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Cheesy Chicken Spaghetti

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There's something undeniably comforting about a warm, cheesy, baked pasta dish and this Cheesy Chicken Spaghetti is a classic that never gets old. Of course, I put my from scratch twist on it! Instead of using condensed soups and a block of Velvetta, this version features a homemade creamy cheese sauce that's simple yet absolutely delicious.

I grew up eating just about every kind of chicken spaghetti recipe you can think of. It's kind of a staple here in the South, popping up at most family gatherings, potlucks, and church events. Now, it's one of my go-to weeknight dinners. Not only is it easy to prepare, but it's also perfect for making ahead and freezer friendly!

If you love Chicken Spaghetti, check out my Italian Chicken Spaghetti recipe or this super easy Crock Pot Cheesy Chicken Spaghetti recipe.

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Key Ingredients & Substitutions

  • Chicken - I typically use boneless, skinless chicken breasts, but chicken thighs or even a whole chicken will work.
  • Chicken Stock - A good-quality chicken stock adds deep flavor. You can substitute with chicken broth if needed.
  • Sour Cream - Adds creaminess and enhances the overall flavor of the sauce.
  • Cheese - I love using a combination of cheddar and colby cheese. Other varieties that are good to use are colby jack, sharp cheddar, or mozzarella.
  • Pimentos - These jarred red peppers add both color and flavor. You can replace them with sautéed bell peppers if you do not have jarred pimentos.
  • Diced Tomatoes - If you prefer, you can swap them for a can of Rotel. Which is what is in a lot of Southern Chicken Spaghetti recipes.

How To Make Cheesy Chicken Spaghetti

This creamy chicken spaghetti is so easy to make and bakes to perfection in just 45 minutes!

STEP 1

Place the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.

STEP 2

In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute.

STEP 3

Then gradually whisk in the chicken stock and milk to create the cheese sauce.

STEP 4

Once the sauce has thickened reduce the heat to medium low and whisk in the cheddar and colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy. Now add the diced tomatoes and pimento peppers. Stir well.

STEP 5

In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.

STEP 6

Transfer to a lightly greased 9x13 baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!

💡Expert Tips

  • Cook your pasta al dente - Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
  • Use freshly shredded cheese - pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
  • Make it ahead! - Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Frequently Asked Questions

Can I freeze Cheesy Chicken Spaghetti?

Yes! Assemble the chicken spaghetti and freeze it (unbaked) for up to 3 months. When ready to cook, thaw in the fridge overnight and bake as directed. Add an additional 10 minutes or longer to the bake time since it will be cold when going into the oven.

What goes well with Chicken Spaghetti?

Sides that go well with Chicken Spaghetti are Garlic Bread, Breadsticks, a simple garden salad, and vegetables like green beans or broccoli.

What is the best cheese for Chicken Spaghetti?

I love using cheddar and colby, but Mozzarella, Monterey Jack, or a Mexican blend would work well too.

More Delicious Recipes

One Pot Chicken and Orzo

Creamy Parmesan Chicken Pasta

Homemade Breadsticks

The Best Garlic Bread Recipe

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Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti (From Scratch!) is a creamy, comforting baked pasta dish made with tender chicken, spaghetti, and a homemade cheese sauce-no condensed soups needed! This easy-to-make recipe is perfect for busy weeknights, meal prep, or even freezing for later. Loaded with flavor and made completely from scratch, it's a family favorite that everyone will love!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts
  • 8 ounces spaghetti noodles cooked to al dente
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup onion small diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • 1 ½ cups milk
  • ¼ cup sour cream
  • 1 cup cheddar cheese shredded
  • 1 cup colby cheese shredded
  • 14.5 ounces petite diced tomatoes drained
  • 4 ounces pimento peppers drained
  • 1 ½- 2 teaspoons salt
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon parsley minced
  • pepper to taste
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 the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.
  • In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute, then gradually whisk in the chicken stock and milk to create the cheese sauce.
  • Once the sauce has thickened reduce the heat to medium low and whisk in ½ cup of cheddar cheese and ½ cup of colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy.
  • Preheat an oven to 350°F and lightly grease a 9x13 baking dish.
  • Now add the diced tomatoes and pimento peppers to the cheese sauce. Stir well then remove from the heat.
  • In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.
  • Transfer to the prepared baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!

Notes

  • Cook your pasta al dente - Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
  • Use freshly shredded cheese - pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
  • Make it ahead! - Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Tried this recipe?Let us know how it was!

Pulled Pork Sliders

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Juicy, tender, and packed with flavor, these barbecue Pulled Pork Sliders are crazy good! Made completely from scratch with slow-cooked pulled pork, crispy bacon, and a spicy coleslaw that brings the heat. Whether you're making them for a family dinner, game day, or a backyard cookout, these pulled pork sliders on Hawaiian rolls are the ultimate slider experience!

What truly sets these pulled pork sliders apart is the braising liquid that doubles as a rich barbecue sauce and the spicy coleslaw that adds the perfect kick. This isn't just any coleslaw, it's bold, spicy, and refreshing with a mix of jalapeños, cilantro, and lime adding the perfect balance of crunch and brightness to compliment the richness of the pork.

Looking for more crowd-pleasing recipes? Check out these favorites: Broccoli Salad and Loaded Potato Salad!

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Key Ingredients & Substitutions

  • Pulled Pork - Use my Dutch Oven Pulled Pork recipe for the best homemade flavor, or substitute with about 2 pounds of your favorite pulled pork.
  • Thick Cut Bacon - Adds a smoky, crispy bite that takes these sliders to the next level.
  • Hawaiian Rolls - These soft, slightly sweet rolls are a family favorite. You can substitute with dinner rolls or any slider buns if needed.
  • Onions - Red, yellow, or white onions all work well for the coleslaw.
  • Apple Cider Vinegar - Adds tang to the coleslaw; white vinegar can be used as a substitute.
  • Spicy Coleslaw - The PERFECT coleslaw for pulled pork sliders. You can substitute with your favorite coleslaw or use my traditional coleslaw recipe.

How To Make Pulled Pork Sliders

These barbecue pulled pork sliders are perfect for your next backyard party or potluck!

STEP 1

Prepare the pulled pork using my Dutch Oven Pulled Pork recipe or warm up your favorite pulled pork in a skillet over medium heat. (If using your own pulled pork, you may also need barbecue sauce.)

STEP 2

Make the spicy coleslaw by combining shredded cabbage, thinly sliced red onions, chopped jalapeños, mayo, sugar, apple cider vinegar, cilantro, lime juice, salt, pepper, and chipotle powder in a large bowl. Mix well and adjust seasonings to taste.

STEP 3

Slice the Hawaiian rolls in half and lightly butter the cut sides. Toast in a skillet or under the broiler until golden brown.

STEP 4

Assemble the sliders by layering pork on the bottom half of each roll, a drizzle of barbecue sauce if desired, followed by crispy bacon and a generous scoop of spicy coleslaw. Top with the other half of the roll and serve immediately!

Pulled Pork Sliders

💡Expert Tips

  • Make Ahead - The pulled pork can be made a day in advance and reheated for easy assembly.
  • Adjust the Spice - Add extra jalapeños or chipotle powder to the coleslaw for more heat or leave them out if you prefer a milder coleslaw.
  • Crispy Rolls - Toasting the Hawaiian rolls adds great texture and prevents them from getting soggy.
  • Extra Sauce - If you love saucy sliders, drizzle a little extra barbecue sauce over the pork before adding the coleslaw.

More Delicious Recipes

Potato Salad

Homemade Baked Beans

Deviled Eggs

Bruschetta Chicken

Frequently Asked Questions

What's the best side dish for pulled pork sliders?

Classic sides like baked beans, mac and cheese, or potato salad pair perfectly with these sliders.

What goes on a pulled pork slider?

Coleslaw is always great on pulled pork sliders. Pickled red onions are also a great addition.

How many sliders can you get from 1 pound of pulled pork?

You can get around 6-8 sliders from 1 pound of pulled pork. This recipe uses about 2 pounds to make 12 sliders. It really depends on how much meat you put on each slider.

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Pulled Pork Sliders

Pulled Pork Sliders

These homemade Pulled Pork Sliders on Hawaiian rolls are packed with flavor! Made with slow-cooked barbecue pulled pork, crispy bacon, and a spicy coleslaw for pulled pork sliders, they're the ultimate crowd-pleaser.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Rest Time 10 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 12 Sliders

Ingredients
  

  • 2 pounds pulled pork see my Dutch Oven Pulled Pork Recipe
  • 6 slices thick cut bacon cooked and cut into bite sized pieces
  • 12 slider buns
  • 3 tablespoons butter softened
  • 3 cups green cabbage shredded
  • ¼ cup red onion thinly sliced
  • 1-2 jalapeños finely chopped
  • ⅓ cup mayo
  • 1 teaspoon granulated sugar
  • 1 ½ teaspoons apple cider vinegar
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼-1/2 teaspoon chipotle powder or cayenne
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
 

  • Prepare the pulled pork using my Dutch Oven Pulled Pork recipe or warm up your favorite pulled pork in a skillet over medium heat. (If using your own pulled pork, you may also need barbecue sauce.)
  • Make the spicy coleslaw by combining shredded cabbage, thinly sliced red onions, chopped jalapeños, mayo, sugar, apple cider vinegar, cilantro, lime juice, salt, pepper, and chipotle powder in a large bowl. Mix well and adjust seasonings to taste.
  • Slice the Hawaiian rolls in half and lightly butter the cut sides. Toast in a skillet or under the broiler until golden brown.
  • Assemble the sliders by layering pulled pork on the bottom half of each roll, a drizzle of barbecue sauce if desired, followed by crispy bacon and a generous scoop of spicy coleslaw. Top with the other half of the roll and serve immediately!

Notes

Dutch Oven Pulled Pork - This recipe will make more than what you need to make 12 sliders. 
  • Make Ahead - The pulled pork can be made a day in advance and reheated for easy assembly.
  • Adjust the Spice - Add extra jalapeños or chipotle powder to the coleslaw for more heat or leave them out if you prefer a milder coleslaw.
  • Crispy Rolls - Toasting the Hawaiian rolls adds great texture and prevents them from getting soggy.
  • Extra Sauce - If you love saucy sliders, drizzle a little extra barbecue sauce over the pulled pork before adding the coleslaw.
Tried this recipe?Let us know how it was!

Vanilla Bundt Cake

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This homemade Vanilla Bundt Cake is rich, buttery and full of delicious vanilla flavor! It's easy to make, comes together with simple ingredients, and bakes up beautifully every time. Perfect for weeknights, special occasions, or just because!

Vanilla Bundt Cake

If you love classic desserts, this Vanilla Bundt Cake is about as timeless as it gets. It's easy to make, perfect for customizing, and the batter serves as a fantastic base for a variety of flavor combinations. It is perfect with or without the icing.

This is one of those recipes that I find myself coming back to again and again. It's perfectly moist and has the best vanilla flavor. Simple, yet perfect for any occasion! If you're looking for another bundt cake to try, my Cranberry Orange Bundt Cake is a festive favorite, especially around the holidays!

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Key Ingredients & Substitutions

  • Unsalted Butter - Provides richness and flavor. If using salted butter, reduce the added salt in the recipe.
  • Buttermilk - Adds moisture and tenderness. If you don't have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar.
  • Sour Cream - Enhances the flavor and keeps the cake extra moist. You can swap it with plain Greek yogurt if needed.
  • Vanilla Extract - The star of the show! Use high-quality pure vanilla extract for the best flavor.

How To Make Vanilla Bundt Cake

This homemade bundt cake is easy to make from scratch, and the results are always incredible!

STEP 1

Cream the butter and sugar until the mixture is light and fluffy, which should take about 5 minutes. Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.

STEP 2

In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.

STEP 3

Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.

STEP 4

 Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.

STEP 5

Allow the cake to cool for 5 minutes them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!

Vanilla Bundt Cake

💡Expert Tips

  • Use room temperature ingredients for the best texture.
  • Don't overmix the batter to keep the cake light and fluffy.
  • Grease and flour the bundt pan thoroughly to prevent sticking.
  • Let the cake cool completely before icing or slicing.

Frequently Asked Questions

How do I keep my bundt cake from sticking to the pan?

Generously grease the bundt pan with oil, then coat it with flour to prevent the bundt cake form sticking to the pan.

How do I store my bundt cake?

You can store bundt cake at room temperature for up to 3 days in an airtight container or refrigerate for up to a week.

More Delicious Recipes

Vanilla Cupcakes with Chocolate Frosting

German Choclate Cake

Vanilla Cake

Oatmeal Raisin Cookies

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Vanilla Bundt Cake

Vanilla Bundt Cake

This classic Vanilla Bundt Cake recipe is the perfect dessert for any occasion. Made with sour cream to add extra moisture, this bundt cake is one to keep in your recipe book!
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 12 Servings

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk room temperature
  • ¼ cup sour cream room temperature
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Simple Icing

  • 2 cups powdered sugar
  • 3 tablespoons milk + 1 teaspoon
  • 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.  
  • Cream together the butter and sugar until the mixture becomes light and fluffy, which typically takes about five minutes.
  • Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
  • In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
  • Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
  • Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 5 minutes them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!

Notes

  • Use room temperature ingredients for the best texture.
  • Don't overmix the batter to keep the cake light and fluffy.
  • Grease and flour the bundt pan thoroughly to prevent sticking.
  • Let the cake cool completely before icing or slicing.
Tried this recipe?Let us know how it was!

Italian Dressing Chicken

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There's nothing better than a meal that is both incredibly delicious and ridiculously easy to prepare. That's where this Italian Dressing Chicken recipe comes in! With just a few simple ingredients, you'll have flavorful, juicy baked chicken on the table with minimal effort. Whether you're looking for a quick weeknight dinner or a great meal prep option, this marinated chicken is sure to become a family favorite.

Italian Dressing Chicken

As a busy mom, I love having a bag of this Italian dressing marinated chicken in the freezer, ready to go. With just a quick thaw overnight, I can pop it in the oven the next day and have a delicious, fuss-free dinner on the table with minimal effort. It's a total game-changer for busy nights!

If you love easy recipes, you might also like these weeknight friendly favorites, One Pot Chicken and Orzo and Sheet Pan Pork and Potatoes.

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Key Ingredients & Substitutions

  • Chicken Breasts - Boneless, skinless chicken breasts make for a quick and easy meal, but you can also use chicken tenders, thighs, or even drumsticks. Keep in mind that different cuts will require different cooking times.
  • Apple Cider Vinegar - Adds tangy depth to the marinade. You can substitute white wine vinegar, red wine vinegar, or even lemon juice for a slightly different flavor profile.
  • Dijon Mustard - Brings creaminess and a slight bite to the dressing. If needed, you can swap it for yellow mustard, or stone-ground mustard.

How To Make Italian Dressing Chicken

This baked chicken with Italian Dressing recipe is so simple, and the results are incredible! Here's how to make it:

STEP 1

In a small bowl mix together the olive oil, apple cider vinegar, Dijon mustard, salt, pepper, minced garlic, red pepper flakes, honey and Italian seasoning.

Italian Dressing Chicken
Italian Dressing Chicken

STEP 2

Place the chicken breasts in a large zip-top bag or shallow dish. Pour the Italian dressing marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.

STEP 3

Preheat your oven to 400°F. Transfer the marinated chicken to a baking dish and discard any excess marinade. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Enjoy!

💡Expert Tips

  • Marinate for longer - If time allows, marinating overnight will result in the most flavorful and juicy chicken.
  • Grill it! - Instead of baking, try grilling the chicken for a delicious smoky flavor. Cook over medium-high heat for about 5-7 minutes per side.
  • Use it in meal prep - This chicken is perfect for meal prepping! Slice it up and store it in the fridge to add to salads, wraps, or grain bowls throughout the week.
Italian Dressing Chicken

Storing & Freezing

Refrigerating - Store cooked Italian Dressing Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven for the best texture.

Freezing Marinated Chicken - Place the raw, marinated chicken in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge before cooking. To cook just follow the instructions below.

More Delicious Recipes

Bruschetta Chicken

Smothered Chicken

Easy Chicken and Quinoa Salad

Frequently Asked Questions

How long to marinate Chicken in Italian Dressing?

Marinate for at least 30 minutes. Longer if you have the time. Marinating overnight is ideal.

How to cook chicken marinated in Italian Dressing in the oven?

Baked marinated chicken in a 400°F oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Can I use store-bought Italian Dressing instead of homemade?

Absolutely! Grab a good quality dressing and marinate for 30 minutes to 24 hours before cooking.

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

📖 Recipe

Italian Dressing Chicken

Italian Dressing Chicken

There's nothing better than a meal that is both incredibly delicious and ridiculously easy to prepare. That's where this Italian Dressing Chicken recipe comes in! With just a few simple ingredients, you'll have flavorful, juicy baked chicken on the table with minimal effort.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Rest 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 4 chicken breasts
  • ¼ cup olive oil or any neutral tasting oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon honey
  • 1 ¼ teaspoons Italian seasoning
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 small bowl mix together the olive oil, apple cider vinegar, Dijon mustard, salt, pepper, minced garlic, red pepper flakes, honey and Italian seasoning.
  • Place the chicken breasts in a large zip-top bag or shallow dish. Pour the Italian dressing marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
  • Preheat your oven to 400°F. Transfer the marinated chicken to a baking dish and discard any excess marinade. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Enjoy!

Notes

  • One 4-6 ounce chicken breast is usually enough for one serving. When I am using larger chicken breasts I like to cut them into 2 pieces.
  • If time allows, marinating overnight will result in the most flavorful and juicy chicken.
    Instead of baking, try grilling the chicken for a delicious smoky flavor. Cook over medium-high heat for about 5-7 minutes per side.
  • This chicken is perfect for meal prepping! Slice it up and store it in the fridge to add to salads, wraps, or grain bowls throughout the week.
Tried this recipe?Let us know how it was!

Carrot Cake Cinnamon Rolls

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There's something extra special about the smell of homemade cinnamon rolls filling the kitchen - and when you add the flavors of carrot cake into the mix, you have the ultimate springtime treat! These Carrot Cake Cinnamon Rolls are soft, fluffy, and packed with shredded carrots, raisins, and walnuts, all topped with a rich cream cheese frosting that gives them that signature carrot cake vibe.

Carrot Cake Cinnamon Rolls

They're the perfect mashup of two classic desserts, making them ideal for Easter brunch or any time you're craving something sweet from scratch.

I absolutely love making cinnamon rolls - if you've been around here for a while, you know I have several variations from my classic Cinnamon Rolls to these Strawberry Cheesecake Cinnamon Rolls. This version brings a little something extra to the table with the flavors of carrot cake baked right into the dough.

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Key Ingredients & Substitutions

  • Shredded Carrots - I like to use the shredding attachment on my food processor to make this job easier, but a box grater works just as well.
  • Raisins - They add a little pop of sweetness in every bite. If you're not a fan, feel free to leave them out.
  • Walnuts or Pecans - Either works beautifully in this recipe, adding a nice crunch. Or use both like I do in my carrot cake recipe! You can omit the nuts if you'd prefer a nut-free version.

How To Make Carrot Cake Cinnamon Rolls

Making cinnamon rolls from scratch might seem intimidating, but I promise - it's easier than you think! Here's how to bring these carrot cake cinnamon rolls to life:

STEP 1

Combine the yeast, warm milk, vanilla extract, sugar and spices in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.

STEP 2

Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.

STEP 3

Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.

STEP 4

On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the cinnamon sugar butter over the dough. Sprinkle the chopped walnuts over the cinnamon sugar butter mixture.

Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls

STEP 5

Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish.  Cover and let proof for 30 minutes or until puffy. Once ready, bake for 30 minutes.

STEP 6

Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract. Spread over the cinnamon rolls 5 minutes after they come out of the oven. Top with additional chopped walnuts. Enjoy!

Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls

💡Expert Tips

  • You will see the dough go through several stages while adding the butter during the kneading process. This is normal, do not be tempted to add more flour.
  • Make sure the dough is fully kneaded before moving to proofing. It should pass the windowpane test.

More Delicious Recipes

Apple Pie Cinnamon Rolls

Chocolate Cinnamon Rolls

Easy Apple Danishes

Easter Sugar Cookies

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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are a fun twist on traditional cinnamon rolls. They take all the warm spices, sweet carrots, and crunchy nuts you love in carrot cake and wrap them up in pillowy soft dough. The result is a comforting, homemade treat that's hard to resist.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course Breakfast
Servings 12 Cinnamon Rolls

Ingredients
  

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups milk warm
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅓ cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup carrots shredded
  • ½ cup dark raisins
  • 6 tablespoons unsalted butter softened
  • ¾ cup walnuts chopped

Cinnamon Sugar Butter

  • 5 tablespoons unsalted butter softened
  • ⅔ cup brown sugar
  • 2 tablespoons cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 4 ounces unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Combine the yeast, warm milk, vanilla extract, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve.
  • Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.
  • Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one tablespoon at a time.
  • Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
  • While the dough is proofing make the cinnamon sugar butter.  Mix together the softened butter, brown sugar and cinnamon. Set aside.
  • Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F.
  • On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough. Then sprinkle ½ cup of the chopped walnuts over the butter mixture.
  • Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
  • Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract.
  • Allow the cinnamon rolls to cool for 5 minutes after they come out of the oven. Then spread the cream cheese frosting over the cinnamon rolls. Top with remaining ¼ cup chopped walnuts. Enjoy!
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Homemade Buttermilk Pancakes

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Everyone needs a great Homemade Buttermilk Pancakes recipe in their collection. There's something special about whipping up a batch of fluffy pancakes made from scratch. These pancakes are light, buttery, and cooked to golden perfection-perfect for slow weekend mornings or a cozy breakfast anytime.

What makes these best buttermilk pancakes so irresistible is the combination of simple ingredients that deliver big flavor and the fluffiest homemade pancakes. Whether you're serving them fresh off the griddle or freezing extras for busy mornings, this recipe is one you'll reach for again and again.

In our house, breakfast for dinner is always a hit, and these pancakes are often on the menu. They pair perfectly with crispy bacon or fresh fruit, making them a versatile option for any meal of the day.

If you're a fan of buttermilk recipes like we are, you'll also love these Buttermilk Waffles or flaky Buttermilk Biscuits-both are perfect for any breakfast spread.

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Key Ingredients & Substitutions

  • Buttermilk: A key ingredient for flavor and fluffiness. If you don't have buttermilk, use milk with a little vinegar or lemon juice added.
  • Butter: For the best flavor. Melted butter adds richness to the batter.

How To Make Homemade Buttermilk Pancakes

These fluffy pancakes come together quickly with just a few simple steps!

STEP 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

STEP 2

In a separate bowl, whisk the buttermilk, egg, vanilla extract and melted butter until combined.

STEP 3

Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy-don't overmix! Now let the batter rest for 10-20 minutes before cooking.

STEP 4

Heat a skillet or griddle over medium heat and lightly grease with oil. Pour about ¼ cup of batter onto the skillet for each pancake.

STEP 5

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter. Serve with butter and maple syrup. Enjoy!

💡Expert Tips

  • Use room temperature ingredients to ensure the mixture comes together smoothly.
  • When incorporating melted butter into the milk, slightly warm the milk so the butter doesn't solidify when mixed together.
  • Don't overmix the batter-lumps are okay! Overmixing can lead to dense pancakes.
  • Let the batter rest for 10-20 minutes before cooking. This step helps create super fluffy pancakes!

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Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

The best Homemade Buttermilk Pancakes recipe!
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Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 40 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 1 ¾ cups buttermilk slightly warmed
  • ¼ cup butter melted
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the buttermilk, egg, vanilla extract and melted butter until combined.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy-don't overmix! Now let the batter rest for 10-20 minutes before cooking.
  • Heat a skillet or griddle over medium heat and lightly grease with oil. Pour about ¼ cup of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter. Serve with butter and maple syrup. Enjoy!

Notes

  • This recipe makes 10-12 medium pancakes.
  • Use room temperature ingredients to ensure the mixture comes together smoothly.
  • When incorporating melted butter into the milk, slightly warm the milk so the butter doesn't solidify when mixed together.
  • Don't overmix the batter-lumps are okay! Overmixing can lead to dense pancakes.
  • Let the batter rest for 10-20 minutes before cooking. This step helps create super fluffy pancakes!
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Parmesan and Garlic Roasted Potatoes

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I love simple side dishes like this one that takes minimal effort yet produces maximum flavor. Once you try these homemade Parmesan and Garlic Roasted Potatoes, you'll find yourself making them on repeat!

When it comes to the best version of roasted potatoes, Parmesan and Garlic Roasted Potatoes easily take the top spot. There's something so satisfying about tender potatoes with crispy, golden edges covered in savory garlic and parmesan cheese. They're packed with flavor and simple enough to make any night of the week.

The combination of garlic and salty parmesan creates an irresistible crust that makes these potatoes a family favorite. I could seriously eat my weight in these delicious potatoes-they're that good! Whether you're serving them alongside roasted tenderloin or crispy roasted chicken thighs, they're sure to steal the spotlight.

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Key Ingredients & Substitutions

  • Red or Yellow Potatoes: Cut into 1-1 ½-inch pieces so that they cook evenly.
  • Freshly Minced Garlic: For the best garlic flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Freshly Grated Parmesan Cheese: This gives the potatoes their crispy crust. Freshly shredded parmesan can be substituted if needed.

How To Make Parmesan and Garlic Roasted Potatoes

These roasted potatoes are so easy to make and come out perfect every time!

STEP 1

In a large bowl, toss the potatoes with melted butter, 1 tablespoon olive oil, minced garlic, salt, pepper, paprika, 1 tablespoon parsley and oregano until evenly coated.

STEP 2

Sprinkle in ¼ cup of the grated parmesan cheese and toss again to coat the potatoes evenly.

STEP 3

Drizzle 2 tablespoons of the olive oil over the parchment paper, sprinkle the remaining parmesan cheese in an even layer.

STEP 4
Spread the potatoes out in a single layer on the prepared baking sheet, cut side down. Roast for 30-35 minutes, without stirring, until the potatoes are golden brown and crispy on the bottoms. Garnish with remaining parsley. Enjoy!

💡Expert Tips

  • Cut the potatoes into 1-1 ½-inch pieces to ensure even cooking.
  • Do not stir the potatoes while they are roasting-this helps them get that crispy golden crust.

More Delicious Recipes

Roasted Potatoes

Rice Pilaf

Roasted Brussels Sprouts

Sautéed Green Beans and Mushrooms

Frequently Asked Questions

Is it necessary to boil potatoes before roasting them?

No, you don't need to boil the potatoes before roasting them. By cutting them into 1 - 1 ½-inch pieces and roasting at a high temperature of 425°F, they'll cook perfectly crispy on the outside and tender on the inside.

Do I need to peel the potatoes before roasting them?

No, you do not need to peel the potatoes before roasting them.

What is the best way to reheat roasted potatoes?

The best way to reheat roasted potatoes is to place them in a 400-425°F oven and roast for 15-20 minutes or until warmed through and crispy.

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Parmesan and Garlic Roasted Potatoes

Parmesan and Garlic Roasted Potatoes

Crispy Parmesan and Garlic Roasted Potatoes are the perfect easy side dish! These flavorful potatoes are golden, crispy, and made from scratch with simple ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes
Servings 5

Ingredients
  

  • 1 ½ pounds red potatoes cut into 1-1 ½ inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons butter melted
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon dried oregano
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika
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 line a baking sheet or baking dish with parchment paper. 
  • In a large bowl, toss the potatoes with melted butter, 1 tablespoon olive oil, minced garlic, salt, pepper, paprika, 1 tablespoon parsley and oregano until evenly coated.
  • Sprinkle in ¼ cup of the grated parmesan cheese and toss again to coat the potatoes evenly.
  • Drizzle 2 tablespoons of the olive oil over the parchment paper, sprinkle the remaining parmesan cheese in an even layer.
  • Spread the potatoes out in a single layer on the prepared baking sheet, cut side down. Roast for 30-35 minutes, without stirring, until the potatoes are golden brown and crispy on the bottoms. Garnish with remaining parsley. Enjoy!

Notes

  • Red or Yellow Potatoes: Cut into 1-1 ½-inch pieces so that they cook evenly.
  • Freshly Minced Garlic: For the best garlic flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Freshly Grated Parmesan Cheese: This gives the potatoes their crispy crust. Freshly shredded parmesan can be substituted if needed.
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Easter Sugar Cookies

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Making sugar cookies for Easter is a tradition in many households, and these cookies are the perfect addition to any Easter celebration. They're easy to make, fun to decorate, and taste absolutely delicious. Whether you're baking with your kids or preparing a batch for an Easter gathering, these cookies are sure to be a hit.

If you love festive Easter treats, be sure to check out my Easter M&M Sprinkle Cookies-another colorful and delicious option!

One of my favorite things about this recipe is how versatile it is. You can switch up the colors, use different sprinkles, or customize them to match your Easter decor. The chewy texture of these cookies makes them absolutely irresistible! And if you're looking for another Easter dessert, Carrot Cake is always a crowd-pleaser!

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Key Ingredients & Substitutions

  • Unsalted Butter - Softened butter is essential for the creaming process, which helps create a tender, chewy texture.
  • 1 Whole Egg + 1 Egg Yolk - This combination adds richness and chewiness to the cookies.
  • Vanilla & Almond Extract - The blend of these two extracts enhances the flavor beautifully.
  • Buttercream Frosting - A homemade buttercream frosting gives these cookies the best flavor. If you're short on time, you can use store-bought frosting.
  • Wilton's Teal Gel Food Coloring - This gives the frosting a beautiful pastel color, but you can use any gel food coloring you prefer.
  • Candy Eggs & Sprinkles - These add the perfect festive touch to the Easter egg sugar cookies. Feel free to swap in any Easter-themed candies or decorations you love!

How To Make Easter Sugar Cookies

These cookies come together easily and are so much fun to decorate!

STEP 1

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.

STEP 2

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

STEP 3

Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.

STEP 4

While the cookies cool, prepare the frosting by beating butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.

STEP 5

Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!

💡Expert Tips

  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
  • Let the cookies cool completely before frosting. This helps prevent the frosting from melting.

More Delicious Recipes

Mini Easter Cakes

Sugar Cookie Bars

Strawberry Lemon Cookies

30 Easter Dessert Recipes

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Easter Sugar Cookies

Easter Sugar Cookies

Easter is the perfect time to whip up a batch of festive, homemade sugar cookies! These Easter Sugar Cookies are made using my favorite chewy sugar cookie recipe, topped with a delicious homemade buttercream frosting, and decorated with candy eggs.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Servings 19

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 tablespoons granulater sugar for topping the cookies
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼-1/2 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 9 ounce bag candy eggs such as Cadbury Eggs
  • pastel sprinkles as needed

Buttercream Frosting

  • 4 ounces unsalted butter softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 drop teal gel food coloring I used Wilton's
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
 

Sugar Cookies

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.

Buttercream Frosting

  • In the bowl of a mixer beat the butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.
  • Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!

Notes

  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
  • Let the cookies cool completely before frosting. This helps prevent the frosting from melting.
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Traditional Coleslaw Recipe

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Fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet. This Coleslaw recipe is a keeper!

Coleslaw is a classic side dish that never goes out of style. Whether you're serving it alongside pulled pork or crispy chicken tenders, this Traditional Coleslaw Recipe is always a crowd-pleaser. It's fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet.

I've been making this homemade creamy coleslaw for years, and it's one of those recipes that always gets rave reviews. The balance of tangy, creamy, and crunchy is just right, and it's even better the next day after the flavors have had time to meld together.

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Key Ingredients & Substitutions

  • Apple Cider Vinegar - This adds a nice tangy flavor to the coleslaw dressing. If you don't have apple cider vinegar, plain white vinegar works as a great substitute.
  • Lemon Juice - A little lemon juice adds a bright, fresh flavor to the dressing. Freshly squeezed is best, but bottled lemon juice will work in a pinch.
  • Green and Purple Cabbage - The combination of both cabbages adds color and texture. If you prefer, you can use all green cabbage.

How To Make Traditional Coleslaw

This coleslaw comes together in just a few easy steps. The hardest part is waiting for the flavors to meld!

STEP 1

In a small bowl, combine mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and pepper. Whisk until smooth and creamy.

STEP 2

In a large bowl, combine the shredded green cabbage, purple cabbage, onions and carrots to the bowl. Toss until the vegetables are evenly combined.

STEP 3

Now pour the dressing over the vegetables and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Give it a quick toss before serving. Enjoy!

💡Expert Tips:

  • For the best flavor, let the coleslaw chill for at least 30 minutes before serving.
  • Add more or less of the dressing to fit your desired taste.
  • Shred the cabbage yourself for the freshest texture, but pre-shredded coleslaw mix works great in a pinch.

More Delicious Recipes

Homemade Baked Beans

Broccoli Salad

Buttermilk Cornbread

Deviled Egg Potato Salad

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Traditional Coleslaw Recipe

Traditional Coleslaw Recipe

Fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet. This Coleslaw recipe is a keeper!
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Prep Time 10 minutes
Rest Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 6

Ingredients
  

  • 5 cups green cabbage thinly sliced or shredded
  • 1 cup purple cabbage thinly sliced or shredded
  • ½ cup carrots thinly sliced or shredded
  • ¼ cup white, yellow or purple onion thinly sliced or small diced
  • ½ cup mayo
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • pepper to taste
  • 2 ½ teaspoons 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 a small bowl, combine mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and pepper. Whisk until smooth and creamy. Set aside.
  • In a large bowl, combine the shredded green cabbage, purple cabbage, onions and carrots to the bowl. Toss until the vegetables are evenly combined.
  • Now pour the dressing over the vegetables and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Give it a quick toss before serving. Enjoy!
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Dutch Oven Pulled Pork

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Learn how to make the most tender and flavorful Dutch Oven Pulled Pork with my easy step-by-step directions! This is the ultimate one-pot meal-just sear, braise, and let the oven do the work. The result? Juicy, fall-apart pulled pork that's packed with rich, savory flavor.

I'm a huge fan of easy one pot meals, and this Dutch Oven Pulled Pork recipe is exactly that. The pork is slow cooked in a homemade braising liquid that doubles as a barbecue sauce, eliminating the need for additional barbecue sauce. The best part? It makes a big batch, so there are always leftovers-perfect for sliders, tacos, or even pulled pork nachos!

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Key Ingredients & Substitutions

A few key ingredients help achieve that signature juicy, flavorful pulled pork. Here's what makes this recipe so delicious:

  • Pork Shoulder - The best cut for pulled pork, delivering the perfect balance of tenderness and flavor. Look for a boneless cut to maximize the amount of meat you get from it! Boston Butt or Picnic Roast are great substitutes if pork shoulder isn't available.
  • Braising Liquid - This flavorful liquid reduces into a delicious sauce. You can stick with the homemade version in this recipe or substitute with water or broth if desired.
  • Spice Rub - A blend of smoked paprika, dried oregano, ground mustard, salt, pepper, and other spices gives the pork a perfect balance of sweet and smoky flavors. You can substitute with your favorite spice rub!

How To Make Dutch Oven Pulled Pork

This recipe is incredibly simple, but each step helps build amazing flavor.

STEP 1

Trim off any excess fat and cut the pork into 6 smaller chunks. Then season all over with the spice rub.

STEP 2

Heat oil in a Dutch oven over medium-high heat. Sear each piece of pork on all sides until golden brown. Remove from the pot and set aside.

STEP 3

Reduce the heat to medium and add diced onions and smashed garlic to the pot. Sauté for 2-3 minutes, scraping up the flavorful bits from the bottom. Now add in all of the braising ingredients. Stir well.

STEP 4

Return the pork to the Dutch oven, cover, and bake at 300°F for 3 to 3 ½ hours or until the meat is fall-apart tender.

STEP 5

Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the braising liquid for extra flavor! Enjoy!

💡Expert Tips

  • For faster cooking - Cutting the pork into smaller pieces reduces the cook time.
  • Sear for extra flavor - Don't skip this step! It enhances the pork's taste and texture.
  • Let it rest - Allowing the meat to sit before shredding helps retain its juices.
  • Use the braising liquid - The sauce is packed with flavor-don't let it go to waste! Drizzle it over the pulled pork or serve it on the side for dipping.

More Delicious Recipes

Herb Roasted Pork Tenderloin

Crispy Roasted Chicken Thighs

Carnitas

Sausage and Potatoes

Frequently Asked Questions

What is the best cut of pork for pulled pork?

Pork shoulder is the best choice because of its marbling. It becomes incredibly tender when slow-cooked.

Can I make this ahead of time?

Yes! Pulled pork stores well and tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

How do I reheat pulled pork without drying it out?

Reheat it gently on the stovetop with a bit of the braising liquid to keep it moist and flavorful.

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Dutch Oven Pulled Pork

Dutch Oven Pulled Pork

Learn how to make the most tender and flavorful Dutch Oven Pulled Pork with my easy step-by-step directions! This is the ultimate one-pot meal-just sear, braise, and let the oven do the work. The result? Juicy, fall-apart pulled pork that's packed with rich, savory flavor.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Rest Time 10 minutes
Total Time 4 hours 5 minutes
Course Dinner
Servings 8

Ingredients
  

  • 4 ½-5 pounds pork shoulder trimmed and cut into 6 equal pieces
  • 2 tablespoons olive oil
  • 1 medium onion large diced
  • 3 cloves garlic smashed

Spice Rub

  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper or to taste
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle powder or cayenne
  • 1 ½ teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground mustard

Braising Liquid

  • 1 cup water
  • 2 cups ketchup
  • ¼ cup light brown sugar
  • ½ cup apple cider vinegar
  • 2 tablespoons prepared mustard
  • 2 tablespoons molasses
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons fresh lemon juice
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 300°F and arrange the rack to the bottom position.
  • In a small bowl mix together the spices for the spice rub. Pat the pork dry and rub the spice mix all over the pieces.
  • Heat oil in a Dutch oven over medium-high heat. Sear each piece of pork on all sides until golden brown. Remove from the pot and set aside.
  • Reduce the heat to medium and add diced onions and smashed garlic to the pot. Sauté for 2-3 minutes, scraping up the flavorful bits from the bottom. Now add in all of the braising ingredients. Stir well.
  • Return the pork to the Dutch oven, cover, and place in the preheated oven. Cook for 3 to 3 ½ hours or until the meat is fall-apart tender.
  • Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the braising liquid for extra flavor! Enjoy!

Notes

  • Let it rest - Allowing the meat to sit before shredding helps retain its juices.
  • Use the braising liquid - The sauce is packed with flavor-don't let it go to waste! Drizzle it over the pulled pork or serve it on the side for dipping.
  • Storing Pulled Pork - Pulled pork stores well and tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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How To Grow Cucumbers

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Fresh, crisp, and straight from the vine-there's nothing quite like homegrown cucumbers! If you've ever wanted to learn how to grow cucumbers, you're in the right place. These fast-growing, high-yielding plants thrive in warm weather and can produce an abundance of delicious fruit all season long. Whether you're growing them for fresh eating, pickling, or both, this guide will walk you through everything you need to know to grow cucumbers successfully.

Cucumbers are one of the easiest and most rewarding vegetables to grow in your home garden. With the right conditions and a little care, they'll take off quickly and provide you with fresh cucumbers for weeks.

Like any other plant you grow in your garden. There are many different varieties of cucumbers to choose form. Some of my favorite varieties are:

  • National Pickling Cucumbers- As the name suggests, this variety is the perfect size for pickling. It also consistently produces high yields for me.
  • Straight Eight Cucumber- Another high yielder that produces long 8" cucumbers that are perfect for slicing.
  • Muncher Cucumber- My Favorite cucumber for snacking! This burpless cucumber variety is high yielding and makes a great all-around cucumber.
  • Parisian Gherkin Cucumber- Simply because my family loves these pickled! While they are typically picked when really small for pickling, I have grown several of these (by mistake) to much larger and they tasted great!

If you love gardening, you might enjoy these growing guides: Growing Tomatoes and Growing Broccoli.

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How To Grow Cucumbers

Before planting cucumbers in your garden, it's important to know the right time to do so. Always wait until after your last frost to plant. You can look up your area's last expected frost date to get an idea of when it's safe-I like to use The Almanac frost calendar. Keep in mind, this is just an estimate based on previous years, so always track the weather and wait until the risk of frost has passed.

For me, in Zone 8b, the last expected frost date has been March 24th for several years. Most years, this holds true, but there have been a few where frosts lingered into early April.

Cucumbers love warm weather, so it's best to wait until the soil temperature reaches at least 60°F before planting. Planting too early can stress the plants and even kill them.

How To Grow Cucumbers

Where To Plant Cucumbers

Choosing the right spot to plant your cucumbers is important. Cucumbers thrive in full sun locations that receive 6-8 hours of direct sunlight each day. Also make sure they are planted in a well-draining spot.

How To Plant Cucumbers

Whether you're planting from seed or using starts, be sure to give your cucumber plants plenty of room to grow. Cucumbers are vigorous growers and can quickly take over your garden space. It's typically recommended to space cucumber plants 8-10 inches apart to allow for proper airflow and growth.

Since they're natural climbers, using a trellis system is the best way to maximize your growing area and keep your plants healthy.

Caring For Cucumber Plants

Knowing when to water is just as important as how much to water. Cucumbers thrive in hot weather and need plenty of moisture to stay productive. To check if your plant needs water, simply test the soil by feeling the top inch-if it's moist, hold off on watering; if it's dry, give your plant a deep soak.

Deep watering is more beneficial than shallow watering, as it encourages roots to grow deeper in search of nutrients rather than staying near the surface.

Cucumbers need consistent watering, especially during fruit production. Aim for 1-2 inches of water per week. It is best to water in the morning and to mulch around the plant to help retain water and suppress weeds.

Fertilizing

Amend the soil with compost before planting to give your plants a strong start. Fertilize with your favorite fertilizer at planting time and continue throughout the season as needed. Personally, I love using fish emulsion throughout the growing season, especially when my plants are flowering, to keep them thriving.

When To Harvest Cucumbers

Cucumbers grow quickly, so be sure to check your plants daily once they start producing. The cucumbers growing lowest on the plants tend to get away from me, and that's when I end up harvesting massive, overripe ones! The chickens like when that happens!

  • Slicing Cucumbers - Harvest when 6-8 inches long for best flavor.
  • Pickling Cucumbers - Pick when 3-5 inches long for crisp pickles.
  • Yellowing cucumbers are overripe-pick them earlier for best taste!

It is best to harvest with scissors or pruning shears to avoid damaging the vines.

🌱 Pro Tip: The more you harvest, the more cucumbers your plant will produce!

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Soft and Chewy Sugar Cookies

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If you're looking for the ultimate homemade soft and chewy sugar cookie, this is it! They're quick, easy, and sure to be a family favorite.

I love making homemade cookies and these Chewy Sugar Cookies are one of my favorite cookies to make when I am craving something sweet. They are perfect for both frosting or eating just as they are. I get rave reviews every time I serve them!

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Key Ingredients & Variations

A few key ingredients make all the difference when it comes to achieving that perfect soft and chewy texture.

  • Unsalted Butter - Softened butter is essential for the creaming process, which helps create a tender, chewy texture.
  • 1 Whole Egg + 1 Egg Yolk - This combination adds richness and chewiness to the cookies.
  • Vanilla & Almond Extract - The blend of these two extracts enhances the flavor beautifully.
  • Variations - Mix in your favorite sprinkles, chopped candy bars, or nuts for a fun twist!

How To Make Soft & Chewy Sugar Cookies

You won't believe how easy these cookies are to make! Just a few simple steps and you'll have bakery-worthy cookies in no time.

STEP 1

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.

STEP 2

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

STEP 3

Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Enjoy!

💡Expert Tips

  • Measure Your Flour Correctly - Too much flour can make cookies dry. Spoon and level the flour instead of scooping directly from the bag.
  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.

More Delicious Recipes

Bakery Style Chocolate Chip Cookies

Vanilla Cupcakes with Chocolate Frosting

Snickerdoodle Cookies

Maple Pecan Cake

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.

Can I use salted butter in this recipe?

I recommend using unsalted butter to give you more control over the amount of salt in the recipe. If you prefer to use salted butter, simply omit the salt called for in the recipe.

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Soft and Chewy Sugar Cookies

Soft and Chewy Sugar Cookies

If you're looking for the ultimate homemade soft and chewy sugar cookie, this is it! They're quick, easy, and sure to be a family favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 19

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 tablespoons granulated sugar for topping the cookies
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼-1/2 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
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 mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Enjoy!

Notes

  • Use room temperature ingredients for the best texture!
  • Measure Your Flour Correctly - Too much flour can make cookies dry. Spoon and level the flour instead of scooping directly from the bag.
  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
Tried this recipe?Let us know how it was!

One Pot Italian Sausage Pasta

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Busy weeknights just got easier with this One Pot Italian Sausage Pasta! It's fast, flavorful, and perfect for the whole family.

Busy weeknights just got easier with this One Pot Italian Sausage Pasta! Loaded with rich, comforting flavors and ready in just 45 minutes, it's the perfect solution for when you need a quick, satisfying, home-cooked meal. Less stress, fewer dishes, and more time to enjoy dinner with your family!

This is one of my go-to recipes when I need something quick, satisfying, and crowd-pleasing. Whether you prefer spicy, mild, or sweet Italian sausage, you can make it your own. Plus, everything cooks together in one pot, so the pasta soaks up all those incredible flavors for a meal that tastes like you spent hours in the kitchen but didn't!

If you love easy one pot meals, be sure to check out my One-Pot Goulash and Lemon Chicken with Orzo for more weeknight dinner inspiration!

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Key Ingredients and Substitutions

  • Italian Sausage - I use mild ground Italian sausage, but hot or sweet works just as well. You can also use sliced Italian sausage links if that's what you have on hand.
  • Crushed Tomatoes - Creates a rich, simple sauce. You can swap with tomato sauce or your favorite pasta sauce if desired.
  • Pasta - Short pasta with crevices (like penne or casarecce) works best to hold onto the sauce, but any type will do!
  • Fresh Basil - Adds the best flavor, but if you're out, dried basil or Italian seasoning will also work.

How To Make One Pot Italian Sausage Pasta

From the stove to your table with just a few simple ingredients!

STEP 1

In a large pot with a lid, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart as it browns.

STEP 2

Stir in minced garlic and cook for 30 seconds. Then, add in the crushed tomatoes, salt, pepper, red pepper flakes, and dried oregano. Simmer for 8-10 minutes to let the flavors develop.

STEP 3

Stir in the water and 12 ounces of pasta. Bring to a boil, stirring often to prevent sticking. Cover and reduce to a simmer. Cook for 6-8 minutes.

STEP 4

Uncover, stir, and continue cooking for another 5-6 minutes, or until the pasta is tender. Remove from heat and stir in shredded Parmesan cheese and fresh basil. Enjoy!

Frequently Asked Questions

Can I use a different kind of meat?

Absolutely! Try ground turkey, chicken sausage, or even ground beef for a different twist.

Can I use tomato sauce in this recipe?

Yes, you can replace the crushed tomatoes with tomato sauce. Keep in mind the tomato sauce will create a thinner sauce. You may want to add some diced tomatoes. Or use your favorite chunky pasta sauce.

More Delicious Recipes

Creamy Parmesan Chicken Pasta

Homemade Breadsticks

Baked Rigatoni

Chicken Alfredo Stuffed Shells

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One Pot Italian Sausage Pasta

One Pot Italian Sausage Pasta

Busy weeknights just got easier with this One Pot Italian Sausage Pasta! It's fast, flavorful, and perfect for the whole family.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 10 ounces mild Italian sausage ground
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes
  • ½ teaspoon salt
  • ¼-1/2 teaspoon pepper
  • pinch red pepper flakes
  • ½ teaspoon dried oregano
  • 3 cups water
  • 12 ounces pasta such as casarecce or penne
  • ½ cup shredded parmesan cheese
  • 5-6 leaves basil thinly sliced
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 pot with a lid, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart as it browns.
  • Stir in minced garlic and cook for 30 seconds. Then, add in the crushed tomatoes, salt, pepper, red pepper flakes, and dried oregano. Simmer for 8-10 minutes to let the flavors develop.
  • Stir in the water and 12 ounces of pasta. Bring to a boil, stirring often to prevent sticking. Cover and reduce to a simmer. Cook for 6-8 minutes.
  • Uncover, stir, and continue cooking for another 5-6 minutes, or until the pasta is tender. Remove from heat and stir in the shredded Parmesan cheese and fresh basil. Enjoy!

Notes

  • Use mild, hot, or sweet Italian sausage (ground or sliced links).
  • Crushed tomatoes create a rich sauce, but tomato or pasta sauce works too.
  • Short pasta like penne or casarecce holds sauce best, but any will do.
  • For fresh basil, swap with dried basil or Italian seasoning if needed.
Tried this recipe?Let us know how it was!

Vanilla Cupcakes with Chocolate Frosting

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If you're looking for the ultimate homemade vanilla cupcake recipe, this is it! These Vanilla Cupcakes with Chocolate Frosting are perfectly soft, moist, and full of that classic buttery vanilla flavor we all love. And when you top them with my rich, smooth chocolate buttercream? A match made in heaven!

I've been making this recipe for years, and it never fails me. Whether it's a birthday party, or that "just because occasion", these cupcakes always disappear fast. The best part? They're super easy to make with simple ingredients you probably already have in your kitchen!

This recipe makes 15-16 cupcakes, but if you need a bigger batch, check out my Easy Vanilla Cupcake recipe, which doubles the batter to make 32 cupcakes.

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Ingredients Needed

  • Butter- Plain unsalted butter that is softened.
  • Sugars- Both granulated sugar and powdered sugar are needed.
  • Eggs
  • Vanilla
  • Buttermilk
  • Sour Cream- It helps create a moist cupcake with a soft fluffy texture.
  • Flour- Plain all-purpose flour is needed.
  • Leaveners- Both baking powder and baking soda are needed for the best rise.
  • Heavy Cream
  • Cocoa Powder

How To Make Vanilla Cupcakes with Chocolate Frosting

Set your butter, eggs, buttermilk and sour cream out ahead of time so they come to room temperature. This small step makes a big difference in texture!

STEP 1

In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.

STEP 2

In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream.

STEP 3

To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.

STEP 4

Combine the wet and dry ingredients.

STEP 5

Scoop into prepared cupcake pan and bake for 20 minutes. Cool before frosting.

STEP 6

To make the chocolate buttercream frosting beat the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.

💡Expert Tips

  • Make buttermilk at home - No buttermilk? Just mix ½ tablespoon of lemon juice or vinegar with ½ cup of milk and let it sit for a few minutes.
  • Use room temperature ingredients - Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. 
  • Sift the powdered sugar - This ensures a super smooth frosting with no lumps.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Frosting can be stored in the fridge for up to a week.

Can I make these cupcakes into a cake?

This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8u0022 round 2-layer cake or a 9x13 cake follow this Vanilla Cake recipe.

What's the best way to frost cupcakes?

To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you're keeping it simple, a spatula works just as well-either way, they'll taste amazing!

More Delicious Recipes

Chocolate Peanut Butter Cupcakes

Strawberry Shortcake Poke Cake

Banana Pudding Cupcakes

Bakery-Style Chocolate Chips Cookies

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

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Vanilla Cupcakes with Chocolate Frosting

Vanilla Cupcakes with Chocolate Frosting

These moist and fluffy vanilla cupcakes with rich chocolate frosting are the perfect homemade treat for any occasion. Easy to make, delicious, and topped with the best chocolate buttercream!
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 25 minutes
Total Time 1 hour
Course Dessert
Servings 15

Ingredients
  

  • 4 ounces unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 ¼ teaspoons vanilla extract
  • ½ cup buttermilk room temperature
  • 2 tablespoons sour cream room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons heavy cream
  • ½ cup cocoa 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
 

Vanilla Cupcakes

  • Preheat an oven to 350°F and line a cupcake pan with liners.
  • In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
  • In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream. Stir well to combine.
  • To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
  • Add one-third of the dry ingredients into the butter mixture, mixing on low until just combined. Then add one-third of the milk mixture, continuing to mix on low. Repeat this process until all the dry and milk ingredients are fully combined, making sure to scrape down the sides of the bowl as necessary.
  • Scoop into the prepared cupcake pan, filling each liner two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a cooling rack. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

  • In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
  • Once the cupcakes have cooled completely, frost the cupcakes. Enjoy!

Notes

  • Make buttermilk at home - No buttermilk? Just mix ½ tablespoon of lemon juice or vinegar with ½ cup of milk and let it sit for a few minutes.
  • Use room temperature ingredients - Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. 
  • Sift the powdered sugar - This ensures a super smooth frosting with no lumps.
  • To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you're keeping it simple, a spatula works just as well-either way, they'll taste amazing!
  • This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8" round 2-layer cake or a 9x13 cake follow this Vanilla Cake recipe.
Tried this recipe?Let us know how it was!

Salmon Quinoa Bowl

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Ready in under 30 minutes, this easy Salmon Quinoa Bowl is fresh, bright and packed with flavor-perfect for even the busiest days!

This Salmon Quinoa Bowl brings together tender, oven-baked salmon, fluffy quinoa, and crisp cucumbers, all finished with a simple lemon herb drizzle. It's the perfect recipe for busy weeknights or for meal-prepping ahead when you need a quick, satisfying dinner.

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I absolutely love bowl recipes, they're a game changer for quick lunches, dinners, and meal prep. When I want something quick and easy I gravitate towards recipes like this Salmon Quinoa Bowl and my favorite, Ground Turkey Taco Bowls. They're versatile, come together in no time, and provide a wholesome and delicious meal.

Key INGREDIENTs & Substitutions

  • Salmon- Both fresh and thawed frozen fillets work well. I usually go with skinless fillets since they're baked.
  • Herbs- A combination of oregano and parsley adds freshness. You can use fresh or dried, depending on what you have on hand.
  • Garlic- Freshly minced garlic cloves for the best flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Lemon- Fresh lemon for both the zest and the juice.

How To Make Salmon Quinoa Bowl

This easy salmon bowl recipe comes together in just a few simple steps and minimal prep. If you are new to making quinoa, check out my how to make quinoa recipe post.

STEP 1

Pat the salmon fillets dry with a paper towel. In a small bowl, combine the minced garlic, oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the salmon fillets.

STEP 2

Place the seasoned salmon on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.

STEP 3

Spoon the cooked quinoa into a bowl. Top with the baked salmon fillet and arrange sliced or diced cucumbers on the side.

STEP 4

In a small bowl, whisk together olive oil, fresh lemon juice, chopped oregano and parsley. Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!

More DELICIOUS Recipes

Roasted Broccoli

Easy Chicken and Quinoa Salad

Butternut Squash Quinoa Salad

12 Delicious Quinoa Salads

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Salmon Quinoa Bowl

Salmon Quinoa Bowl

Ready in under 30 minutes, this easy Salmon Quinoa Bowl is fresh, bright and packed with flavor-perfect for even the busiest days!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 6 ounce salmon fillets
  • 4 tablespoons olive oil
  • 1 ½ teaspoon oregano chopped
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • ¼-1/2 teaspoon salt
  • pepper to taste
  • ⅔ cup quinoa rinsed and drained
  • 1 ⅓ cups water
  • 1 ½ cups cucumbers sliced
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon fresh parsley 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 375°F and line a sheet pan with parchment paper.
  • In a medium saucepan over medium heat add 1 tablespoon of olive oil. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes. Add the water and a pinch of salt, then bring to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
  • While the quinoa is cooking start the salmon. Pat the salmon fillets dry with a paper towel and place on the prepared pan. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the tops of the salmon fillets.
  • Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  • Spoon the cooked quinoa into a bowl. Season with additional salt and pepper if desired. Top with the baked salmon fillet and arrange sliced cucumbers on the side.
  • In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, ½ teaspoon of oregano and parsley.  Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!

Notes

  • Fresh or frozen and thawed salmon fillets work beautifully.
  • Serve over Lemon Herb Quinoa for added flavor! ❤️ It is so good!
  • Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
  • Or add in your favorite fresh, steamed or roasted veggies.
  • Substitute the salmon for grilled or baked chicken.
Tried this recipe?Let us know how it was!

Tips & Variations

  • Serve over Lemon Herb Quinoa for added flavor!
  • Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
  • Or add in your favorite fresh, steamed or roasted veggies.
  • Substitute the salmon for grilled or baked chicken.

Storing & Meal Prepping

Refrigerate - Store the cooked salmon, quinoa, and cucumbers separately for up to 3 days. Keep the lemon herb drizzle in a small container on the side and drizzle it on just before eating.

Reheating - Gently reheat the salmon and quinoa in the microwave for 30-60 seconds with a damp paper towel placed over them. Be careful not to overheat the salmon, as it can dry out.

Lemon Herb Quinoa

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If you're looking for a simple and flavorful side dish, this Lemon Herb Quinoa is a must-try! Light, fluffy, and packed with fresh herbs and zesty lemon, it's the perfect complement to grilled chicken, fish, or roasted vegetables. This recipe is easy to make, requiring just a handful of ingredients, and comes together in under 45 minutes.

Quinoa is a fantastic grain to add to your meal rotation. It cooks quickly, has a deliciously nutty flavor, and pairs beautifully with a variety of seasonings. In this dish, fresh parsley, thyme, and oregano bring a burst of herbal freshness, while lemon zest and juice add a bright, citrusy kick.

I love making this Lemon Herb Quinoa to pair with this Salmon Bowl , as a side for busy weeknights or meal prepping for the week. It's light yet satisfying, and the combination of fresh herbs and lemon makes it incredibly refreshing. Plus, it's a great way to switch things up from traditional rice or pasta sides.

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Lemon And Herb Quinoa INGREDIENTS

  • Quinoa - Rinsed and drained 10-20 minutes before cooking.
  • Oil - Olive oil or any neutral tasting oil for sautéing the garlic and toasting the quinoa.
  • Garlic - Freshly minced garlic adds a savory depth of flavor.
  • Water - Cooks the quinoa to perfection while keeping the flavors light and fresh.
  • Salt - Enhances all the flavors in the dish.
  • Fresh Herbs - Fresh thyme, parsley and oregano for flavoring the lemon herb quinoa.
  • Fresh Lemon - Both lemon juice and zest are used to add a burst of citrusy brightness that ties everything together.

How To Make Lemon Herb Quinoa

This Lemon Herb Quinoa is an easy, fresh, and delicious side dish that pairs well with so many meals.

STEP 1

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes.

STEP 2

Add in the water and salt, then bring the mixture to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes.

STEP 3

Once cooked, remove the pan from heat and let it sit, covered, for 10 minutes. This helps the quinoa absorb any remaining moisture.

STEP 4

Remove the lid, fluff the quinoa with a fork, and stir in the fresh herbs, lemon zest, and lemon juice. Enjoy!

More DELICIOUS Recipes

Chicken and Quinoa Salad

Rice Pilaf

Roasted Brussels Sprouts

Garlic Butter Chicken

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Lemon Herb Quinoa

Lemon Herb Quinoa

Lemon Herb Quinoa is a simple, fresh, and versatile dish that you'll want to make again and again. Whether you're serving it alongside grilled meats or enjoying it as a light lunch, this recipe is a must-try for any quinoa lover!
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Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 45 minutes
Course Side Dishes
Servings 2

Ingredients
  

  • ⅔ cup quinoa rinsed and drained
  • 2 tablespoons olive oil or any neutral tasting oil
  • 4 cloves garlic minced
  • 1 ⅓ cups water
  • ½ teaspoon salt
  • 3 tablespoons fresh parsley minced
  • 2 teaspoons fresh thyme minced
  • 2 teaspoons fresh oregano minced
  • 2-3 teaspoons fresh lemon juice
  • 1 lemon zested
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
 

  • Rinse and drain the quinoa 20 minutes before cooking. 
  • In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes.
  • Add in the water and salt, then bring the mixture to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes.
  • Once cooked, remove the pan from heat and let it sit, covered, for 10 minutes. This helps the quinoa absorb any remaining moisture.
  • Remove the lid, fluff the quinoa with a fork, and stir in the fresh herbs, lemon zest, and lemon juice. Enjoy!
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10 Simple Salads With Lettuce

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Salads are the perfect way to enjoy fresh, crisp lettuce while adding a burst of flavor and nutrition to your meals. Whether you're looking for a light side dish or a hearty, protein-packed meal, these 10 Simple Salads with Lettuce have something for everyone. From classic Caesar Salad to a zesty Southwest Chicken Salad, these recipes are easy to make and full of delicious ingredients.

Tips For Making Salads With Lettuce

  • Use Fresh Ingredients: Crisp lettuce and fresh vegetables make all the difference in texture and flavor.
  • Balance Flavors and Textures: Combine crunchy, creamy, sweet, and tangy elements for a well-rounded salad.
  • Dress Just Before Serving: To keep your salad fresh and crisp, add dressing right before serving.
  • Homemade Dressings are Best: Making your own dressing takes just a few minutes and adds incredible flavor without unnecessary preservatives.
  • Add Protein for a Full Meal: Grilled chicken, shrimp, chickpeas, or boiled eggs can turn a simple salad into a satisfying main dish.

With so many ways to customize a salad, you can easily create a dish that suits your taste. Whether you prefer a creamy dressing, a tangy vinaigrette, or a simple drizzle of olive oil and lemon juice, these salads highlight the versatility of fresh lettuce. Let's dive into these 10 simple and delicious lettuce-based salads!

Southwest Chicken Salad

Southwest Chicken Salad
Photo Credit: SimplyScratchMade.com

If you're looking for a flavorful and easy-to-make salad, this Southwest Chicken Salad has it all! Packed with juicy grilled chicken, lots of veggies and a zesty homemade Southwest dressing. It's perfect for lunch, dinner, or meal prep. Let me show you how to whip up this easy Southwest Chicken Salad at home!

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Bibb Lettuce Salad (Bibb & Blue Salad)
This Bibb Lettuce Salad combines freshness and flavor in every bite, with crisp lettuce, walnuts, blue cheese, bacon and pickled onions.
Check out this recipe
Photo credit: YellowBlissRoad.com
Bibb Lettuce Salad (Bibb & Blue Salad)
Lettuce Greek Salad
Simple and quick to make, this lettuce Greek salad is a twist on the original. Tossed in a red wine and herb dressing it's perfectly fresh and delicious.
Check out this recipe
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Lettuce Greek Salad
Mandarin Almond Salad
Simple, refreshing, and delicious! Just a few ingredients is all you need for this healthy and light and bright salad
Check out this recipe
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Mandarin Almond Salad

Lemon Parmesan Chopped Salad

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Lemon parmesan chopped salad is a quick and elegant side dish or base salad that pairs with tons of sides and mains. An easy-going salad, it's perfectly balanced and utterly delicious.

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Best Creamy Caesar Salad Recipe
This Creamy Caesar Salad recipe really is the best we've ever made or tasted…anywhere. Be ready to give out the recipe to all your friends who will ask. Easy, delish, and crowd pleasing.
Check out this recipe
Photo credit: ChewOutLoud.com
Best Creamy Caesar Salad Recipe
Chef Salad
Fresh veggies, ham, turkey, eggs, and cheese are served over lettuce and served with a ranch or Thousand Island dressing.
Check out this recipe
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Chef Salad

Simple Italian Salad

Simple Italian Salad
Photo Credit: SimplyScratchMade.com

When it comes to fresh, satisfying, and easy, this Simple Italian salad checks all the boxes. With simple ingredients, including a creamy homemade Italian dressing, this Simple Italian Salad is sure to become a staple in your recipe rotation. Whether you're looking for a light lunch, a flavorful side, or a dinner-worthy salad, this dish has you covered.

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Simple Salad with Goat Cheese and Cranberries
This Simple Salad with Goat Cheese and Cranberries is my FAVORITE go-to salad! With creamy goat cheese, crunchy red onions, candied pecans and tart cranberries, it truly is the ultimate sweet and savory combo. Serve as a side at dinner, the holiday table or pair it with your favorite protein to make a complete meal!
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Simple Salad with Goat Cheese and Cranberries
Easy Chopped Greek Salad
This Chopped Greek Salad is classically delicious and easy enough to toss together at the last minute.
Check out this recipe
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Easy Chopped Greek Salad

More Delicious Recipes

Classic Chicken Salad

Black Bean and Avocado Salad

Chicken and Apple Salad

Chicken and Quinoa Salad

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Pork Tenderloin and Potatoes

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Juicy, perfectly seasoned pork tenderloin roasts alongside golden crispy potatoes for a delicious sheet pan dinner that's packed with flavor, all in just 55 minutes! This Pork Tenderloin and Potatoes recipe is one of my favorite weeknight meals to make. Minimal prep, easy cleanup, and maximum flavor, what's not to love about that?

I love using baby potatoes for this sheet pan dinner. Because they are small, they only need to be cut in half to roast evenly with the pork. If you only have larger potatoes, just be sure to cut them into 1-inch pieces so they cook evenly.

I've made this sheet pan pork tenderloin countless times, ans it never disappoints. It's one of those meals that feels fancy enough for a weekend dinner party but is easy enough for a last-minute weeknight meal. Everyone that tries this recipe has a hard time believing that it only takes 25-30 minutes to cook it! Plus, with everything cooking on one pan, cleanup is a breeze! That's a bonus in my book!

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INGREDIENTS

  • Pork Tenderloin- It's lean, tender and quick cooking, making it the star of this dish. Be sure to trim any silver skin or fat off of the tenderloin before cooking it.
  • Potatoes- To ensure everything cooks evenly opt for baby potatoes cut in half or pieces that are no larger than 1-inch.
  • Olive Oil- Or any neutral tasting oil.
  • Garlic Cloves- Adds bold, aromatic flavor to the pork tenderloins.
  • Lemon- Needed for both the zest and juice to add a bright, citrusy kick.
  • Fresh Herbs- Both fresh thyme and parsley are needed.
  • Worcestershire Sauce- Adds a nice savory richness to the pork.
  • Seasonings/Spices- Both the potatoes and the pork tenderloin are seasoned with salt, black pepper, paprika and garlic powder.

How To Make Sheet pan Pork Tenderloin and Potatoes

This easy pork tenderloin and potatoes recipe comes together in just a few simple steps. With minimal prep and only one pan to clean, it's perfect for busy weeknights. Just season, and let the oven do the work.

STEP 1

Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon of salt, pepper to taste, 1 teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.

STEP 2

In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons salt, additional pepper to taste, 2 teaspoons paprika, minced garlic, lemon zest, fresh herbs, and Worcestershire sauce. Trim the pork tenderloin if needed, pat dry then rub the mixture all over them.

STEP 3

Place seasoned pork tenderloins in the center, ensuring they don't touch. Spread the seasoned potatoes around them.

STEP 4

Roast at 425°F for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.

STEP 5

Remove the pork and let it rest on a cutting board for 10 minutes. If the potatoes need more time, place them back in the oven while the pork rests. After 10 minutes, slice and serve. For extra brightness, squeeze fresh lemon juice over the pork just before serving. Enjoy!

Tips

  • Use a meat thermometer- Pork tenderloin is best at 145° F, ensuring it's juicy and tender.
  • Cut potatoes no larger than 1-inch- This ensures they cook evenly with the pork.
  • Let the pork rest- Resting prevents juices from running out of the tenderloin when slicing.
  • Don't skip the lemon zest- It elevates the flavor and balances the richness of the pork.

Variations & SUBSTITUTIONs

Use rosemary or oregano (or all four herbs) for a different herb profile.

Add more vegetables, like green beans or broccoli.

More DELICIOUS Recipes

Chicken Fajitas Sheet Pan Dinner

Herb Crusted Pork Tenderloin

Buttermilk Chicken Tenders

Sheet Pan Sausage and Smashed Potatoes

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Pork Tenderloin and Potatoes

Pork Tenderloin and Potatoes

Nothing beats a one-pan dinner on a busy weeknight, and this Sheet Pan Pork Tenderloin and Potatoes is the ultimate no fuss meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Servings 5

Ingredients
  

  • 24 ounces baby potatoes halved
  • 3 tablespoons olive oil
  • 2 ½ teaspoons salt
  • pepper to taste
  • 1 teaspoon garlic powder
  • 2 ½ teaspoons paprika
  • 2 ½ pounds pork tenderloins or 2 tenderloins
  • 4 cloves garlic minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme minced
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon 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
 

  • Preheat an oven to 425°F and line a baking sheet with parchment paper.
  • Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon of salt, pepper to taste, 1 teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.
  • In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons salt, additional pepper to taste, 2 teaspoons paprika, minced garlic, lemon zest, fresh herbs, and Worcestershire sauce. Trim the pork tenderloin if needed, pat dry then rub the mixture all over them.
  • Place seasoned pork tenderloins in the center of the prepared pan, ensuring they don't touch. Spread the seasoned potatoes around them.
  • Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.
  • Remove the pork and let it rest on a cutting board for 10 minutes. If the potatoes need more time, place them back in the oven while the pork rests. After 10 minutes, slice and serve. For extra brightness, squeeze fresh lemon juice over the pork just before serving. Enjoy!
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Thumbprint Cookies with Jam

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Thumbprint Cookies with Jam are one of those nostalgic cookies that bring me back to the holiday season. The combination of rich, buttery dough and fruity jam creates a melt-in-your-mouth experience that's simply irresistible. No wonder it is a cookie tray staple!

These easy thumbprint cookies are made with simple ingredients and come together quickly, making them perfect for holiday baking, cookie exchanges, or just a sweet treat to enjoy any time of the year. Raspberry is my go-to of choice, but strawberry and apricot are also great options.

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Ingredients

  • Butter - Provides a rich, buttery base. Using unsalted butter lets you control the salt content.
  • Granulated Sugar - Used in both the cookie dough and on the outside of the cookies.
  • Brown Sugar - Adds moisture and enhances the flavor of the cookies.
  • Egg Yolk - Contributes to the richness and tenderness of the dough.
  • Extracts - Both vanilla extract and almond extract are used to flavor these thumbprint cookies.
  • Flour - Plain all-purpose flour is needed.
  • Salt - Balances the sweetness and enhances the overall flavor.
  • Cornstarch - Helps create a tender, melt-in-your-mouth texture.
  • Raspberry Jam - Other jams can be used if desired.

How To Make Thumbprint Cookies

When making this cookie dough I always make sure to take the time to properly cream the butter and sugars. This step greatly improves the overall quality of the dough.

STEP 1

In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.

STEP 2

In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.

STEP 3

Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes to help the cookies retain their shape while baking.

STEP 4

Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!

Tips for Making Thumbprint Cookies

  • Make sure your butter is softened before creaming it with the sugars for the best texture.
  • Chill the dough for at least 30 minutes before baking to prevent spreading and help the cookies hold their shape.
  • Use a piping bag or a small measuring spoon to neatly fill the indents with jam, preventing spillage.
  • Don't overfill the jam indents- too much jam can bubble over the indents making a sticky mess.

Chocolate Chip Cookies

Oatmeal Raisin Cookies

Chocolate Crinkle Cookies

Strawberry Lemon Cookies

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Thumbprint Cookies

Thumbprint Cookies with Jam

Nothing beats a soft, buttery cookie filled with sweet jam, especially during the holidays! These Thumbprint Cookies are just that!
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Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 30 minutes
Total Time 52 minutes
Course Dessert
Servings 34

Ingredients
  

  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar lightly packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • raspberry jam as needed
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.
  • In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.
  • Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes.
  • Preheat an oven to 375°F. Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!
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Storage Tips

Storing Cookies: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing Cookie Dough: Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, let them sit at room temperature 10-15 minutes before filling and baking as directed.

Sandwich Bread

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After plenty of testing and countless loaves baked, I'm so excited to share my favorite Sandwich Bread recipe! It has become a staple in my house and has made the switch from store-bought to homemade bread incredibly easy-something I've been wanting to do for a long time.

And trust me, once you start baking your own sandwich bread, it's hard to go back! Not only does it taste better, but it's also surprisingly simple to make with just a few pantry staples.

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IngreDIENTS

You are just 8 simple ingredients away from baking a delicious loaf of sandwich bread.

  • Water- Warm water, no hotter than 110°F.
  • Milk- Warm whole milk for enriching the dough to create a more tender and flavorful loaf of bread.
  • Butter- You can used unsalted butter or salted butter for this recipe.
  • Yeast
  • Egg
  • Honey- To help enhance the flavor and texture of the bread. Sugar can be used as a substitute for the honey.
  • Salt
  • Flour- I recommend using King Arthur's Bread Flour.

How To Make Samdwich Bread

Making homemade soft sandwich bread might seem intimidating at first, but once you get the hang of it, you'll wonder why you didn't start sooner. There's something so satisfying about slicing into a loaf you made from scratch-it just tastes better!

STEP 1

In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.

STEP 2

Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.

STEP 3

Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky.

STEP 4

Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.

STEP 5

Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8-by-13-inch rectangle. Roll it up tightly and place it into a lightly greased loaf pan.

STEP 6

Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour. Place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!

Southern Tuna Salad

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Homemade Sandwich Bread

Sandwich Bread

This simple and straightforward Soft Sandwich Bread recipe delivers a perfect loaf every time. Let me walk you through the steps to making homemade sandwich bread that's soft, fluffy, and absolutely delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 3 hours
Total Time 3 hours 45 minutes
Course Breads

Ingredients
  

  • ¾ cup water
  • ½ cup whole milk
  • 5 tablespoons butter cut into small pieces
  • 2 ¼ teaspoons yeast active dry
  • 1 large egg
  • 2 tablespoons honey or sugar
  • 1 teaspoon salt
  • 3-4 cups bread 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
 

  • In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.
  • Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.
  • Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky. It usually takes 3 ¼ to 3 ½ cups for me but can take the full 4 cups.
  • Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.
  • Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8x13 rectangle. Roll it up tightly and place it into a lightly greased 9x5 loaf pan.
  • Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour.
  • Move the rack to the lowest position and preheat the oven to 350°F.
  • Once the dough is ready, place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!
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Tips for Making Homemade Sandwich Bread

Use Fresh Yeast - Always check your yeast's expiration date! If it doesn't foam when activated, it's time for a new batch.
Let It Rise Fully - Don't rush the proofing process. Proper rising gives your bread that soft, airy texture.
Cool Completely Before Slicing - It's tempting to slice into a warm loaf, but letting it cool prevents it from becoming gummy.
Store It Right - Keep your bread in an airtight container or bread box at room temperature for up to 3 days. Freeze for longer storage!

FREQUENTLY asked Questions

How do I make sure my bread turns out soft?

The secret to soft sandwich bread is proper kneading and the right balance of ingredients. Using bread flour helps develop the gluten structure, while ingredients like milk, butter, and a touch of honey can enhance softness.

Why is my bread dense and heavy instead of light and fluffy?

Dense bread usually results from not kneading enough or not allowing enough time for the dough to rise. Be patient with the proofing process.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes the kneading process faster and easier, you can knead the dough by hand. Just be sure to knead it for about 8-10 minutes or until it passes the windowpane test.

Classic Chicken Salad

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When it comes to timeless dishes, this Classic Chicken Salad recipe is one of my go-to favorites. It's simple to prepare yet delivers big on flavor. If you're searching for a tried-and-true chicken salad recipe, look no further, this one's a winner!

What I love about this recipe is how easy it is to make. When I say classic, I mean just the essential chicken salad ingredients, nothing more. But trust me, it delivers! And if you're in the mood for something different, check out my Curried Chicken Salad recipe, it's absolutely delicious!

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Chicken Salad INGREDIENTS

Only 6 ingredients in this easy chicken salad recipe!

  • Chicken - Boneless, skinless chicken breasts.
  • Celery - Adds a nice crunch!
  • Onion - Use whatever you have on hand. I like using yellow or white onions in my chicken salad.
  • Mayo - The creamy base that ties everything together. I love using Duke's Mayo!
  • Salt & Pepper - For seasoning.

How To Make Classic Chicken Salad

This delicious classic chicken salad recipe couldn't be easier to make. Cook, cool, and shred the chicken ahead of time to simplify the process even more.

STEP 1

In a medium pot, boil the chicken until fully cooked. Allow it to cool completely, then shred it.

STEP 2

In a medium bowl combine all of the ingredients, mix well.

STEP 3

Serve with crackers, bread or croissants. Enjoy!

Serving Suggestions

I love making croissant sandwiches with this classic chicken salad recipe. Whether I'm serving the salad on a croissant or sandwich bread, adding lettuce or lettuce and tomato takes it to the next level of deliciousness. It's a perfect choice for lunch, picnics, or casual gatherings!

It also pairs well with toasted bread and crackers.

Storing

Store Chicken Salad in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

More Salad Recipes

Chicken Quinoa Salad

Southern Tuna Salad

Broccoli Salad

Avocado Egg Salad

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Classic Chicken Salad

Classic Chicken Salad

A Classic Chicken Salad recipe made with just 6 simple ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 1 chicken breast or approximately 1 cup shredded
  • 1 rib celery small diced
  • ¼ cup onion small diced
  • ½ cup mayo
  • ¼-1/2 teaspoon salt
  • pepper to taste
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 pot, boil the chicken until fully cooked. Allow it to cool completely, then shred it.
  • In a medium bowl combine all of the ingredients, mix well.
  • Serve with crackers, bread or croissants. Enjoy!
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Easy Taco Casserole

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Tex-Mex-inspired recipes are a staple in my kitchen. From Cheesy Beef Enchiladas to my family's favorite Spanish Rice, Tex-Mex dishes are well-loved in our home. This Easy Taco Casserole recipe has quickly earned its spot on the rotation, combining bold flavors and easy preparation for the perfect weeknight casserole dinner.

From the homemade cheese sauce to the scratch-made refried beans, this ground beef taco casserole with tortillas proves just how easy it is to create comforting, from-scratch dishes that everyone will love. It's packed with layers of flavor and a hearty texture that makes it irresistible. Just ask my oldest son, he loves this recipe!

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Layered Taco Casserole INGREDIENTS

  • Beans - This recipe uses dry pinto beans for homemade refried beans. For a quicker option, substitute with 2 (16 oz.) cans of refried beans.
  • Ground Beef
  • Onion - Yellow or white onions can be used.
  • Garlic - Fresh garlic cloves for flavor.
  • Butter
  • Flour - Plain all-purpose flour to make the roux for thickening the cheese sauce.
  • Chicken Stock - Used for making the cheese sauce. Chicken broth can also be used.
  • Milk
  • Rotel - The original Rotel is preferred, but mild or fire-roasted varieties work well.
  • Cheese - Shredded cheddar cheese or your favorite Mexican blend.
  • Seasonings/Spices - A mix of salt, pepper, chipotle powder, onion powder, cumin, garlic powder, chili powder, and paprika.
  • Flour Tortillas - For the best results, use burrito-sized flour tortillas.

How To Make Easy Taco Casserole

The homemade refried beans are the star of this taco casserole with tortillas. They are incredibly easy to make and taste so much better than the store-bought options!

STEP 1

To make the refried beans: The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight. The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.

Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency. 

STEP 2

Cook the taco meat: In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season and set aside.

STEP 3

Make the cheese sauce: In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.

STEP 4

Assembling the layered taco casserole: Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef.

Now spread ½ of the cheese sauce over the ground beef. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.

STEP 5

Cooking the ground beef taco casserole: Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!

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Crispy Beef Tacos

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Easy Taco Casserole

Easy Taco Casserole

This Easy Taco Casserole is a hearty, flavorful dish layered with homemade refried beans, a creamy cheese sauce, seasoned ground beef, and tortillas. Topped with crunchy tortilla chips and melted cheese, it's perfect for feeding a crowd or enjoying as a family dinner.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 ½ cups dry pinto beans rinsed, sorted and soaked overnight
  • 2 pounds ground beef
  • ½ cup onions small diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 4 large burrito sized flour tortillas
  • 3-4 cups tortilla chips slightly crumbled

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken stock
  • 1 ½ cups milk
  • 1 10 ounce can original Rotel drained
  • 1 cup cheddar cheese shredded
  • ½ teaspoon salt
  • pinch pepper
  • ½ teaspoon ground 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
 

  • The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight.
  • The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.
  • Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Set aside.
  • In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season with 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon chipotle powder, ½ teaspoon onion powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder and 1 teaspoon paprika.  Set aside.
  • In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.
  • Preheat an oven to 350°F. Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef and ½ of the cheese sauce. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.
  • Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!
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Topping Suggestions

While taco casserole is delicious on its own, adding your favorite taco toppings can take it to the next level. Here are a few tasty suggestions:

  • Pico De Gallo- my absolute favorite topping for this easy casserole.
  • Cilantro
  • Pickled Jalapeños
  • Shredded Lettuce
  • Diced Tomatoes
  • Sour Cream
  • Hot Sauce
  • Salsa

Pepperoni Pinwheels

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Created with my pizza-loving family in mind, these easy Pepperoni Pinwheels are a guaranteed crowd-pleasing appetizer that never lasts long! Made with buttery, flaky puff pastry, they deliver the perfect combination of texture and flavor that takes them to the next level.

These pinwheels are fantastic just as-is, but they're also incredibly easy to customize, making them a perfect way to add variety and flavor to your party table.

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Pepperoni Pinwheels INGREDIENTS

This recipe for pepperoni pinwheels uses just a few basic ingredients.

  • Tomato Sauce- For making a quick homemade pizza sauce. Store bought pizza sauce can be substituted if needed.
  • Seasonings/Spices- The homemade pizza sauce and the butter topping in this recipe use the following seasonings/spices: Salt, pepper, garlic powder and Italian seasoning.
  • Butter
  • Puff Pastry- One sheet of premade puff pastry.
  • Cheese- Both mozzarella and parmesan cheese are needed for these pepperoni pizza pinwheels.

How To Make Pepperoni Pizza Pinwheels

The full recipe is in the recipe card below.

It is important to keep the puff pastry chilled to keep its signature flakiness. Prep all of your ingredients before taking the puff pastry out of the refrigerator.

STEP 1

Lightly flour a work surface and lay out the puff pastry. Unfold the dough and evenly spread ⅓ cup of pizza sauce over the surface.

STEP 2

Sprinkle the mozzarella cheese evenly over the pizza sauce, then layer on the pepperoni slices. Roll the pastry tightly into a log, then refrigerate for 30 minutes to firm up.

STEP 3

Preheat your oven to 425°F and line a baking sheet with parchment paper. Remove the pastry from the refrigerator. Slice the log into ½-inch pieces and place them on a lined baking sheet. Bake for 12-15 minutes or until golden and flaky.

STEP 4

Brush the warm pinwheels with garlic butter and serve with the remaining pizza sauce for dipping. Enjoy!

More Appetizer Recipes

Ham and Cheese Pinwheels

Spinach Artichoke Dip

Sausage Balls

Best Super Bowl Appetizer Recipes

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Pepperoni Pinwheels

Pepperoni Pinwheels

Pepperoni Pinwheels with puff pastry are perfect for your next party. With minimal ingredients and maximum flavor, these pinwheels are the perfect addition to any gathering or snack lineup!
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Appetizer
Servings 20

Ingredients
  

  • 1 sheet premade puffy pastry
  • 2 cups mozzarella cheese shredded
  • 20 pepperonis

Pizza Sauce

  • 1 cup tomato sauce
  • ½ teaspoon salt
  • pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Garlic Butter Topping

  • 2 tablespoons unsalted butter melted
  • pinch salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • 1 teaspoon parmesan cheese 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
 

  • In a small bowl combine the pizza sauce ingredients, stir well to combine. 
  • Lightly flour a work surface and lay out the puff pastry. Unfold the dough and evenly spread ⅓ cup of pizza sauce over the surface.
  • Sprinkle the mozzarella cheese evenly over the pizza sauce, then layer on the pepperoni slices. Roll the pastry tightly into a log, then refrigerate for 30 minutes to firm up.
  • Preheat your oven to 425°F and line a baking sheet with parchment paper. Remove the pastry from the refrigerator. Using a serrated knife, gently slice the log into ½-inch pieces and place them on a lined baking sheet. Bake for 12-15 minutes or until golden and flaky.
  • Combine the melted butter with the remaining garlic butter ingredients and mix well to combine.
  • Brush the warm pinwheels with garlic butter and sprinkle over extra grated parmesan cheese, if desired.  Serve with the remaining pizza sauce for dipping. Enjoy!
Tried this recipe?Let us know how it was!

How To CUSTOMIZE Pepperoni Pinwheels

You can put all of your favorite pizza toppings in these pinwheels. Here are a few suggestions:

  • Add crumbled Italian sausage, ground beef or bacon.
  • Add chopped bell peppers.
  • Make it a supreme and add chopped mushrooms, olives, peppers, onions and all the meats!

12 Best Quinoa Salad Recipes

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Looking for healthy, flavorful, and easy-to-make dishes? These 12 Best Quinoa Salad Recipes are the ultimate way to add a nutritious twist to your meals! Packed with protein, fresh veggies, and bold flavors, these salads are perfect for meal prep, quick lunches, or light dinners.

Whether you're a seasoned quinoa fan or just exploring this superfood, these recipes will inspire you to create vibrant, wholesome dishes. From Mediterranean-inspired bowls to hearty kale and quinoa salads, there's truly something for everyone!

I love creating recipe roundups, and this collection of the best quinoa salad recipes is no exception. I've carefully selected 12 standout recipes for you to enjoy. From southwestern flavors to a refreshing Greek-inspired quinoa salad, this roundup is full of delicious options that will keep you coming back for more. Let's dive in!

Tips for Making Quinoa

  • Rinse or Toast Before Cooking - Quinoa should be rinsed or toasted before cooking. This helps eliminate the bitter taste that Quinoa can have if it is not rinsed or toasted before cooking.
  • Cook with Stock/Broth - To get the best flavor, and added nutrients, cook the quinoa with stock or broth instead of the water.
  • Let the Quinoa Rest - After cooking the quinoa let it rest at least 5 minutes (I like to let mine rest for 10 minutes) before removing the lid and fluffing it.

MEDITERRANEAN Quinoa Salad

Photo Credit: XoXoBella.com

Cooked quinoa is a great base for a tasty salad. It's filling, tasty and pairs wonderfully with the fresh ingredients used. It's a versatile recipe and you can enjoy the Mediterranean quinoa salad as a side dish or as a main course.

Click here for the recipe

Kale Salad with Quinoa and Chickpeas
Kale Salad with Quinoa and Chickpeas, plus brussels sprouts, cranberries and pecans with a simple vinaigrette is perfect for meal prep!
Check out this recipe
Photo credit: YellowBlissRoad.com
Kale Salad with Quinoa and Chickpeas
Butternut Squash Quinoa Salad
Delicious and nutritious, this Butternut Squash Quinoa Salad is easy to make and perfect for meal prepping. Make as side dish or serve it as a main for lunch.
Check out this recipe
Photo credit: SimplyScratchMade.com
Butternut Squash Quinoa Salad
Taco Quinoa Bowl
This Taco Quinoa Bowl is chock full of goodness with ground chicken, beans, and veggies!
Check out this recipe
Photo credit: SpendWithPennies.com
Taco Quinoa Bowl

Black Bean Quinoa Salad

Photo Credit: SpendwithPennies.com

Black Bean Quinoa Salad is an easy fresh salad that can be enjoyed as a meal or a side! Deliciously simple, full of fresh veggies and loaded with flavor, this is the perfect easy lunch or dinner.

Click here for the recipe

Tricolor Quinoa Salad Recipe with Sesame Vinaigrette
This delicious Tricolor Quinoa Salad with edamame, sweet corn and bell peppers is perfect to pack for lunch or as a side dish. The protein packed salad is easy to make too.
Check out this recipe
Photo credit: AmyCaseyCooks.com
Quinoa Salad
Southwest Quinoa Bowl with Cilantro Dressing
Southwest Quinoa Bowl with Cilantro Dressing has corn, black beans, roasted red pepper, avocado, red onion & a creamy dressing. Grain bowl
Check out this recipe
Photo credit: SimplyHappyFoodie.com
Southwest Quinoa Bowl with Cilantro Dressing
Italian Quinoa Salad
This Italian Quinoa Salad is simply my favorite way to eat quinoa ever, especially with this Lemon Garlic Vinaigrette. Seriously, grab a fork and dig in.
Check out this recipe
Photo credit: DashofSanity.com
Italian Quinoa Salad

Chicken and Quinoa Salad

Chicken and Quinoa Salad
Photo Credit: SimplyScratchMade.com

One of my favorite salads to make-Chicken and Quinoa Salad! It's packed with tender, marinated chicken, juicy tomatoes, crisp cucumbers and fluffy quinoa for a fresh and satisfying dish.

Click here for the recipe

Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
Packed with quinoa, kale, and a sweet-tangy tahini dressing, this salad is filling and flavorful. Add chickpeas for extra protein or serve it alongside chicken or fish for a complete meal.
Check out this recipe
Photo credit: Foodess.com
Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
Mediterranean Cucumber Salad w. Fresh Veggies
This Mediterranean cucumber salad is refreshing and so easy to throw together. Add in the quinoa and you have a complete salad - a great side dish or a main salad for those warm days.
Check out this recipe
Photo credit: LucisMorsels.com
Mediterranean Cucumber Salad w. Fresh Veggies
Greek Quinoa Salad
This Greek Quinoa Salad is a gluten-free, vegetarian salad that is simple to make. Quinoa is mixed with fresh vegetables, roasted red pepper, kalamata olives, feta cheese, peperoncinis and tossed in a light Greek dressing. It is perfect meal-preparation for lunches and side dishes throughout the week.
Check out this recipe
Photo credit: ACedarSpoon.com
Greek Quinoa Salad

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Valentine's Day Cake Recipe

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If you're looking for something quick and easy to make for Valentine's Day, you can't go wrong with chocolate cake. This is my FAVORITE tried-and-true chocolate cake recipe-one I've been using for over 15 years! Not only is it simple to prepare, but this Valentine's Day cake is also easy to customize.

This cake is not only delicious but also versatile. Decorate it with your favorite sprinkles, colors, or personal touches to make it uniquely yours this Valentine's Day!

I had so much fun piping simple hearts in red and pink on this easy Valentine's Day Cake! I used two different-sized round tips and a small open star piping tip for added texture and variety.

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Valentines Cake INGREDIENTS

All you need to make this deliciously moist chocolate cake is a few simple pantry ingredients. Nothing fancy, just the basics.

  • Flour - Plain all-purpose flour is needed for this recipe.
  • Sugars - Both granulated sugar and powdered sugar are used.
  • Cocoa Powder
  • Leaveners - Both baking soda and baking powder are used in this Valentine's cake recipe.
  • Salt
  • Milk - Use buttermilk for the best results. If you don't have buttermilk, add 1 tablespoon of vinegar to your milk 5-10 minutes before using it.
  • Heavy Cream - Used in the buttercream but can be substituted with milk if needed.
  • Oil - Melted coconut oil works wonderfully in this cake, but you can also use vegetable or canola oil with great results.
  • Butter - Softened unsalted butter for the buttercream frosting.
  • Eggs
  • Vanilla Extract
  • Coffee - Freshly brewed coffee enhances the chocolate cake flavor. This is a must! If preferred, warm water can be used instead.

How To Make This Valentine's Day Cake Recipe

This cake is so easy to make! The best part? You can mix the chocolate cake batter right in a single bowl; no heavy equipment needed. That means you'll only need your mixer for the buttercream!

STEP 1

Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.

STEP 2

In a large measuring cup or medium bowl whisk together the buttermilk, vanilla extract and eggs.  Pour the milk mixture into the dry ingredients and mix well.

STEP 3

Mix the freshly brewed coffee with the coconut oil (or, if using canola or vegetable oil, combine it with the buttermilk mixture). Stir until the coconut oil is completely melted. Then, add the coffee mixture to the cake batter and mix until fully combined. Pour the batter into the prepared pan.

STEP 4

Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before frosting.

STEP 5

Cream the butter in a mixer until fluffy. Gradually add the powdered sugar, a little at a time. Then, mix in the vanilla extract and heavy cream. Beat on medium for 2-3 minutes, or until light and fluffy. Frost the cake and decorate with sprinkles.

If you want to pipe hearts on your Valentine's cake, set aside about ½ cup of the buttercream before frosting the cake. Then, divide the ½ cup into two portions. Color one portion red and the other pink.

Tip for Incorporating Coconut Oil into Cake Batter

Add the coconut oil to the freshly brewed coffee to keep it from solidifying.

More DELICIOUS Recipes

Valentine's Day Sprinkle Cookies

Easy Heart Brownies

Strawberry Rice Krispie Treats

32 Valentine's Day Dessert Recipes

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Easy Valentine's Day Cake Recipe

Valentine's Day Cake Recipe

Make this Valentine's Day extra special with a homemade chocolate cake. This easy-to-make recipe is perfect for customizing!
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 20

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil or vegetable or canola oil
  • 1 cup coffee freshly brewed

Buttercream Frosting

  • 1 cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • as needed sprinkles
  • as needed food coloring
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Chocolate Cake

  • Preheat an oven to 350°F and generously grease a 9x13 pan or line 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 buttermilk, vanilla extract and eggs.  Pour the milk mixture into the dry ingredients and mix well.
  • Mix the freshly brewed coffee with the coconut oil (or, if using canola or vegetable oil, combine it with the buttermilk mixture). Stir until the coconut oil is completely melted. Then, add the coffee mixture to the cake batter and mix until fully combined. Pour the batter into the prepared pan.
  • Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before frosting.

Buttercream Frosting

  • Cream the butter in a mixer until fluffy. Gradually add the powdered sugar, a little at a time. Then, mix in the vanilla extract and heavy cream. Beat on medium for 2-3 minutes, or until light and fluffy. Frost the cake and decorate with sprinkles.
  • If you want to pipe hearts on your Valentine's cake, set aside about ½ cup of the buttercream before frosting the cake. Then, divide the ½ cup into two portions. Color one portion red and the other pink.
Tried this recipe?Let us know how it was!

Easy Taco Soup Recipe

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When life gets busy, I turn to recipes that are simple to prepare, hearty, and packed with flavor. That's exactly why this Easy Taco Soup recipe is one of my absolute favorites! It's my go-to soup when I want something easy to make yet comforting and delicious.

Best of all, it's perfect for meal prepping because the leftovers taste just as amazing, if not better, the next day.

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Easy Taco Soup Recipe INGREDIENTS

  • Ground Beef
  • Onion - Red, white, or yellow onions can be used.
  • Garlic
  • Rotel - For a milder soup, use the original Rotel. If you want a spicy taco soup, you can use mild or hot Rotel.
  • Corn - Canned, frozen, or fresh corn.
  • Black Beans - I love using black beans in this taco soup recipe, but you can easily substitute them with kidney beans, chickpeas, or even pinto beans.
  • Stock - For a flavorful soup base, I like to use beef stock.
  • Tomato Sauce - The tomato sauce in the soup base really elevates the flavor. I've tried making it both with and without tomato sauce, and I definitely prefer the richer, more robust taste it adds to the soup.
  • Spices/Seasonings - A combination of salt, pepper, cumin, paprika, chili powder, garlic powder, onion powder, dried oregano, and chipotle powder is used to flavor the soup.

What to Serve with Taco Soup

I love adding toppings to taco soup! Here are a few delicious suggestions to serve alongside or on top of your soup:

  • Tortilla Chips
  • Fritos
  • Avocado
  • Jalapeños
  • Sour Cream
  • Cheese
  • Cilantro

How To Make Stovetop Taco Soup

With just a few pantry staples and minimal prep, this soup comes together in no time.

STEP 1

In a large pot over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant.

STEP 2

Add the remaining ingredients and seasonings/spices to the pot, stirring well to combine. Bring the mixture to a simmer and let it cook for 20 minutes.

STEP 3

Serve with toppings if desired. Enjoy!

Storing Easy Stovetop Taco Soup

Store leftover taco soup in airtight containers in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until heated through.

To freeze, transfer the soup to airtight containers or freezer bags and store for up to 3 months. Thaw it completely before reheating.

More Delicious Soup Recipes

Curry Chicken Soup

Loaded Potato Soup

Zuppa Toscana Soup

Creamy Broccoli Soup

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Easy Taco Soup Recipe

Easy Taco Soup Recipe

Looking for an easy Taco Soup recipe? Look no further! This hearty and flavorful soup is perfect for busy days and meal prepping.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Freezer Friendly, Lunch
Servings 4

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pinch chipotle powder
  • ½ teaspoon dried oregano
  • 10 ounce can rotel drained
  • 15 ounce can corn drained and rinsed
  • 15 ounce can black beans drained and rinsed
  • 3 ½ cups beef stock
  • 8 ounces tomato 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
 

  • In a large pot over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant.
  • Add the remaining ingredients and seasonings/spices to the pot, stirring well to combine. Bring the mixture to a simmer and let it cook for 20 minutes.
  • Serve with toppings if desired. Enjoy!
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Southwest Chicken Salad

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I LOVE a good salad as much as anyone, but if I had to choose just one as my favorite, go-to, and most craved, it would undoubtedly be this Southwest Chicken Salad recipe. The combination of flavors and textures is absolutely perfect, and what truly ties it all together is the irresistible Chipotle Ranch dressing. I could put it on anything!

Ingredients

Made with simple pantry ingredients, this easy southwest chicken salad recipe is super easy to make and easily customizable.

  • Chicken - Boneless, skinless chicken breast ensures a quick and easy cook time.
  • Oil - For cooking the chicken. Olive oil or any neutral oil will work.
  • Lettuce - Any kind will work; I prefer a crisp romaine lettuce for this recipe.
  • Beans - Canned black beans that have been drained and rinsed.
  • Corn - Canned corn, drained and rinsed, keeps this recipe quick and easy, but you can also use frozen corn or grill a fresh ear of corn for added flavor.
  • Tomato - Any kind will work. I love using cherry or grape tomatoes in this chicken salad recipe.
  • Bell Pepper - Red, yellow, green, or orange. Your choice.
  • Onions - For a great pop of color and sharp flavor I always opt for red onions. Yellow or white work just fine too.
  • Avocado - For the creamy texture and delicious flavor!
  • Cheese - If you like to top your salad with cheese, cheddar, queso fresco, Oaxaca, or Mexican blend are all great choices.
  • Tortilla Strips - These can be found on the condiment aisle. Using regular tortilla chips is another great option.
  • Spices/Seasonings - A combination of herbs and spices for seasoning the chicken: Salt, pepper, garlic powder, smoked paprika, cumin, chili powder, chipotle powder, and dried oregano.

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Southwest Dressing Ingredients

Making a homemade southwest dressing is super easy. Just add all of the ingredients to a blender and blend until smooth. Adjust the spice level by adding more chipotle sauce.

  • Mayo
  • Sour Cream
  • Fresh Garlic Cloves
  • Ranch Seasoning Mix
  • Fresh Cilantro
  • Chipotle Sauce - Or Chipotles in adobo sauce.
  • Fresh Lime Juice
  • Cumin
  • Smoked Paprika
  • Chili Powder
  • Milk

How To Make Southwest Chicken Salad

From start to finish this easy salad recipe takes about 45 minutes to make.

STEP 1

Add the chicken and seasonings to a bowl, mixing until the chicken is fully coated.

STEP 2

Heat a skillet or cast-iron griddle over medium heat, add the oil, and cook the chicken for 5-7 minutes per side. Let it rest for 10 minutes before slicing.

STEP 3

To assemble the salad, start with a base of lettuce, then add the vegetables, sliced chicken, tortilla strips, and finish with a drizzle of chipotle ranch dressing. Enjoy!

Meal Prepping & Storage

When meal prepping this salad: Fully cook, cool and slice the chicken. Store in an airtight container. Make the southwest dressing and store in an airtight container. All of the other salad ingredients, except the avocado and tortilla strips, can be stored in an airtight container together.

Storing: Store in airtight containers in the refrigerator up to 5 days.

More Delicious Recipes

Chicken and Quinoa Salad

Black Bean and Avocado Salad

Simple Italian Salad

Chicken Caesar Salad Wrap

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Southwest Chicken Salad

Southwest Chicken Salad

This Southwest Chicken Salad has it all! Packed with juicy grilled chicken, black beans, corn, tomatoes, avocado and a zesty homemade Southwest dressing, it's perfect for lunch, dinner and meal prep.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 45 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 cup corn drained and rinsed
  • 1 cup black beans drained and rinsed
  • ¼ cup red onion diced
  • ½ cup bell pepper diced
  • 1 cup cherry tomatoes halved
  • 4-6 heads romaine lettuce chopped
  • 1 avocado sliced
  • as needed tortilla strips
  • as needed cheddar cheese shredded

Southwest Dressing: Chipotle Ranch

  • ½ cup mayo
  • ½ cup sour cream
  • 2 cloves garlic
  • 1 tablespoon ranch dressing seasoning mix
  • ¼-1/2 cup fresh cilantro
  • 4 teaspoons chipotle sauce or 1-2 chipotle peppers with 1-2 teaspoons of adobo sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 2 tablespoons milk more if the dressing needs to be thinned out
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
 

  • Add the chicken 2 teaspoons of olive oil and seasonings to a bowl, mixing until the chicken is fully coated.
  • Heat a skillet or cast-iron griddle over medium heat, add the oil, and cook the chicken for 5-7 minutes per side. Squeeze some fresh lime juice on the chicken if desired. Let it rest for 10 minutes before slicing.
  • To make the dressing, add all of the dressing ingredients to a blender and blend until smooth. Add more chipotle sauce if you want the dressing to be spicier. 
  • To assemble the salad, start with a base of lettuce, then add the vegetables, sliced chicken, tortilla strips, cheese, and finish with a drizzle of chipotle ranch dressing. Enjoy!
Tried this recipe?Let us know how it was!

Chicken and Quinoa Salad

by 2 Comments

This easy, meal-prep friendly Chicken and Quinoa Salad has become my go-to salad lately. I am loving the bright, fresh ingredients and simple preparation, it's perfect for busy weeknights or quick lunches. Plus, it's super easy to customize.

Key Ingredients

What's great about this salad is how easy it is to customize, you can easily swap out any ingredient for your favorites or whatever you have on hand.

  • Chicken - I like to marinate the chicken before cooking it in my cast iron griddle.
  • Quinoa - For the best flavor, this recipe calls for the quinoa to be cooked in chicken stock.
  • Tomatoes - Use your favorite tomatoes for this salad. I like to use cherry or grape tomatoes.
  • Cucumbers
  • Red Onions
  • Seasonings/Spices/Herbs - This recipe uses salt, pepper, Italian seasoning, garlic powder, red pepper flakes, and fresh parsley.
  • Fresh Lemon Juice - Used to make a bright, simple dressing to coat the salad.
  • Olive Oil - Used in both the marinade and in the dressing.
  • Apple Cider Vinegar - For the chicken marinade.

Customize Your Salad

Here are a few suggestions on how to customize your Chicken and Quinoa Salad:

  • Replace the chicken with rotisserie chicken, chickpeas, or just omit it.
  • Skip the marinating and cook the chicken immediately after seasoning it. It will still taste great.
  • Add in some peppers like chopped bell peppers or sliced pepperoncini.
  • Add chopped canned or jarred artichokes.
  • Use a creamy Italian dressing for extra flavor.

How To Make This Easy Quinoa Salad

STEP 1

Place the chicken breasts in a bowl or a zip-top bag with all the marinade ingredients. Mix thoroughly, then refrigerate for at least 2 hours.

STEP 2

Prepare the quinoa according to the package instructions, using chicken stock instead of water for extra flavor. Once cooked, set it aside to cool.

STEP 3

In a medium bowl, combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, fresh lemon juice, ½ teaspoon of salt, and black pepper to taste. Mix well, then stir this mixture into the cooled quinoa.

STEP 4

Cook the marinated chicken using your preferred method. Once cooked, let it rest for 5-10 minutes before cutting it into bite-sized pieces. Fold the chicken into the quinoa mixture. Enjoy!

Meal Prep Tip

Meal prepping this salad is quick and easy, making it perfect for lunches. Simply follow the recipe, then divide the salad into two portions. Cover and refrigerate for up to four days.

Whether you are meal prepping this Quinoa Salad or making it as a quick lunch, I hope you enjoy it!

-Sky🩷

More Delicious Recipes

Black Bean and Chickpea Salad

Curried Chicken Salad

Simple Italian Salad

Butternut Squash Quinoa Salad

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Chicken and Quinoa Salad

Chicken and Quinoa Salad

Say hello to my current favorite salad, Chicken and Quinoa Salad! It's packed with tender, marinated chicken, juicy tomatoes, crisp cucumbers and fluffy quinoa for a fresh and satisfying dish.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner, Lunch
Servings 2
Calories 738 kcal

Ingredients
  

  • 1 pound chicken breasts

Chicken Marinade

  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 pinch red pepper flakes
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar

Quinoa

  • ½ cup quinoa
  • 7 ounces chicken stock or water
  • ½ teaspoon salt

Remaining Salad Ingredients

  • 1 cup tomatoes chopped
  • 1 cup cucumbers chopped
  • ¼ cup red onions thinly sliced
  • ¼ cup fresh parsley chopped
  • 1 tablespoon olive oil
  • 1-2 teaspoons fresh lemon juice
  • ½ teaspoons 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
 

  • For the marinade: Place the chicken breasts in a bowl or a zip-top bag with all the marinade ingredients. Mix thoroughly, then refrigerate for at least 2 hours. 
  • For the Quinoa: Prepare the quinoa according to the package instructions, using chicken stock instead of water for extra flavor. Once cooked, set it aside to cool.
  • For the remaining salad ingredients: In a medium bowl, combine the chopped tomatoes, cucumbers, red onion, parsley, olive oil, fresh lemon juice, ½ teaspoon of salt, and black pepper to taste. Mix well, then stir this mixture into the cooled quinoa.
  • Cook the marinated chicken using your preferred method. Once cooked, let it rest for 5-10 minutes before cutting it into bite-sized pieces. Fold the chicken into the quinoa mixture. Enjoy!

Nutrition

Calories: 738kcalCarbohydrates: 39gProtein: 58gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 148mgSodium: 2745mgPotassium: 1555mgFiber: 5gSugar: 5gVitamin A: 1404IUVitamin C: 27mgCalcium: 79mgIron: 4mg
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Soft Oatmeal Raisin Cookies

by 2 Comments

If you are looking for a tried-and-true Oatmeal Raisin Cookies recipe, this is it! Soft Oatmeal Raisin Cookies are right up there at the top of my list of favorite cookies, next to these chocolate chip cookies. The warm cinnamon and soft and chewy texture of these oatmeal raisin cookies are so good.

For those who simply can't stand raisins, don't worry-you can still enjoy this cookie magic! Try this Oatmeal Cookie recipe instead. It skips the raisins and keeps all the comforting goodness.

What Makes These Oatmeal Raisin Cookies So Good

  • Perfect Texture: The chewy center and slightly crisp edges strike the perfect balance, making each bite irresistible.
  • Perfect Ratio: The ratio of oats to raisins is the best!
  • Tried-and-True Recipe: This soft oatmeal raisin cookies recipe is easy to follow, has been tested numerous times, and produces consistently delicious results every single time.
  • No Chill Time: From the mixing bowl straight to the oven with no chilling required.

Ingredients

  • Flour: Plain all-purpose flour is needed for this recipe.
  • Oats: For the best results, use old-fashioned rolled oats in this recipe.
  • Raisins: Use fresh raisins to ensure they are soft and plump.
  • Salt & Cinnamon
  • Baking Soda
  • Butter: Use unsalted butter that has been softened at room temperature.
  • Sugars: Both granulated sugar and brown sugar are used to create the best flavor and texture in these cookies.
  • Eggs
  • Vanilla Extract

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How To Make Soft Oatmeal Raisin Cookies

STEP 1

In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and raisins.  Set aside until needed.

STEP 2

In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar.  Cream until light and fluffy.  About 3 minutes.

STEP 3

Add the eggs in, one at a time, scraping down the bowl as needed.  Mix until fully combined.  Add in the vanilla and mix well.

STEP 4

Stir in the dry ingredients until fully combined. Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet, leaving about 2-inches between each cookie.  

STEP 5

Place in the oven and bake for 12 minutes.  Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.  Enjoy!

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Soft Oatmeal Raisin Cookies

Soft Oatmeal Raisin Cookies

Made with brown sugar, cinnamon, oats and raisins, these homemade Soft Oatmeal Raisin Cookies are the best.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Servings 27

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 ¼ cups raisins
  • ¾ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 7 ounces unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and raisins.  Set aside until needed.
  • In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar.  Cream until light and fluffy.  About 3 minutes.
  • Add the eggs in, one at a time, scraping down the bowl as needed.  Mix until fully combined.  Add in the vanilla and mix well.
  • Stir in the dry ingredients until fully combined. Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet, leaving about 2-inches between each cookie.  Gently press down on each cookie ball to slightly flatten them.
  • Place in the oven and bake for 12 minutes.  Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.  Enjoy!
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Loaded Potato Soup

by 13 Comments

It is the middle of soup season, and recipes like this hearty Loaded Potato Soup have been in constant rotation in my kitchen. There's something incredibly satisfying about a soup that combines creamy potatoes, savory bacon and cheddar cheese all in one pot.

What I love about this creamy potato soup recipe is that it is incredibly easy to make, taking just 45 minutes from start to finish. It's also perfect for meal prep, especially if you're like me and love making a big pot of soup to enjoy for lunches throughout the week.

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You might also like my Ham and Cheddar Potato Soup or my Sausage and Bean Soup!

Loaded Potato Soup Ingredients

  • Bacon: Stick with thick smoky slices of bacon for the best flavor.
  • Butter
  • Onions: Yellow or white onions can be used. Green onions are also used as a garnish.
  • Garlic
  • Flour: Plain all-purpose flour is needed to make the roux, which is what thickens the potato soup.
  • Chicken Stock: A good quality chicken stock will provide the best flavor to the soup.
  • Milk: Whole or 2% milk can be used in this recipe.
  • Potatoes: I prefer to use red potatoes, but russets and gold potatoes work well too.
  • Salt and Pepper
  • Cheese: Use a mild or sharp cheddar cheese for flavor.
  • Toppings: Sliced green onions are a must when serving loaded potato soup. Sour cream is a great topping too.

How To Make Easy Potato Soup Recipe (Stovetop)

This Loaded Potato Soup recipe features simple ingredients and comes together in just 45 minutes. Serve it alongside a warm, crusty bread to soak up every drop of its rich, comforting flavor!

STEP 1

In a large pot over medium heat, cook the bacon until it's crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.

STEP 2

Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds. Now whisk in the flour to make the roux. Once all of the flour has been incorporated whisk in the chicken stock and milk.

STEP 3

Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.

STEP 4

Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!

Variations

Swap the cheddar cheese with a sharp cheddar or pepperjack cheese.

Add ham for a delicious ham and potato soup.

Use leftover baked potatoes and reduce the cooking time.

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Loaded Potato Soup

Loaded Potato Soup

This creamy Loaded Potato Soup is ready in just 45 minutes. Packed with smoky bacon, cheddar cheese, and fresh green onions, it's the perfect comforting meal for any day.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Freezer Friendly, Lunch
Servings 4 Servings

Ingredients
  

  • 4 strips thick cut bacon diced
  • 2 tablespoons butter
  • 1 cup onions small diced
  • 3 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk
  • 1 ½ pounds red potatoes peeled and cut into ½-inch cubes
  • 1 ½ teaspoons salt
  • ½-1 teaspoon pepper
  • 1 cup cheddar cheese shredded
  • as needed green onions sliced
  • as needed sour 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 large pot over medium heat, cook the bacon until it's crispy. Remove and set aside, reserving 2 tablespoons of the bacon grease in the pot.
  • Add the butter and onions to the pot and sauté until tender. Stir in the garlic and cook for an additional 30 seconds.
  • Now whisk in the flour to make the roux. Once all of the flour has been incorporated, continue whisking for 30 seconds. Now whisk in the chicken stock and milk.
  • Add the potatoes, salt, and pepper to the soup. Bring it to a boil and cook for 10-15 minutes, or until the potatoes are tender, stirring frequently to prevent scorching.
  • Remove from the heat and stir in the cheese and half of the bacon. Garnish with reserved bacon, green onions and sour cream. Enjoy!
Tried this recipe?Let us know how it was!

Storage Tips

Store in an airtight container in the refrigerator up to 5 days. When reheating you may need to add a little milk or chicken stock.

Potato soup also freezes really well. Store in airtight freezer containers or freezer bags up to 3 months.

Black Bean and Chickpea Salad

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I love throwing together easy salads like this Black Bean and Chickpea Salad. It's full of fresh veggies and herbs, and the best part? It only takes 10 minutes to make. Perfect for busy weekdays or meal prepping when you don't have much time.

This salad has been one of my all-time favorites for years. I like to scoop it up with tortilla chips or serve it over some grilled chicken for a super satisfying, protein-packed meal.

Be sure to check out these salad recipes too, Everyday Salad, Broccoli Salad, Curried Chicken Salad.

Black Bean and Chickpea Salad INGREDIENTS

  • Chickpeas (Garbanzo Beans): 1 can rinsed and drained.
  • Black Beans: 1 can rinsed and drained.
  • Avocado.
  • Onion: Red, yellow, or white onions can be used.
  • Tomatoes: I like using cherry or grape tomatoes in this recipe. Use what you have on hand.
  • Cilantro: Fresh cilantro for flavor.
  • Lime: The lime is used to add fresh lime juice to the dish.
  • Seasonings/Spices: A combination of garlic powder, chipotle powder, cumin, salt, and pepper is used to season the salad.

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How To Make Easy Black Bean Salad

With just a few simple ingredients, this salad comes together in just 10 minutes!

STEP 1

Add the chickpeas, black beans, red onion, tomatoes, cilantro, lime juice and all of the seasonings to a bowl and mix well to combine.

STEP 2

Now stir in the avocado. Enjoy chilled or served at room temperature.

What to serve with black bean salad

  • Grilled Chicken or Fish: Add a protein boost for a hearty meal.
  • Tortilla Chips: Turn it into a chunky dip. My favorite way to enjoy this black bean and chickpea salad!
  • With Tacos: Add it as a side to your favorite tacos.

How to Meal Prep Black Bean and Chickpea salad

Combine all the ingredients, except the avocado, in a large bowl. Mix well, cover, and refrigerate until ready to serve. Just before eating, dice the avocado and gently fold it into the salad for the best flavor and texture.

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Black Bean and Chickpea Salad

Black Bean and Chickpea Salad

Quick and easy Black Bean and Chickpea Salad recipe. Packed with fresh veggies and herbs, it's perfect for busy weekdays or meal prepping.
No ratings yet
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, Side Dishes
Servings 4

Ingredients
  

  • 15 ounces chickpeas (canned) rinsed and drained
  • 15 onces black beans (canned) rinsed and drained
  • ¼ cup red onion small diced
  • ½ cup cherry tomatoes halved or quartered
  • 3 tablespoons cilantro minced
  • 1-2 limes juiced
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon salt
  • to taste pepper
  • to taste chipotle powder
  • 2 large avocados diced
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
 

  • Add the chickpeas, black beans, red onion, tomatoes, cilantro, lime juice and all of the seasonings to a bowl and mix well to combine.
  • Now stir in the avocado. Enjoy chilled or served at room temperature.
Tried this recipe?Let us know how it was!

Simple Italian Salad

by 1 Comment

This is my go-to salad when I am wanting something quick and flavorful. It is easy to put together and just as easy to customize. I often make it without the chicken and serve it alongside pasta dishes like lasagna or stuffed shells.

Don't skip the homemade Creamy Italian dressing in this recipe, it is the star of this recipe and ties everything together beautifully.

Simple ITALIAN SALAD INGREDIENTS

What makes this Simple Italian Salad so special is the combination of fresh, flavorful ingredients that come together beautifully:

  • Lettuce- Romaine or iceberg work wonderfully.
  • Tomatoes- I typically go for grape or cherry tomatoes, but any kind will work.
  • Olives- Choose green or black olives (or both!) for a briny, tangy bite.
  • Red Onions- Thinly sliced red onions bring a sharp fresh flavor.
  • Pepperoncini- These tangy, slightly spicy peppers add a nice touch.
  • Croutons- Crunchy croutons provide texture and soak up the creamy dressing.
  • Grilled Chicken Breast- Perfectly seasoned and grilled chicken turns this salad into a hearty meal. You can opt for pan searing or baking chicken.
  • Homemade Creamy Italian Dressing- This dressing pulls it all together.
  • Chicken- Boneless, skinless chicken breasts.

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How To Make Simple Italian Salad with Creamy Italian Dressing

Creating this Italian Salad is quick and easy, making it perfect for busy weeknights or meal prep.

STEP 1

Pat the chicken breasts dry and season on both sides. Grill, pan sear or bake until the internal temperature reaches 165°F. Remove from the pan and set on a cutting board to rest for 10 minutes, then cut into strips or dice. Set aside.

STEP 2

In a bowl or glass jar combine all of the Creamy Italian Dressing ingredients. Stir, or shake, well to combine.

STEP 3

Place all of the salad ingredients in a bowl, drizzle with the homemade Creamy Italian Dressing, toss and serve. Enjoy!

Why You'll Love this Recipe

  • It's versatile - perfect as a main dish or a side.
  • The homemade creamy Italian dressing is packed with flavor and comes together in minutes.
  • It's customizable - adjust the toppings to fit your taste or use what you have on hand.
  • It's quick and easy - perfect for busy weeknights or casual gatherings.

Variations

Swap the vinegar in the dressing for red wine vinegar or white vinegar.

Add chopped artichoke hearts or other vegetables like shredded carrots or chopped cucumbers.

Skip the chicken if you are serving this Italian Salad as a side salad.

Swap the chicken for chopped salami or turkey.

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Simple Italian Salad

Simple Italian Salad

This Simple Italian Salad is sure to impress. Whether you're meal-prepping for the week or entertaining guests, this salad's perfect combination of textures and flavors will leave everyone asking for seconds. Plus, with its simple ingredients and homemade dressing, you'll feel good knowing exactly what's on your plate.
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 45 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon italian seasoning
  • ½ teaspoon garlic powder
  • 4 cups lettuce
  • 1 cup tomatoes chopped
  • ½ cup olives (green or black) sliced
  • ¼ cup red onion thinly sliced
  • 2-3 pepperoncini sliced
  • as needed croutons

Creamy Italian Dressing

  • ⅓ cup olive oil
  • 1 tablespoon apple cider vinegar plus 1 teaspoon
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons mayo
  • 1 ½ teaspoons grated parmesan cheese plus more for garnishing the finished salads
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1-2 pinches red pepper flakes
  • to taste pepper
  • ¼ teaspoon honey or sugar
  • ½ teaspoon italian seasoning
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 small bowl combine the ½ teaspoon of salt, ¼ teaspoon of pepper, ½ teaspoon Italian seasoning and ½ teaspoon garlic powder. Stir well.
  • Pat the chicken breasts dry and season on both sides with the spice mixture. Grill, pan sear or bake until the internal temperature reaches 165°F. Remove from the pan and set on a cutting board to rest for 10 minutes, then cut into strips or dice. Set aside.
  • In a bowl or glass jar combine all of the Creamy Italian Dressing ingredients. Stir, or shake, well to combine.
  • Place all of the salad ingredients in a bowl, drizzle with the homemade Creamy Italian Dressing, toss and serve.  Garnish with additional grated parmesan cheese if desired. Enjoy!

Notes

This salad recipe can make two large salads or 4 smaller salads.
Tried this recipe?Let us know how it was!

16 Easy Christmas Appetizers

by Leave a Comment

The holiday season calls for delicious food that brings people together, and what better way to start your celebration than with easy, festive Christmas appetizers? From creamy dips and savory baked bites to crowd-pleasing charcuterie boards, this list has something for everyone.

Whether you're hosting a big family gathering or looking for quick snack ideas, these appetizers are perfect for spreading holiday cheer with minimal effort.

Table of contents

Tips for Serving Easy Holiday Appetizers

  • Plan ahead - Prepare as much as you can before guests arrive to make hosting stress-free.
  • Mix hot and cold appetizers - Combine dips, spreads, and baked bites to create variety for your guests.
  • Add garnishes - Fresh herbs, pomegranate seeds, or festive accents can make appetizers stand out.
  • Keep it simple - Choose recipes that come together quickly so you can enjoy the festivities too!

16 Easy Christmas Appetizers to Impress Your Guests

These 16 easy Christmas appetizers are perfect for creating a festive, stress-free spread that everyone will love. Pin this list or save it for later and let the holiday entertaining begin!

Dips & Spreads

Holiday dips are perfect for any party! Serve them with crackers, crostini, veggies, or fruit for easy, no-fuss snacking.

Photo Credit: SimplyScratchMade.com

This Easy Spinach Artichoke Dip is a must-try recipe that's quick to prepare, incredibly versatile, and guaranteed to be a crowd favorite. 

Click here for the recipe

Cranberry Jalapeno Dip
Sweet, tart cranberries and spicy jalapenos blend with a creamy, flavorful cream cheese base to create this festive holiday cranberry jalapeno dip.
Check out this recipe
Photo credit: HomemadeHooplah.com
16 Easy Christmas Appetizers
Cheesecake Fruit Dip Recipe
An easy show-stopper party platter. This four-ingredient cheesecake fruit dip is creamy and tangy like cheesecake and lightly sweetened with preserves.
Check out this recipe
Photo credit: TheDinnerBell.recipes
Cheesecake Fruit Dip Recipe
Grinch Dip Recipe
Need an easy Christmas dip? This no cook 6 ingredient Grinch dip is a fun and festive Christmas appetizer, dessert or snack thats comes together in less than 10 minutes.
Check out this recipe
Photo credit: BudgetDelicious.com
Easy Baked Brie With Raspberry Jam And Pistachios
This easy baked brie recipe uses 3 ingredients and is ready to enjoy in 15 minutes! This easy appetizer will have everyone coming back for more.
Check out this recipe
Photo credit: OurLoveLanguageisFood.com
Easy Baked Brie With Raspberry Jam And Pistachios

Savory Baked Bites

Warm, baked appetizers are always crowd-pleasers. These are perfect for holiday potlucks or cozy nights by the fire.

Photo Credit: SpendWithPennies.com

Cranberry Brie Bites- An easy 4-ingredient appetizer with creamy brie and tangy cranberry in a golden flaky crust.

Click here for the recipe

Ham and Cheese Pinwheels
Make this quick and easy Ham and Cheese Pinwheels recipe with just a handful of ingredients. Perfect for parties, holidays, or a tasty lunch.
Check out this recipe
Photo credit: SimplyScratchMade.com
Ham and Cheese Pinwheels
Easy Roast Beef Sliders Recipe
Ready for the oven in minutes; roast beef sliders are filled with thinly deli roast beef, cheese, and caramelized onions; baked to a golden brown on sweet Hawaiian rolls with a savory butter sauce.
Check out this recipe
Photo credit: TheFreshCooky.com
Easy Roast Beef Sliders Recipe
Sausage Rolls
These Sausage Rolls are super easy to make and are the perfect appetizer for any party. Made with just 4 ingredients and full of flavor.
Check out this recipe
Photo credit: SimplyScratchMade.com
Sausage Rolls

Elegant Crostini & Cheese Options

Add a sophisticated touch to your appetizer table with these crostini and cheese-centered bites.

Photo Credit: ACedarSpoon.com

Honey Goat Cheese Balls are a simple, festive appetizer. Soft goat cheese is formed into balls and rolled in a mixture of honey, apricot preserves and pecans. You can easily switch up the nuts and preserves to create different flavor combinations!

Click here for the recipe

How To Make Crostini
How to Make Crostini: With a few simple ingredients, you can make delicious, crispy crostini for any occasion. Follow this easy guide to get started!
Check out this recipe
Photo credit: SimplyScratchMade.com
How To Make Crostini
Brie and Fig Crostini
This Brie and Fig Crostini is super simple and absolutely delish. Sweet, salty, and crispy, it's the perfect party appetizer during the busy holiday season.
Check out this recipe
Photo credit: ChewOutLoud.com
Brie and Fig Crostini
Prosciutto-Wrapped Pear & Cheese Rolls
These prosciutto-wrapped pear and cheese rolls are an elegant and super easy to make appetizer, combining the sweetness of fresh pear, the creamy tang of goat cheese (gorgonzola or other blue cheese types are perfect choices as well), and the peppery bite of arugula.
Check out this recipe
Photo credit: ChefsPencil.com
Prosciutto-Wrapped Pear & Cheese Rolls

Show-stopping platters

These appetizers are perfect for feeding a crowd and will be the centerpiece of your holiday table.

Photo Credit: LittleSunnyKitchen.com

This easy to make Christmas Charcuterie Board is packed with cheese, olives, grapes, and meats, and shaped into a gorgeous and festive wreath shape.

Click here for the recipe

Charcuterie Christmas Tree
Create a festive Christmas tree charcuterie board with meats, cheeses, fruits, and olives. Perfect for holidays and easy to assemble!
Check out this recipe
Photo credit: RecipesFromAPantry.com
Charcuterie Christmas Tree
Cheesy Pull Apart Bread Wreath
A festive holiday appetizer that's bursting with warm cheesy goodness, this Cheesy Pull Apart Bread Wreath will be the hit of every holiday party!
Check out this recipe
Photo credit: TheSoccerMomBlog.com
16 Easy Christmas Appetizers

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Christmas Rice Krispie Treats

by Leave a Comment

Made with peanut butter and chocolate, these fun and festive Christmas Rice Krispie Treats Trees are the perfect holiday treat to spread some cheer!

When it comes to no-bake treats, Rice Krispie treats are always the most requested in our house. Transforming our favorite peanut butter Rice Krispie treats into a festive Christmas Rice Krispies Treats recipe was so much fun! This is an easy dessert that's perfect for letting the kids join in and help.

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These festive Christmas Rice Krispie Treats are super easy to customize! Grab a variety of sprinkle mixes and different colors of candy melts for a fun decorating session. Adding some Christmas light sprinkles would be a perfect finishing touch for these adorable Christmas tree treats.

Christmas Rice Krispie Treats Ingredients

This recipe starts with the classic Rice Krispie treat ingredients, then adds peanut butter for an extra layer of yumminess. A topping of chocolate and festive sprinkles takes these treats to the next level!

  • Butter - Plain unsalted butter for the best results.
  • Marshmallows - This recipe calls for mini marshmallows. Be sure to use fresh, soft ones, as older, stiff marshmallows won't melt properly-I've learned this the hard way!
  • Peanut Butter - Use creamy peanut butter for this recipe.
  • Rice Krispies Cereal
  • Chocolate Chips - The topping is made with semi-sweet chocolate chips. Milk or dark chocolate chips can be used instead.
  • Candy Melts - Use green candy melts for the trees.
  • Sprinkles

How To Make Easy Christmas Rice Krispie Treats

These Christmas treats are so easy to make. The hardest part is waiting to eat them!

STEP 1

Melt the butter in a large pot over low heat. Stir in the marshmallows, keep stirring until fully melted. Now stir in the peanut butter and continue stirring until smooth. Remove from heat.

STEP 2

Immediately add in all of the rice krispies cereal and stir until fully combined. Press evenly into a 9x13 baking dish. Allow to cool completely before making the chocolate topping.

STEP 3

In a small microwave-safe bowl, melt the chocolate. Stir in the peanut butter until smooth, then spread it evenly over the Rice Krispie treats. Chill in the refrigerator for 10 minutes, or until the chocolate is set. Once set, cut into 16 equal triangles. (Two of the end pieces won't be perfect triangles-consider those a tasty snack! 😄)

STEP 4

Melt the green candy melts according to the package instructions. Transfer to a piping bag and pipe a zigzag pattern, starting small at the top and getting wider as you move toward the bottom. Immediately add sprinkles. Be sure to work on one tree at a time, as the candy melts dry quickly. Enjoy!

STORING

These Christmas Rice Krispie Treats can be stored in an airtight container at room temperature for up to one week.

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Chocolate Peppermint Cookies

Cranberry Orange Bundt Cake

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📖 Recipe

Christmas Rice Krispie Treats

Christmas Rice Krispie Treats

Made with peanut butter and chocolate, these fun and festive Christmas Rice Krispie Treats Trees are the perfect holiday treat to spread some cheer!
No ratings yet
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Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Dessert
Servings 16

Ingredients
  

  • 3 tablespoons unsalted butter
  • 5 ½ cups mini marshmallows
  • ⅓ cup creamy peanut butter
  • 6 cups rice krispies cereal
  • as needed green candy melts
  • as needed Christmas sprinkles

Chocolate Peanut Butter Topping

  • 1 cup semi-sweet chocolate chips
  • ¼ cup creamy peanut butter
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Line a 9x13 baking dish with parchment paper. This will make the rice krispie treats easier to remove for cutting and decorating.
  • Melt the butter in a large pot over low heat. Stir in the marshmallows, keep stirring until fully melted. Now stir in the peanut butter and continue stirring until smooth. Remove from heat.
  • Immediately add in all of the rice krispies cereal and stir until fully combined. Press evenly into the prepared 9x13 baking dish. Allow to cool completely before making the chocolate topping.

Chocolate Peanut Butter Topping

  • In a small microwave-safe bowl, melt the chocolate. Stir in the peanut butter until smooth, then spread it evenly over the Rice Krispie treats. Chill in the refrigerator for 10 minutes, or until the chocolate is set.

Decorating

  • Using the parchment paper, lift the rice krispie treats out of the baking dish. Set on a cutting board and cut into 16 equal triangles. (Two of the end pieces won't be perfect triangles-consider those a tasty snack! 😄)
  • Melt the green candy melts according to the package instructions. Transfer to a piping bag and pipe a zigzag pattern, starting small at the top and getting wider as you move toward the bottom. Immediately add sprinkles. Be sure to work on one tree at a time, as the candy melts dry quickly. Enjoy!
Tried this recipe?Let us know how it was!

Cowboy Cookies Recipe

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What happens when you take a classic chewy chocolate chip cookie, add a hearty mix of pecans, rolled oats, and shredded coconut? You get the BEST Cowboy Cookies recipe! This quick and easy recipe (no chilling required) comes together in just 45 minutes. Let me show you how it's done!

Over the years of baking and learning new techniques, I've always found myself gravitating back to cookies. It took me a while to realize just how much I LOVE baking them. This Cowboy Cookies recipe is actually one of the first I made when I started experimenting with cookie add-ins.

Do you remember when Pinterest first came onto the scene? Discovering new recipes was such a thrill (and honestly, it still is!). I stumbled upon a Cowboy Cookies recipe, and it sparked my obsession with creating cookies packed with as many delicious add-ins as I could dream up. To this day, this combination remains one of my all-time favorites.

INGREDIENTS & Substitutions

  • Flour - Use plain all-purpose flour for these cookies.
  • Leaveners - Both baking powder and baking soda help the cookies rise and spread.
  • Salt - Balances the sweetness.
  • Dry Milk Powder - My secret ingredient! Milk powder enhances flavor and adds a chewy texture.
  • Sugars - A mix of brown sugar and granulated sugar creates the perfect chewy yet slightly crisp cookie. Light or dark brown sugar, your choice.
  • Butter - Works best with unsalted butter. If using salted butter, omit the extra salt.
  • Eggs - Use 2 eggs at room temperature for the best texture.
  • Vanilla Extract - Always go for pure vanilla extract for the best flavor.
  • Add-ins - To achieve that classic cowboy cookie texture and flavor, use a mix of semi-sweet chocolate chips, chopped pecans, rolled oats, and shredded coconut (sweetened or unsweetened, your choice).

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How To Make This Cowboy Cookies Recipe

The most important step in making this cowboy cookie recipe is properly creaming the butter and sugars. This process usually takes 5-6 minutes and results in a mixture that's fluffy and lighter in color.

STEP 1

In a large bowl whisk together the flour, baking powder, baking soda, milk powder and salt. Set aside.

STEP 2

In a mixer add the butter and both sugars.  Cream until the butter is lighter in color and fluffy.  Next add in the eggs and vanilla extract.  Mix until fully incorporated.

STEP 3

Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips, oats, pecans and shredded coconut.

STEP 4

Use a 1-ounce cookie scoop or two heaping tablespoons to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press each cookie to slightly flatten, and, if desired, top with extra pecans and chocolate chips.

STEP 5

Bake for 13 minutes for perfectly baked cookies. For a more done center, bake an additional 1-2 minutes. Personally, 13 minutes is the sweet spot! Enjoy!

Storing/Freezing

Store cowboy cookies in an airtight container at room temperature up to 1 week.

To Freeze Cookie Dough:

Scoop onto a parchment lined baking sheet and place in the freeze. Once frozen, transfer the cookie dough to a freezer bag or airtight container and freeze up to 3 months.

When ready to bake, thaw overnight in the refrigerator then bake according to the instructions.

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Cowboy Cookies Recipe

Cowboy Cookies Recipe

What happens when you take a classic chewy chocolate chip cookie, add a hearty mix of pecans, rolled oats, and shredded coconut? You get the BEST Cowboy Cookies recipe! This quick and easy recipe (no chilling required) comes together in just 45 minutes. Let me show you how it's done!
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Course Dessert
Servings 30

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons dry milk powder
  • ¾ cup old fashioned rolled oats
  • ½ cup shredded coconut unsweetened or sweetened
  • 1 cup pecans roughly chopped
  • 2 cups semi-sweet chocolate chips
  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • ⅔ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl whisk together the flour, baking powder, baking soda, milk powder and salt. Set aside.
  • In a mixer add the butter and both sugars.  Cream until the butter is lighter in color and fluffy.  Next add in the eggs and vanilla extract.  Mix until fully incorporated.
  • Slowly add the flour mixture to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips, oats, pecans and shredded coconut.
  • Use a 1-ounce cookie scoop or two heaping tablespoons to drop the cookie dough onto the prepared baking sheet. Space the cookies about 3 inches apart. Gently press each cookie to slightly flatten, and, if desired, top with extra pecans and chocolate chips.
  • Bake for 13 minutes for perfectly baked cookies. For a more done center, bake an additional 1-2 minutes. Personally, 13 minutes is the sweet spot! Enjoy!
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Chocolate Snowball Cookies

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Chocolate Snowball Cookies with Hazelnuts are a delightful treat that perfectly combines the richness of chocolate with the nutty crunch of hazelnuts. Their melt-in-your-mouth texture, festive appearance, and irresistible flavor make them a must-have during the holiday season.

I am a huge fan of shortbread cookies, there is something about their crumbly texture and buttery flavor that is so good. These Chocolate Snowball Cookies with hazelnuts checks all the boxes and gets extra points for being chocolate. Add these cookies to your Christmas cookie tray this year, they are sure to be a hit!

I found this recipe in a Food Network magazine a few years ago and it has been my go-to for chocolate snowball cookies since. The original recipe calls for blanched hazelnuts, which means the skins have been removed, but I use hazelnuts with the skin still on and they work fine.

If you are looking for more cookie recipes, be sure to check out these Pecan Snowballs, Chocolate Peppermint Cookies and these Snickerdoodle Cookies.

Ingredients

  • Hazelnuts - Whole raw hazelnuts, blanched or not.
  • Flour - This recipe uses plain all-purpose flour.
  • Cocoa Powder
  • Salt
  • Butter - Use unsalted butter for the best results.
  • Powdered Sugar - Used in both the cookie dough and for rolling the cookies after baking.
  • Vanilla Extract
  • Chocolate Chips - This recipe calls for chopped semi-sweet chocolate chips, but milk or dark chocolate can also be used.

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How To Make Chocolate Snowball Cookies with Hazelnuts

Chocolate lovers rejoice! The deep, rich flavor of the cocoa in these snowball cookies pairs beautifully with the nutty sweetness of hazelnuts. The toasted hazelnuts lend a satisfying texture that contrasts beautifully with the soft, crumbly texture of the cookies, creating an irresistible combination.

STEP 1

First toast and cool the hazelnuts. Once the hazelnuts have completely cooled set aside ¼ cup of the hazelnuts and add the rest to the bowl of a food processor. Process the hazelnuts until they are finely ground. Set aside.

STEP 2

Roughly chop the reserved ¼ cup of toasted hazelnuts. Set aside.

STEP 3

In a separate bowl combine the flour, cocoa powder, salt and finely ground hazelnuts. Stir until well combined.

STEP 4

In a mixing bowl, cream the butter until light and fluffy. Add in ½ cup of the powdered sugar and the vanilla extract. Mix until fully incorporated.

STEP 5

Add the flour mixture to the butter mix and mix until well combined. Stir in the chopped hazelnuts and chopped chocolate chips. Place the bowl in the refrigerator to chill for 30 minutes.

STEP 6

Using a .5-ounce cookie scoop or heaping tablespoon, scoop the cookie dough onto the prepared baking sheet. Bake for 18 minutes. Cool completely then roll each cookie in the remaining powdered sugar. Dust with cocoa powder if desired. Enjoy!

Storing/Freezing

Store in an airtight container at room temperature up to one week.

To Freeze Unbaked Cookie Dough

After scooping the cookie dough onto the baking sheet, place it in the freezer for a few hours. Once the cookie dough is frozen transfer it to freezer bags or containers. Freeze up to 3 months.

When you are ready to bake the cookies thaw them overnight in the refrigerator. Once thawed, continue with the recipe directions.

Gifting

One of the best things about baking cookies during the holiday season is sharing them with loved ones. Chocolate Snowball Cookies with Hazelnuts are a perfect gift idea. You can package them in festive boxes or jars, creating a thoughtful homemade gift that's sure to delight friends, family, or coworkers.

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Chocolate Snowball Cookies

Chocolate Snowball Cookies

Chocolate Snowball Cookies with Hazelnuts are a delightful treat that perfectly combines the richness of chocolate with the nutty crunch of hazelnuts. Their melt-in-your-mouth texture, festive appearance, and irresistible flavor make them a must-have during the holiday season.
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Prep Time 40 minutes
Cook Time 18 minutes
Rest Time 30 minutes
Total Time 1 hour 28 minutes
Course Dessert
Servings 32

Ingredients
  

  • ¾ cup whole hazelnuts
  • 1 ¾ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup semi-sweet chocolate chips roughly 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 and line a baking sheet with parchment paper. Spread the hazelnuts out in an even layer on the baking sheet and bake for 10 minutes. Remove from the pan and cool completely.
  • Once the hazelnuts have completely cooled set aside ¼ cup of the hazelnuts and add the rest to the bowl of a food processor. Process the hazelnuts until they are finely ground. Set aside.
  • Roughly chop the reserved ¼ cup of toasted hazelnuts. Set aside.
  • In a separate bowl combine the flour, cocoa powder, salt and finely ground hazelnuts. Stir until well combined.
  • In a mixing bowl, cream the butter until light and fluffy. Add in ½ cup of the powdered sugar and the vanilla extract. Mix until fully incorporated.
  • Add the flour mixture to the butter mix and mix until well combined. Stir in the chopped hazelnuts and chopped chocolate chips. Place the bowl in the refrigerator to chill for 30 minutes.
  • Using a .5-ounce cookie scoop or heaping tablespoon, scoop the cookie dough onto the prepared baking sheet. Bake for 18 minutes. Cool completely then roll each cookie in the remaining powdered sugar. Dust with cocoa powder if desired. Enjoy!
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Chocolate Peppermint Cookies

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These Chocolate Peppermint Cookies are a festive favorite that combines rich chocolate flavor with refreshing peppermint crunch. Made with a delicious chocolate cookie base and Andes Peppermint Crunch Baking Chips, these cookies are a must-have for your Christmas cookie tray.

These double Chocolate Peppermint Cookies are a holiday staple that always lands at the top of my "must-make" list each Christmas. They feature my favorite chocolate cookie recipe, enhanced with the delicious flavor of Andes Peppermint Crunch Baking Chips. The result is a truly delightful combination!

If you're a fan of peppermint, these cookies are sure to become your new favorite treat. If you are looking for more Christmas cookies to round out your cookie tray this year, be sure to check out these Chai Spiced Oatmeal Cookies and this Snickerdoodle cookie recipe.

I love making cookies, and these cookies are one of my favorites to make this time of the year. I hope you like them as much as I do!

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. It helps 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 Andes Peppermint Crunch Baking Chips and White Chocolate Chips.

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How To Make Chocolate Peppermint Cookies

These easy cookies come out perfectly soft and chewing and brimming with delicious chocolate and peppermint flavor. This is the Christmas cookie recipe you didn't know you needed!

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. Fold in the peppermint chips and chocolate chips.

STEP 3

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

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 For Making Chocolate Peppermint Cookies

Melt the butter on low to prevent getting it from getting too hot. I find it best to melt the butter first and let the cool while I measure out the remaining ingredients.

Don't skip the chilling. Since this recipe uses melted butter, the cookie dough needs to be chilled before baking. If baked before chilling, the cookies will spread too much. Which is okay if thin and crispy cookies are your thing.

Don't use crushed candy canes in this recipe. Trust me, the Andes Peppermint Crunch Baking Chips are the way to go. If you cannot find them (they are popular) use the candies and chop them up. I've successfully used them in this recipe.

Decorate the tops of the unbaked cookies with additional peppermint and white chocolate chips for that bakery-style look.

Storing/Freezing

Store in an airtight container at room temperature up to 1 week.

To Freeze Cookie Dough:

Scoop onto parchment lined baking sheet and freeze. Once frozen transfer to a freezer bag or container. Store up to 3 months.

When ready to bake, thaw the cookie dough overnight in the refrigerator. Bake according to the directions.

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Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies are a festive favorite that combines rich chocolate flavor with refreshing peppermint crunch. Made with a delicious chocolate cookie base and Andes Peppermint Crunch Baking Chips, these cookies are a must-have for your Christmas cookie tray.
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Prep Time 15 minutes
Cook Time 13 minutes
Rest Time 1 hour
Total Time 1 hour 28 minutes
Course Dessert

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
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 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 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. Fold in the peppermint chips and chocolate chips.
  • Slowly add the dry ingredients into the mixer bowl with the wet ingredients. Mixing just until fully combined.
  • Scoop the dough onto the prepared baking sheet and refrigerate it for 1 hour.
  • 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!
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The Best Snickerdoodle Recipe

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If you're looking for a reliable, easy recipe to make your own batch of snickerdoodles at home, this is the one! The dough comes together quickly, and the result is a soft, chewy cookie with a perfectly crisp exterior from the cinnamon-sugar coating.

This truly is the BEST Snickerdoodle recipe! Every time I make these cookies, I get rave reviews from everyone. The flavor is the classic, beloved snickerdoodle taste, but what really sets these cookies apart is their amazing texture!

What I love most about this homemade snickerdoodle recipe is that it uses simple pantry staples I always have on hand. There's no need for complicated ingredients or special tools-just basic kitchen essentials to make a batch of cookies that everyone knows and loves.

Key Ingredients

  • Butter - This recipe uses unsalted butter that has been softened at room temperature.
  • Sugars - Both granulated sugar and light brown sugar are needed for these snickerdoodle cookies.
  • Cream of Tartar - A must for making snickerdoodles. Cream of tartar is what gives these cookies their unique flavor.
  • Cinnamon

How To Make the Best Snickerdoodle Cookies

These snickerdoodle cookies are so easy to make. They are also freezer friendly and perfect for holiday cookie trays.

STEP 1

Cream together the butter and sugars until light and fluffy. Then add in the eggs and vanilla extract and continue creaming until they are fully incorporated.

STEP 2

In a separate bowl whisk together the flour, baking soda, cream of tartar and cinnamon. Then stir it into the butter mixture.

STEP 3

Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat it in the cinnamon-sugar mixture. Arrange the balls on a prepared baking sheet, spacing them 2 inches apart. Bake for 12-13 minutes. Enjoy!

Storage Tips

Store your homemade snickerdoodles in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze them. Simply place the cookies in a freezer-safe container and layer them with parchment paper to prevent them from sticking together.

Freezing: You can also freeze the unbaked cookie dough. Simply place the scooped cookie dough onto a parchment lined baking sheet making sure they aren't touching. Put the sheet in the freezer for about 1-2 hours or until the dough balls are firm. Then transfer them to a storage bag or container and store in the freezer.

When you're ready to bake the cookies, thaw them overnight in the refrigerator. Mix the sugar and cinnamon together and roll each ball in the mixture. Bake at 350°F for 12-13 minutes, or until the cookies are lightly browned around the edges.

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The Best Snickerdoodle Recipe

The Best Snickerdoodle Recipe

If you're looking for a reliable, easy recipe to make your own batch of snickerdoodles at home, this is the one! The dough comes together quickly, and the result is a soft, chewy cookie with a perfectly crisp exterior from the cinnamon-sugar coating.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Dessert
Servings 26

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 ⅓ cups granulated sugar
  • ⅓ cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon cinnamon

Coating

  • ⅓ cup granulated sugar
  • 1 ½ teaspoons cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl cream together the butter, 1 ⅓ cups of granulated sugar and the brown sugar until light and fluffy. Add the eggs and vanilla extract and mix until well combined.
  • In a separate bowl whisk together the flour, baking soda, cream of tartar and 1 teaspoon of the cinnamon. Then stir it into the butter mixture.
  • In a small bowl mix together the remaining ⅓ of granulated sugar and the remaining 1 ½ teaspoons of cinnamon.
  • Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat it in the cinnamon-sugar mixture. Arrange the balls on a prepared baking sheet, spacing them 2 inches apart. Bake for 12-13 minutes. Enjoy!
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Thanksgiving Turkey Recipe

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With just a few simple steps, you can make the best Thanksgiving Turkey recipe that's packed with flavor, tender, and golden brown on the outside. Whether you're hosting for the first time or just want to impress your guests, these straightforward techniques will make your turkey the highlight of your holiday meal.

Thanksgiving is one of my favorite times of the year, and let's be real-the turkey is the star of the show. But I know from experience that preparing the perfect roasted turkey can feel intimidating. You want it juicy, flavorful, and with that perfect, crispy skin everyone craves. That's why I'm sharing my easy Thanksgiving turkey recipe with you.

With just a few simple steps, you can roast a turkey that's packed with flavor, tender, and golden brown on the outside. Whether you're hosting for the first time or just want to impress your guests, these straightforward techniques will make your turkey the highlight of your holiday meal.

Ingredients

  • Turkey - This recipe is for a 12-15 pound turkey. If your turkey is smaller or larger, you will need to adjust the seasonings and cooking time accordingly.
  • Seasonings/Spices/Herbs - This recipe uses salt, pepper, fresh thyme, fresh rosemary, and fresh sage.
  • Butter - Softened butter is needed to rub on the turkey just before roasting.
  • Fruit - Both lemon and orange are used for additional flavor.
  • Water - Water is poured into the bottom of the roasting pan to prevent the drippings from burning. Don't worry, you can still use it to make a delicious gravy.

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How To Make Thanksgiving Turkey Recipe

While it takes a few days to create the perfect roasted Turkey, each of the steps that you need to take are easy and straightforward. These steps will elevate your turkey to a whole new level. Let's break them down!

THAW THE TURKEY

Probably the most important step: Thaw your Turkey in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. For example, a 12-pound turkey will need about 3 days to fully thaw. I always pull my turkey out of the freezer 1 day earlier to make sure I can dry brine it.

DRY BRINE THE TURKEY

Dry brine your turkey! Sure, you can skip this extra step but trust me it is well worth it! 2-3 days before the turkey will be roasted cover it in the dry-brine mixture.

To dry-brine your turkey:

  • Pat the turkey dry with paper towels and place it over a sheet pan or rack over a pan to catch any liquid.
  • Generously rub kosher salt, pepper and fresh (or dried) herbs all over the turkey-making sure to separate the skin from the meat and rub the mixture under the skin.
  • Tuck the wings back and place it in the refrigerator, uncovered, for 2-3 days.

ROAST THE TURKEY

Time to roast the turkey: Remove the turkey from the refrigerator 1 hour before you plan on roasting it. This allows the turkey to come up to room temperature which will ensure it cooks more evenly.

  • Preheat an oven to 450°F. Mix together the softened butter, the zest of 1 lemon and more fresh herbs if desired. Rub the butter mixture all over the turkey. Since the turkey was dry brined, you will not be able rub the mixture under the skin without tearing it.
  • Place the orange and lemon halves inside the turkey, along with additional fresh herbs. Pour 2 cups of water into the roasting pan and place the pan in the preheated oven. Turn the temperature down to 350°F and cook for 13 minutes per pound. Shield the breasts with foil if they begin to brown too much.
  • The turkey is ready when the internal temperature reaches 165°F. Rest for 30 minutes before carving it. Enjoy!

If you opted out of dry brining your turkey, add salt and pepper into the butter mixture and rub it all over the turkey. Be sure to gently separate the skin from the meat and spread the mixture underneath, directly on top of the meat.

How Long To Cook a turkey

An unstuffed turkey will take approximately 13 minutes per pound to cook. For example, a 12-15 pound turkey should take 2 ½ to 4 hours to cook.

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Thanksgiving Turkey Recipe

Thanksgiving Turkey Recipe

With just a few simple steps, you can roast a turkey that's packed with flavor, tender, and golden brown on the outside. Whether you're hosting for the first time or just want to impress your guests, these straightforward techniques will make your turkey the highlight of your holiday meal.
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Prep Time 3 days
Cook Time 4 hours
Rest Time 30 minutes
Total Time 3 days 4 hours 30 minutes
Course Dinner
Servings 10

Ingredients
  

  • 1 12-15 pound turkey
  • 3 tablespoons kosher salt
  • ¾ teaspoon pepper
  • 1 ½ teaspoons fresh thyme minced
  • 1 ½ teaspoons fresh rosemary minced
  • 4 ounces unsalted butter softened
  • 1 lemon zested and cut in half
  • 1 orange cut in half
  • as needed fresh sage
  • 2 cups 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
 

  • Two to three days before roasting, remove the turkey from its packaging, pat it dry with paper towels, and place it on a rack over a sheet pan.
  • Combine the salt, pepper, and minced herbs. Carefully loosen the skin from the meat and rub the mixture thoroughly over the turkey, ensuring to get beneath the skin too.
  • Tuck the wings back and place the uncovered turkey in the refrigerator.
  • Remove the turkey 1 hour before you plan to roast it.  Transfer it to a roasting pan with a rack. Mix together the softened butter and zest of 1 lemon.  Rub the butter mixture all over the turkey. Place the fresh sage, lemon, and orange halves inside the turkey, along with additional herbs if desired. Preheat an oven to 450°F.
  • Pour 2 cups of water in the roasting pan. Place the turkey in the oven and immediately reduce the oven temperature to 350°F.  Roast for 13 minutes per pound.
  • Temp the turkey in the breasts, leg and thigh areas.  Each should read 165°F when the turkey is done.  Rest for 30 minutes before carving.  Enjoy!
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Homemade Cinnamon Rolls

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The BEST Homemade Cinnamon Rolls recipe! These cinnamon rolls are big, fluffy and absolutely delicious!

There's nothing quite like fresh (still warm) homemade cinnamon roll straight from the oven. This is my go-to recipe, and it's absolutely PERFECT! I'm here to walk you through each step of making these soft, fluffy, and irresistibly gooey cinnamon rolls. Get ready to indulge in a comforting treat that will quickly become a favorite in your home!

These cinnamon rolls are incredibly easy to make and always hit the spot! I love this recipe so much that I've used it as the base for my apple pie cinnamon rolls, chocolate cinnamon rolls, and strawberry cheesecake cinnamon rolls. The dough is perfect for all your sweet roll creations!

Ingredients

Homemade cinnamon rolls require just a few key ingredients, most of which you probably already have in your pantry. Here's what you'll need:

  • Flour - This recipe uses both all-purpose flour and bread flour for the fluffiest cinnamon roll dough. To prevent overpacking the measuring cup, fluff the flour, gently scoop it, and then level it off. If you don't have bread flour, you can use just all-purpose flour-I've successfully made this recipe with only all-purpose flour.
  • Sugars - A combination of granulated sugar, brown sugar, and powdered sugar is needed.
  • Yeast - Active dry or instant yeast can be used.
  • Milk - Whole or 2% milk helps create soft, pillowy dough. I've had success using both.
  • Vanilla Extract
  • Salt
  • Water
  • Butter - Unsalted butter is needed for both the dough and the filling. It's important that the butter is at room temperature so it can be properly incorporated into the dough while kneading.
  • Egg
  • Cinnamon
  • Heavy Cream - Needed to make the icing.

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How To Make The Best Homemade Cinnamon Rolls

This cinnamon roll recipe can be made in a stand mixer or by hand, ideal for homemade cinnamon rolls.

STEP 1

Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.

STEP 2

Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.

STEP 3

Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.

STEP 4

On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the cinnamon sugar butter over the dough. 

STEP 5

Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish.  Cover and let proof for 30 minutes or until puffy. Once ready, bake for 30 minutes.

How To Make Homemade Cinnamon Roll Icing

Making homemade cinnamon roll icing is super easy to customize to your liking.

Start by whisking together the powdered sugar, heavy cream and vanilla extract until fully combined.

Then spread the icing over the cinnamon rolls after they have been out of the oven for 5 minutes. This technique allows the icing to seep into the rolls, adding moisture. It also creates a thin layer of icing crust similar to that found in bakery or donut shop cinnamon rolls.

Alternatively, you may choose to spread the icing over the cinnamon rolls once they have cooled to just warm. This method allows some of the icing to seep into the rolls while maintaining a generous layer of icing on top.

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How to Store

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📖 Recipe

Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

The BEST Homemade Cinnamon Rolls recipe! These cinnamon rolls are big, fluffy and absolutely delicious!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 50 minutes
Course Breakfast
Servings 12

Ingredients
  

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups milk warm
  • ½ teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 large egg
  • 6 tablespoons unsalted butter softened

Cinnamon Sugar Butter

  • 5 tablespoons unsalted butter softened
  • ⅔ cup brown sugar
  • 2 tablespoons cinnamon

Homemade Cinnamon Roll Icing

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

Instructions
 

Cinnamon Roll Dough

  • Combine the yeast, warm milk, vanilla extract and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt and egg. Mix well.
  • Begin gradually adding in the remaining flour, adding one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time.
  • Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
  • While the dough is proofing make the cinnamon sugar butter.  Mix together the softened butter, brown sugar and cinnamon. Set aside.
  • Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven to 350°F.
  • On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough. Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
  • Allow to rest for 5 minutes before icing.
  • In a small bowl whisk together the powdered sugar, heavy cream and vanilla extract until fully combined. Spread over the cinnamon rolls.  Enjoy!
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