Blog - Simply Scratch Made

Ham and Cheese Pinwheels

October 12, 2023 by Sky Pilgreen 2 Comments

This delicious Ham and Cheese Pinwheels recipe is so easy to make. With just a handful of ingredients, this delicious appetizer can be made in no time. All you need is puffy pastry, deli ham, cheese and a simple seasoned butter.

I like simple appetizers, especially when I am preparing a big meal like Thanksgiving or Christmas dinner. The simpler the appetizers are, the more time I have to focus on the main dishes. That's where this Ham and Cheese Pinwheels recipe comes in.

Not only are they delicious but they come together in just 35 minutes and are always a crowd pleaser. I mean, who doesn't like puffy pastry with its buttery flakiness?

They aren't just a tasty appetizer; they are great served as a quick lunch at home or packed lunch for your kiddos. My kiddos love when I packed these pinwheels in their lunchboxes.

Key Ingredients & Substitutions

Puff Pastry - This buttery, flaky pastry forms the base of the recipe. You can substitute it with crescent roll dough (the sheets) for a softer texture.
Deli Ham - Black Forest ham adds a smoky, savory flavor, but you can swap it out for turkey, roast beef, or even salami for a different twist.
Cheese - Colby Jack or Cheddar provide a rich, melty layer, but you can use provolone, Swiss, or even pepper jack for a spicier kick.
Everything Bagel Seasoning - Adds a crunchy, flavorful topping. If you don't have it, a mix of sesame seeds, poppy seeds, dried garlic, onion flakes, and salt will work.

How To make Ham and Cheese Pinwheels with Puff Pastry

You can find the full recipe is in the recipe card below.

STEP 1

Roll out the puff pastry and place the cheese on top of it in a single layer.

STEP 2

Place the ham in one layer on top of the cheese.

STEP 3

Roll up the puff pastry starting with the long end and cut into 17 equal pieces.

STEP 4

Place on baking sheet and bake for 15 minutes. Remove the baking sheet from the oven, then brush with seasoned butter and bake for another 8-10 minutes or until golden brown. Enjoy!

Puff Pastry needs to be kept cold to keep its flaky texture. Be sure to pull the dough out of the fridge right before you want to assemble it.

Can Ham and Cheese Pinwheels be made the night before?

Yes, this ham and cheese pinwheels with puff pastry recipe can be made the night before. Making them in advance is a great way to cut down on time if you are preparing for a party.

If you choose to make them in advance, I recommend prepping them, refrigerating them and then bake them the following day.

Variations

Turkey and provolone cheese make great pinwheels.

My family loves to make pizza pinwheels made with pepperonis, mozzarella cheese and marinara for dipping. This one we like to brush with an Italian Herb and Cheese butter.

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📖 Recipe

Ham and Cheese Pinwheels

These delicious Ham and Cheese Pinwheels are so easy to make. With just a handful of ingredients, this delicious appetizer is ready in just 35 minutes. All you need is puffy pastry, deli ham, cheese and a simple seasoned butter.

5 from 2 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Servings

Ingredients

1 sheet of puff pastry
6 slices deli ham like black forest
8 slices cheese like colby jack
2 tablespoons unsalted butter melted
1 teaspoon Worcestershire sauce
As Needed everything bagel seasoning
As Needed fresh parsley, minced optional
As Needed flour for dusting work surface

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

Mix together the melted butter and Worcestershire sauce. Set aside.
Preheat an oven to 425°F and line a baking sheet with parchment paper. Do not start assembling the pinwheels until the oven has preheated. Keep the puff pastry in the refrigerator until time to assemble.
Lightly dust your work surface with flour. Lay out the puff pastry and arrange the ham in a single layer. Now arrange the cheese in a single layer over the top of the ham.
Roll lengthwise and cut into equal slices, about 17. Place on the prepared baking sheet and bake for 15 minutes.
Remove from the oven, brush with the seasoned butter. Sprinkle each pinwheel with Everything Bagel Seasoning and bake for another 8-10 minutes or until golden brown. Garnish with fresh parsley if desired. Enjoy!

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Jalapeño Popper Dip

October 9, 2023 by Sky Pilgreen

The BEST Jalapeño Popper Dip recipe! This easy to make dip is make ahead friendly and absolutely delicious. Serve this super cheesy appetizer at your next gameday or Holiday party.

Turning a classic appetizer like Jalapeño Poppers into a creamy dip is such a great way to bring something new and exciting to the table. I love Jalapeño Poppers, they are the one appetizer that I can eat my weight in. Maybe it's the Texan in me, but anything with jalapeños and bacon is a winner in my book.

This dip is the perfect combination of creamy, melted cheese, roasted jalapeños and crispy bacon. Trust me, it is DELICIOUS!

I love making appetizers for parties. A family favorite, that we almost always have at any party is Sausage Balls. But we really love our dips, like this delicious Tex-Mex Dip or this Homemade Bean Dip. You can never go wrong with homemade dips.

How To Make Jalapeño Popper Dip

It takes far less time to make Jalapeño Popper Dip than it does to make Jalapeño Poppers. This recipe is so easy to make you are going to be wishing you had made it sooner.

The full recipe is in the recipe card below.

Roast the Jalapeños first to get the best flavor. You can opt to use uncooked jalapeños, but I highly recommend roasting them first.

Preheat an oven to 425 °F. Place the jalapeños on a baking sheet and lightly coat with oil. Roast for 20 minutes. Allow to cool, then dice.
In a mixing bowl, mix the cream cheese until smooth. Add in the sour cream and mayo. Mix until fully combined.
Stir in the remaining (reserving some of the cheese and bacon for the top) ingredients and mix well.
Add the dip to a small baking dish, I used an 6" round baking dish. Top with remaining cheese and bake for 15-20 minutes, or until bubbly.
Garnish with reserved bacon. Enjoy!

To Make in Advance

This recipe is super easy to make in advance. You can make this dish up to 3 days in advance if needed. Simply follow the recipe until it needs to be baked. Instead of baking, cover and refrigerate until you are ready to continue the recipe. I recommend setting the dip out 20-30 minutes before baking. Top with freshly cooked bacon and enjoy!

Frequently Asked Questions

Do you serve Jalapeño Popper Dip hot or cold?

This Jalapeño Popper dip is baked, so serving it while it is hot/warm is best. It is still fine after it has cooled to room temperature after baking. If it lasts that long!

What do you serve with Jalapeño Popper Dip?

This delicious dip goes well with crackers, crostini and chips. I usually serve it with Ritz Crackers. Little toasted bread pieces (Crostini) are great with creamy dips. It is also really good when served with Tortilla chips and Fritos.

Do you use canned or fresh jalapeños in Jalapeño Popper Dip?

Fresh is best! I love the flavor of freshly roasted Jalapeños in this dip. If you choose, you can skip roasting them and just adding them in fresh. Canned (diced) jalapeños can also be used. For the best flavor, I highly recommend roasting the jalapeños first.

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Tried This Recipe?

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

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Jalapeño Popper Dip

The BEST Jalapeño Popper Dip recipe! This easy to make dip is make ahead friendly and absolutely delicious. Serve this super cheesy appetizer at your next gameday or Holiday party.

No ratings yet

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Servings

Ingredients

4-6 large jalapeños
8 ounces cream cheese softened
⅓ cup sour cream
⅓ cup mayo
1 ½ cups cheddar cheese shredded
1 teaspoon garlic powder
½ teaspoon worchestershire sauce
6 slices bacon cooked and chopped

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat an oven to 425 °F. Place the jalapeños on a baking sheet and lightly coat with oil. Roast for 20 minutes. Allow to cool, then dice.
In a mixing bowl, mix the cream cheese until smooth. Add in the sour cream and mayo. Mix until fully combined.
Stir in the remaining (reserving some of the cheese and bacon for the top) ingredients and mix well.
Add the dip to a small baking dish, I used an 6" round baking dish. Top with remaining cheese and bake for 15-20 minutes, or until bubbly.
Garnish with reserved bacon. Enjoy!

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Easy One Pot Taco Pasta

October 6, 2023 by Sky Pilgreen 4 Comments

This easy One Pot Taco Pasta recipe is ready in just 30 minutes and requires only one pan! Loaded with perfectly seasoned ground beef, tender pasta shells, and plenty of melted cheddar cheese, it's the ultimate quick weeknight dinner.

One-pot pasta recipes like this one and my Goulash recipe are perfect for those busy weeknights when you need dinner on the table fast. Because the entire meal cooks in just one pot, there is less cleanup afterward, which is always a bonus! This taco pasta uses simple staple ingredients that are likely already sitting in your kitchen, making it a fantastic "shelf cooking" meal to keep in your back pocket.

Key Ingredients & Substitutions
How To Make One Pot Taco Pasta
👉 Sky's Tips
Storage Tip
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You might be thinking, "Oh, this is just a Hamburger Helper meal, how can it be that much better?" Trust me, it is so much better than our childhood boxed meals. Not only does it taste incredible, but you are also in complete control of the ingredients, which means no unnecessary preservatives or artificial additives. That is exactly what scratch cooking is all about!

Key Ingredients & Substitutions

Ground Beef: I like to use a lean ground beef for this recipe so there is less grease to drain, but whatever you have on hand works beautifully.
Pasta Shells: Medium pasta shells are my absolute favorite for this dish because the little hollows scoop up the cheesy beef filling perfectly in every single bite. You can substitute elbow macaroni or rotini if needed.
Homemade Taco Seasoning Blend: Instead of a store-bought packet, this recipe uses a scratch-made blend of cumin, paprika, chili powder, onion powder, and a pinch of chipotle powder.
Beef Stock & Milk: Cooking the shells directly in a combination of beef stock and milk creates a rich, starchy liquid that naturally thickens into a creamy sauce as it simmers.
Shredded Cheddar Cheese: Cheddar gives the best classic flavor, but a Mexican or taco cheese blend works great too.

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

How To Make One Pot Taco Pasta

Making this comforting weeknight dinner is incredibly simple. Here is a quick look at how it all comes together!

Brown the ground beef and small diced onions together in a large, deep pan over medium heat until the meat is fully cooked through and the onions are tender. Drain off any excess grease.

Add the minced garlic and the tomato paste directly to the cooked beef mixture, stirring constantly for about one minute until fragrant.

Pour in the beef stock, milk, can of diced tomatoes, and all of your homemade spices, stirring well to fully combine the sauce.

Stir in the pasta shells and bring the mixture to a boil. Cover with a lid, reduce the heat to a simmer, and let it cook for 10 to 12 minutes until the shells are tender.

Remove the pan from the heat, uncover, and stir in the shredded cheddar cheese until completely melted and velvety smooth.

Garnish with chopped cilantro if desired. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

Grab Your Deep Pan and Lid: Just like with my Skillet Lasagna, you are going to want to use a large, deep pan that has a tight-fitting lid. A deep 12-inch everyday pan or a Dutch oven is perfect for giving the shells enough room to cook.
Stir Often: Don't just cover it and walk away! Make sure to give the pasta a good stir every few minutes while it simmers. Because everything cooks in one pot, stirring keeps those shells from sticking to the bottom of your pan.
Don't Overcook the Shells: Keep a close eye on the clock during that 10 to 12-minute simmer. The pasta will continue to absorb that hot, creamy cheese sauce even after you remove it from the heat, so pulling it off the burner right when it's tender ensures your shells don't get mushy.

Storage Tip

Keep your leftovers in an airtight container in the refrigerator for up to 7 days. Reheat on the stove with a splash of milk or broth to loosen up the cheese sauce.

I hope you get a chance to whip up a big pot of this easy one pot taco pasta for your next busy weeknight dinner! I know your family will love it just as much as mine does.

-Sky🩷

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📖 Recipe

Easy One Pot Taco Pasta

This easy one pot taco pasta is made in a pan and is ready to serve in just 30 minutes! Tender pasta shells, perfectly seasoned ground beef, and a rich, creamy cheddar cheese sauce combine to create an effortless weeknight dinner the whole family will love.

5 from 3 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner

Servings Servings

Calories 603 kcal

Ingredients

1 pound ground beef
½ large onion small diced
3 cloves garlic minced
2 tablespoons tomato paste
1 can diced tomatoes
2 cups beef stock
1 cup milk
2 teaspoons salt
2 teaspoons garlic powder
5 teaspoons ground cumin
2 ½ teaspoons paprika
½ teaspoon onion powder
1 ½ teaspoons chili powder
1 pinch chipotle powder
To Taste pepper
3 cups shells
2 cups cheddar cheese shredded

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a large, deep pan over medium heat, begin browning the ground beef. When the meat is halfway through cooking, add in the diced onions and continue cooking until the meat is fully cooked and the onions are tender. Drain off the fat and return the pan to the burner.
Add the minced garlic and tomato paste directly to the beef. Cook for 1 minute, stirring constantly, until the paste deepens in color and the garlic is fragrant.
Pour in the beef stock, milk, diced tomatoes, and all of the individual seasonings. Stir to fully combine.
Bring the liquid to a boil, then add in the 3 cups of pasta shells and stir well. Cover with a lid and reduce the heat to a simmer. Cook for 10 to 12 minutes, or until the pasta shells are tender.
Uncover the pan and remove it from the heat. Stir in the shredded cheddar cheese until fully melted and creamy. Garnish with chopped cilantro if desired. Enjoy!

Nutrition

Calories: 603kcalCarbohydrates: 49gProtein: 33gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 1311mgPotassium: 833mgFiber: 4gSugar: 7gVitamin A: 1190IUVitamin C: 9mgCalcium: 397mgIron: 5mg

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25 Halloween Party Food Ideas

October 4, 2023 by Sky Pilgreen Leave a Comment

25 Halloween Party Food Ideas that are sure to be crowd pleasers. Here you will find everything from savory Mummy Meatballs to Spooky Eyeball Cake Pops.

Halloween parties are always so much fun to throw. We like to make games for the kiddos to play and serve up fun Halloween inspired treats like the ones you will find in this post. My favorite part, of course, is the food. I love making "spooky" treats for my kids to enjoy on Halloween. I also make them tasty treats throughout the month of October.

I have compiled a list of fun and spooky Halloween party food recipes that kids and adult are sure to love.

25 Halloween Party Food Ideas

Nothing beats homemade food. When throwing a party, you are able to share your love for food with your friends and family. That is always something I look forward to whenever I am in the kitchen preparing party food. Your guests will be able to see and taste your passion in the food you prepare for them.

Halloween Popcorn

Halloween popcorn is an easy Halloween dessert or treat that takes just minutes to make. This quick recipe is sure to become a Halloween favorite! Click here for the recipe

Black Cat Cupcakes Perfect for Halloween

Black cat cupcakes are the perfect way to celebrate Halloween! Make these easy Halloween cupcakes for a class party or just an afternoon snack!

Check out this recipe

Photo credit: TheCountryChicCottage.net

Black Cat Cupcakes Perfect for Halloween

Mummy Rice Krispie Treats

Mummy Rice Krispie Treats: Classic rice krispie treats are covered in white chocolate, then decorated to look like mummies and spider webs!

Check out this recipe

Photo credit: Fantabulosity.com

Halloween Sugar Cookie Bars

Halloween Sugar Cookie Bars are the perfect treat for your Halloween Party. Soft sugar cookie, frosted with delicious buttercream and topped with loads of sprinkles!

Check out this recipe

Photo credit: SimplyScratchMade.com

Eyeball Cake Pops

The perfect spooky treat for your Halloween party. Delicious chocolate cake with buttercream frosting makes up the center of these Eyeball Cake Pops. Click here for the recipe

Moist and Delicious Pumpkin Cupcakes with Candy Cane Buttercream

These perfectly moist, tender and spiced Pumpkin Cupcakes with a Halloween festive Candy Cane buttercream will definitely get you in the fall baking mood!

Check out this recipe

Photo credit: GrandBaby-Cakes.com

Moist and Delicious Pumpkin Cupcakes with Candy Cane Buttercream

Kid-Friendly Halloween Snacks

These easy and fun Halloween Snacks are a perfect treat without the guilt! These will be a hit for your kids or at a party!

Check out this recipe

Photo credit: HouseofNashEats.com

Chocolate Halloween Cookies

Rich and chewy, the Dutch Chocolate Halloween Cookies are chockful of M&M's and holiday sprinkles for a scary good party snack.

Check out this recipe

Photo credit: WhiskingWolf.com

Frankenstein Guacamole Recipe

You want a creepy, yet still healthy, savory Halloween appetizer snack? We've got you! As a bonus, this is a gluten-free Halloween snack, too, so you can serve it up knowing you're catering to freaky folks who happen to be celiac. Click here for the recipe

Mummy Meatballs Halloween Appetizer

A non-candy Halloween treat that kids will love - Mummy Meatballs are a spooky fun party appetizer that's ready in about 20 minutes!

Check out this recipe

Photo credit: InTheKidsKitchen.com

Sheet Pan Pumpkin Patch Halloween Cookies

These pumpkin patch Halloween cookies are buttery chocolate chip cookies baked on a sheet pan, smothered with chocolate frosting and Oreos, then decorated to look like a pumpkin patch. Super easy Halloween cookies!

Check out this recipe

Photo credit: HungryHobby.net

Sheet Pan Pumpkin Patch Halloween Cookies

Easy Halloween Candy Bark with Oreo and White Chocolate

One of the best white chocolate almond bark recipes! Make this orange and black Halloween candy bark with oreos and sprinkles!

Check out this recipe

Photo credit: CheneeToday.com

Easy Halloween Candy Bark with Oreo and White Chocolate

Dirt Pudding Cups

Halloween Dirt Pudding Cups make the perfect spooky Halloween dessert for parties. It's a delicious treat for kids of all ages. These Halloween Dirt Cups consist of chocolate pudding, Oreo crumbs, Halloween cookie and gummy worms. Click here for the recipe

Halloween Spiced Candy Corn Chex Mix (Microwave!)

This Halloween Spiced Chex Mix With Candy Corn is made with corn Chex cereal, pretzels, bugles, pecans, candy corn.

Check out this recipe

Photo credit: AlekasGetTogether.com

Halloween Spiced Candy Corn Chex Mix (Microwave!)

Easy Halloween Cupcakes

These quick & easy Halloween Cupcakes are the chocolatey, fudgy werewolf treats that everyone will love this Halloween season.

Check out this recipe

Photo credit: LoveFromTheOven.com

Frankenstein & Bride Brownies

Fun Halloween recipe for delicious monster Frankenstein & Bride Brownies will have you raising your hands in the air with ghoulish glee.

Check out this recipe

Photo credit: TheBakingChocolatess.com

Easy Halloween Bark

An easy no-bake candy that's perfect for celebrating, this Halloween candy bark has two types of chocolate, crushed chocolate wafers resembling graveyard dirt and candy eyes. It takes 10 minutes to put together and extra time to set, and that's it. A great holiday project to make with kids. Click here for the recipe

Candy Corn Veggie Platter for Halloween

Looking for a fun alternative to sweets at your Halloween party? Try this cute Halloween veggie platter that's arranged to look like a colorful candy corn!

Check out this recipe

Photo credit: TheSoccerMomBlog.com

Halloween Rice Krispie Treats

These "spooky" Halloween Rice Krispie Treats are so much fun to make. Drizzled with chocolate, sprinkles and stuffed with Halloween themed Oreos, these treats are a crowd favorite.

Check out this recipe

Photo credit: SimplyScratchMade.com

Oven Roasted Pumpkin Seeds

This is the ultimate way to roast pumpkin seeds. They come out perfectly seasoned and extra crispy, just the way they should be.

Check out this recipe

Photo credit: ColeyCooks.com

Halloween Marble Cookies

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

Easy Halloween Cupcakes

These Easy Halloween Cupcakes are simple, yet fun to make. Delicious homemade vanilla cake, scrumptious buttercream frosting and SPRINKLES!

Check out this recipe

Photo credit: SimplyScratchMade.com

Halloween Clementines

Halloween Clementines are super easy, fun, and impressive - Great homemade Halloween treat for trick-or-treaters and school Halloween parties.

Check out this recipe

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Chocolate Halloween Cookies

Chocolate Halloween cookies are a fun treat for your next party. They're filled with butterscotch chips and decorated to resemble monsters.

Check out this recipe

Photo credit: TheToastyKitchen.com

Halloween Brownies

These Halloween brownies are a cheesecake brownie! They are fudgy brownies topped with orange cheesecake filling and swirled.

Check out this recipe

Photo credit: StephaniesSweets.com

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Mummy Cookies

Easy Halloween Cookies

18 Easy Halloween Cookie Ideas

Monster Cookies

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Crispy Baked Chicken Tacos

September 29, 2023 by Sky Pilgreen 3 Comments

If you are looking for the ultimate baked chicken tacos recipe, these quick and easy crispy oven-baked tacos are made with simple ingredients and ready in under an hour, making them perfect for busy weeknights. Just fill, bake until crispy, and serve with your favorite toppings.

Around here, tacos are a weekly staple. From Carnitas Tacos to Birria Tacos, we love them all. Lately, my go-to has been these oven baked Crispy Chicken Tacos because they're so easy to make, and the whole family loves them especially with guacamole for dipping!

How To Make Crispy Baked Chicken Tacos
Topping Suggestions
👉 Sky's Tips
Frequently Asked Questions
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Since we raise chickens for meat, I'm always looking for creative recipes to use chicken, and this one is a winner. Shredded chicken is tossed with finely chopped chipotle peppers and a little adobo sauce for a smoky, irresistible flavor. For a kid-friendly version, I stick to ½ to 1 chipotle pepper, but if you like it spicy, feel free to add 2-3!

How To Make Crispy Baked Chicken Tacos

The full recipe is in the recipe card below.

Cook Chicken- Pat dry and season the chicken all over with the spices. Sear the chicken and bake until the internal temperature reaches 165° F. Then you're one step closer to enjoying delicious Crispy Chicken Tacos.

Shred Chicken- Shred chicken and place in a medium bowl. Stir in the chipotle and adobo sauce.

Make Taco Mixture - Add the cheese to the chicken mixture and mix well to combine.

Stuff Tacos- Place ¼ cup of the mixture in each tortilla, fold the tortilla in half. The key to deliciously crispy chicken tacos is filling them adequately.

Bake Tacos- Bake for 8-10 minutes, flip and bake for another 8-10 minutes, or until crispy.

Serve Tacos- Pile on your favorite taco toppings and enjoy!

Topping Suggestions

Just about anything you normally eat on tacos can be eaten with these Crispy Baked Chicken Tacos. I am a sucker for Guacamole and Pico de Gallo, so I almost always serve them with tacos.

Shredded Lettuce
Diced Tomatoes
Hot Sauce
Sour Cream
Garlic Sauce - You can find this in my Ground Beef Taco Bowl post!
Guacamole
Pico De Gallo

👉 Sky's Tips

Using leftover chicken is a great way to make this recipe even faster. Rotisserie chicken, grilled chicken or just pre-cooked and shredded chicken are perfect for these Crispy Baked Chicken Tacos. Just toss the chicken with the seasonings and chipotles before filling the tacos.
Another great way to save time with these Crispy Chicken Tacos is to use premade Taco Seasoning in place of the seasonings for the chicken.
Need to use up some leg quarters? I have made this recipe using 4 leg quarters. Depending on the size of the leg quarters used, you may need to adjust the seasonings.

Frequently Asked Questions

What kind of shells should you use for crispy chicken tacos?

I prefer to use soft corn tortillas when making these oven baked tacos. Soft corn tortillas are easy to stuff and get deliciously crispy when baked. You can use flour tortillas if you do not have soft corn tortillas.

How do you get crispy chicken tacos crispy?

The key to getting these oven baked tacos crispy is to coat the pan and corn tortillas in oil before baking. After baking for 8-10 minutes the side touching the pan will be crispy. Then you will need to carefully flip the tacos and bake for another 10 minutes to crisp up the other side.

What are crispy chicken tacos made of?

These Crispy Chicken Tacos are made with soft corn tortillas stuffed with shredded chicken and shredded cheese. They are then coated in oil and baked until crispy.

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

📖 Recipe

Crispy Baked Chicken Tacos

These easy baked chicken tacos are the ultimate weeknight dinner shortcut! Made with simple ingredients, they are baked on a sheet pan until perfectly crunchy and ready to serve in under an hour. It is a fast, crowd-pleasing meal that makes busy nights completely stress-free.

5 from 2 votes

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Prep Time 35

Cook Time 20

Total Time 55

Course Dinner, Lunch

Servings Servings

Ingredients

1 pound chicken breasts patted dry
1 teaspoon salt
½ teaspoon pepper
1 ½ teaspoons cumin
⅛-1/4 teaspoon chipotle powder
½ teaspoon onion powder
½ teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried oregano
2 tablespoons olive oil plus more for brushing the tortillas
½-1 chipotle pepper in adobo sauce finely chopped
8 ounces pepperjack cheese shredded
5 ounces queso fresco cheese crumbled
16 soft corn tortillas

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

Pre-heat an oven to 375° F. Season the chicken all over with the spices. Place an oven safe skillet over medium-high heat. Add in the olive oil and chicken. Sear on both sides and place in the oven for 15-20 minutes, or until the internal temperature reaches 165°F.
Remove the chicken from the oven and set aside until cool enough to handle.
Meanwhile, turn the oven up to 450°F. Brush a sheet pan with olive oil. Place the tortillas in a damp towel, cover completely, and warm in the microwave for 20 seconds. Flip and microwave for 20 more seconds.
Shred the chicken and place in a medium bowl. Add the finely chopped chipotle pepper and a little of the adobo sauce to the chicken. Add in the cheeses and mix until fully combined.
Brush one side of a tortilla with olive oil, place that side down on the prepared pan. Fill with ¼ cup of the chicken and cheese mixture, fold in half and continue with the remaining tortillas.
Place in the oven and bake for 8-10 minutes. Remove from the oven and carefully flip each taco. Place back in the oven and bake for 8-10 more minutes. Serve with your favorite toppings. Enjoy!

Notes

This recipe makes approximately 16 tacos. The total amount will vary depending on the amount of filling you put in the tacos.

*I like to use a combination of cheeses for these tacos. I typically use half shredded pepperjack and half queso fresco.

Shredded Quesadilla cheese and cheddar cheese are also great options.

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Easy Halloween Cupcakes

September 24, 2023 by Sky Pilgreen Leave a Comment

These Easy Halloween Cupcakes are simple, yet fun to make. Delicious homemade vanilla cake, scrumptious buttercream frosting and SPRINKLES! That's all it takes to make these super easy, but delicious, Halloween cupcakes.

When in doubt, bake cupcakes! Cupcakes are always my go to when I am needing something easy and festive. I love using sprinkles whenever I am baking treats for kids. Nothing, and I mean nothing makes a kid happier than a cupcake topped with lots of colorful sprinkles. With a simple piped buttercream and sprinkles, even the beginner decorator can execute these cute Halloween cupcakes with ease.

The base for this cupcake is my favorite vanilla cake recipe, light, fluffy and perfectly vanilla flavored. Vanilla cake with just a simple buttercream is always a crowd pleaser. You will love how delicious this cake recipe turns out.

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Key Ingredients & Tips

Butter - Real, unsalted butter is used in both the vanilla cupcakes and the vanilla buttercream for that rich, homemade flavor.
Sugars - You'll need granulated sugar for the cupcakes and powdered sugar for the buttercream. I recommend sifting the powdered sugar to avoid any clumps-once they're in the buttercream, they're nearly impossible to fix!
Milk & Sour Cream - Make sure both are at room temperature for better blending. The sour cream adds moisture and richness to the cupcakes.
Heavy Cream - Used in the buttercream to help achieve that fluffy, pipeable texture. If needed, you can substitute with milk, but the cream gives a better consistency.
Sprinkles - Feel free to get creative! I mixed a few Halloween sprinkle blends and added fun googly eye sprinkles for a festive touch.

How To Make Easy Halloween Cupcakes

It doesn't have to take long to make really cute Halloween Cupcakes. All you have to do is wait for the cupcakes to cool completely before frosting them.

STEP 1

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Cream the butter and sugar together for 4 minutes, or until light and fluffy.

STEP 2

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

STEP 3

In a small bowl or measuring cup, stir together the milk and sour cream until fully combined. Set aside.

STEP 4

Once the butter and sugar mixture is fluffy, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

STEP 5

Add ⅓ of the dry ingredients to the butter mixture and mix on low speed just until combined. Pour in ⅓ of the milk mixture and mix again. Continue alternating between the dry and wet mixtures, mixing just until everything is incorporated. Scrape down the sides of the bowl as needed.

STEP 6
Fold in the sprinkles gently, making sure they're evenly distributed throughout the batter. Scoop the batter into the prepared cupcake liners, filling each one about halfway. Bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

💡Expert Tip

Using a large (1 M Wilton) star tip makes piping the buttercream super easy. The star tip also makes the design look good without needing expert piping skills. Add some Halloween themed sprinkles and that's it. It couldn't be any easier.

Tips for Making in Advance

If making these cupcakes in advance I recommend waiting to decorate them until the day you plan to serve them. You can bake the cupcakes, cool them and wrap them in plastic wrap to keep them fresh. Try to use them within 3 days for the best texture.

You can also make the buttercream frosting in advance. It will need to be set out to come up to room temperature before you can pipe it onto the cupcakes. If possible, make that frosting when you are ready to decorate the cupcakes. It's much easier that way.

More Delicious Recipes

Halloween Rice Krispies

Mummy Cookies

Eyeball Cake Pops

Halloween Sugar Cookie Bars

Tried This Recipe?

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📖 Recipe

Easy Halloween Cupcakes

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Prep Time 15

Cook Time 22

Rest Time 45

Total Time 1 22

Course Dessert

Servings Cupcakes

Ingredients

Vanilla Cupakes

8 ounces unsalted butter softeneded
1 cup sugar
2 large eggs room temperature
1 ¼ teaspoons vanilla extract
½ cup milk 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
¼ cup sprinkles

Vanilla Buttercream Frosting

1 cup unsalted butter softened
3 cups powdered sugar sifted
1 ½ teaspoons vanilla extract
2 tablespoons heavy cream
As Needed sprinkles

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat an oven to 350° F and line a cupcake pan with liners.
In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed. Fold in the sprinkles.
Scoop into the lined cupcake pan, filling each liner ½ way full. Bake for 22-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool completely.
In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.
Once the cupcakes have completely cooled, they are ready to be frosted. Fill a piping bag fitted with a large (1 M Wilton) open star piping tip. Frost and decorate with sprinkles. Enjoy!

Tried this recipe?Let us know how it was!

33 Amazing Thanksgiving Sides

September 21, 2023 by Sky Pilgreen Leave a Comment

It's that time of year again when Thanksgiving is getting close and menu planning is taking way. This collection of 33 Amazing Thanksgiving Sides is my way of helping make your planning this year a little bit easier.

I love cooking, hence the blog, and I love getting together with friends and family over delicious food. Which means that Thanksgiving is one of my favorite Holidays to cook for. In my family, we have several dishes that are on our Must-Have list for Thanksgiving dinner. We have our staples, like Southern Cornbread Dressing and Green Bean Casserole. I also love adding new dishes to our Thanksgiving spread.

Dressing/Stuffing
Salads
Vegetable Sides
Mac & Cheese
Potato Dishes
Rolls and Bread
More Amazing Thanksgiving Sides
More Delicious Recipes

In this post there are so many delicious side dishes that you can choose form. I have separated the recipes into sections to make it easier for you to navigate. I hope you find a side or two that make your Thanksgiving MUST-HAVE list for years to come.

Be sure to check out this recipe roundup for The Best Thanksgiving Desserts before you go!

Dressing/Stuffing

No Thanksgiving dinner is complete without a delicious Dressing/Stuffing. If going the classic route, you have to make one of these for your Thanksgiving dinner.

Southern Cornbread Dressing

This Classic Southern Cornbread Dressing is a staple at Thanksgiving. This comforting dish is moist, buttery and full of delicious cornbread, chicken and herbs!

Sausage Stuffing Dressing

Bake a big dish of Sausage Stuffing, this classic holiday side dish is loaded so much flavor. Choose to make it with a spicier or a mild sweet Italian sausage. It also has boxed cornbread, crunchy celery, soft French bread, sweet dried cherries, and tart dried cranberries all mixed into one heavenly dressing recipe. Deep rich flavor comes from the scrumptious crumbled sausage, it might just become your new stuffing recipe this holiday season. The texture is incredible, there is something different in each bite. Soft, crunchy, crispy, and chewy all in one happy stuffing.

Thanksgiving Sausage Stuffing Recipe with Cranberries

This homemade Thanksgiving sausage stuffing is an easy and healthy side dish for your holiday meal! Made with Italian sausage, vegetables, apples, and cranberries, it's a delicious twist on a classic dish. Pair this bread and sausage stuffing with turkey and all your favourite sides for a crowd-pleasing Thanksgiving meal!

Salads

These salads are perfect for adding bright colors and healthy options to your Thanksgiving spread.

Shaved Brussels Sprout Salad with Pomegranate

An easy shaved brussel sprout salad recipe is dressed up with pomegranate and a refined sugar-free poppy seed dressing. This easy side dish only takes 10 minutes to make and can be prepped in advance.

Acorn Squash Salad with Maple Dressing

Roasted acorn squash salad is a must for Thanksgiving or even as a side for a fall dinner, especially drizzled with creamy maple dressing!

Kale Pomegranate salad with Lemon Maple Dressing

Healthy, hearty, and delicious -that's what you'll get with this kale pomegranate salad with lemon maple dressing! Using a base of kale and coleslaw, this salad is one that will last a few days, making it great to prep in advance. The sweet lemon maple dressing makes this kale pomegranate salad super kid-friendly, and the pomegranates make it festive!

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. This beautiful, nutrient packed salad is perfect for Thanksgiving, Christmas or just because.

Vegetable Sides

This section is chock full of delicious vegetable sides that are perfect for Thanksgiving. Maybe you want to serve one of the classics like Green Bean Casserole or something new. Either way, this list has some great recipes.

Easy Green Beans and Potatoes

These green beans and potatoes are the perfect easy and healthy side dish for any main dish! It takes 30 minutes to make and uses simple ingredients.

Parmesan Baked Acorn Squash

With only 4 easy ingredients, this savory Parmesan Roasted Acorn Squash is the ultimate dish for the holidays!

Southern Cabbage Recipe with Smoked Turkey

Chopped green cabbage simmered in a smoky, meaty broth with seasonings and spices. A savory and succulent side dish that is a staple on our Sunday dinner table! Grab the recipe here.

Honey Roasted Carrots and Parsnips

An easy side dish that comes together in under 40 minutes, this honey roasted carrots and parsnips tossed with a glaze made with honey, butter and fresh rosemary.

Collard Greens

Tender, nutritious and full of flavor. Southern style Collard Greens simmered in a rich broth and made with just a few staple ingredients.

Blackened Green Beans

Easy green beans side dish ready in 20 minutes! Blistered green beans are tossed in blackened seasoning, garlic, onions, and butter. Lots of flavor, little time.

Cream Jalapeno Corn

This jalapeno cream corn is the perfect easy side dish that you can have ready in just 20 minutes. The corn is sweet and crisp, mixed with spicy jalapeno, and tossed in an easy, creamy cheese sauce. Pair this cream corn with anything from tacos to grilled chicken or BBQ.

Tender Butternut Rutabaga Gratin

This cheesy baked rutabaga and butternut squash casserole is a delicious vegetable gratin that can be served as a side dish or vegetarian main course. This simple veggie bake is layered with sweet and savory flavors you'll love.

Green Bean Casserole from Scratch

Traditional Green Bean Casserole made from scratch. This simple mushroom cream sauce will make this loved Thanksgiving Day side dish so much better.

Mac & Cheese

No surprise that Mac and Cheese makes the "MUST-HAVE" list at many folks Thanksgiving spreads. Here are a few creamy macs that would be great to try this year.

Instant Pot Mac and Cheese

Mac and cheese is the quintessential childhood comfort food we never seem to outgrow. This Instant Pot Mac and Cheese can be made in under 30 minutes and with only one pot! This Mac and Cheese dinner makes for a full meal on its own, is quick, easy, full of delicious spices, and super creamy!

Southern Baked Mac and Cheese Recipe

Creamy southern baked macaroni and cheese recipe with a secret ingredient is always one of my most popular recipes! This is the best southern baked mac and cheese recipe, the ultimate comfort food for Sunday dinner or a holiday celebration! You'll love this old fashioned mac and cheese with evaporated milk!

Smoked Gouda and Bacon Macaroni and Cheese

Rich, creamy and boldly flavored. This Smoked Gouda Mac and Cheese recipe is irresistibly good! Easy to make and perfect for any occasion.

Butternut Squash Mac & Cheese

This roasted butternut squash mac and cheese is creamy, cheesy, and topped with toasted breadcrumbs! It's made with roasted butternut squash, fresh sage, and a mixture of cheeses for the perfect cozy fall meal!

Potato Dishes

This section is probably one of my favorites. From mashed potatoes to sweet potato casserole, potatoes dishes are definitely a Thanksgiving staple.

Sweet Potato Casserole

A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.

Creamy Potatoes Au Gratin

Creamy potatoes au gratin is a classic side dish that everyone will love. Every bite is comforting potato heaven with creamy, cheesy goodness. Perfect for festive celebrations like Easter and Christmas or anytime you need an easy, delicious potato side recipe.

Sweet Potatoes with Candies Pecans

Thanksgiving is just around the corner and it's time to think about a holiday sweet potato recipe. If you're looking for a slightly different sweet potato dish for your holiday menu, I bet you'll love these sweet potatoes with candied maple pecans recipe.

Twice Baked Potatoes

Full loaded twice baked potatoes with a crispy, salty skin. These are a family favorite. Perfect for any holiday or dinner side dish.

Roasted Sweet Potatoes

Roasted Sweet Potatoes are super simple to make yet such a delicious and addictive side dish that is crispy on the outside, soft and delicate on the inside.

Easy Rosemary Roasted Potatoes

This hands-off recipe is a classic dish that is worth knowing how to prepare. Rosemary Roasted Potatoes are a simple and delicious side dish perfect for dinner any night.

Truffle Mashed Potatoes

Delight in the perfect balance of comfort and sophistication with our truffle mashed potatoes. Simple to make, yet bursting with flavor, this recipe elevates classic mashed potatoes by infusing them with the earthy, aromatic essence of truffles. Experience the joy of a gourmet side dish that's easy to prepare and hard to forget.

Rolls and Bread

One of my favorite sides to make for Thanksgiving is Dinner Rolls. Here are a few Rolls/Bread Sides that are perfect for your Thanksgiving meal this year.

Buttermilk Cornbread

This simple buttermilk cornbread recipe is they only one you will ever need. Tender, buttery and easy to make.

Homemade Sourdough Dinner Rolls

Nothing beats the smell of freshly baked bread, especially when it's Sourdough Dinner Rolls. They are the ultimate comfort food and a great addition to any meal.

Dinner Rolls

Homemade Dinner Rolls are so much easier to make than you might think. This easy-to-follow recipe produces delicious, soft and buttery dinner rolls every time.

More Amazing Thanksgiving Sides

These next 3 recipes are also on my "MUST HAVE" list for Thanksgiving every year.

Orange Cranberry Sauce

This easy orange cranberry sauce recipe is made in just 15 minutes! It's flavored with apple cider and orange zest and slightly sweetened with brown sugar. The BEST homemade cranberry sauce for your Thanksgiving holiday meal.

Turkey Gravy

Don't let that turkey carcass go to waste, use it to make a turkey broth mixed with a few other ingredients to make an easy turkey gravy.

Deviled Eggs

These traditional Deviled Eggs are perfect for any occasion. Even the just because occasion. Made with just a few ingredients, that you most likely already have in your kitchen.

More Delicious Recipes

Thanksgiving Turkey

Honey Glazed Ham

Southern Style Green Beans

Roasted Garlic Mashed Potatoes

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Sweet Potato Casserole

September 19, 2023 by Sky Pilgreen Leave a Comment

A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.

No Thanksgiving meal is complete without some sort of sweet potato dish. My favorite is this Sweet Potato Casserole with pecans. I'm not a huge fan of marshmallow topping so I use a buttery pecan topping. And it is delicious!

👇Jump to:

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Key Ingredients & Substitutions
How To Make Sweet Potato Casserole
- Storage Tips
More Delicious Recipes
Frequently Asked Questions

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Side dish or dessert? I still can't decide! With its creamy sweet potatoes and that brown sugar pecan topping, it's basically pie in disguise. Either way, it's a must have on our Thanksgiving table.

Cooking from scratch has always been at the heart of my kitchen, especially during the holidays when everything feels a little more special. A couple of my favorite made from scratch sides are Homemade Green bean Casserole and Cranberry Sauce, both perfect for your holiday table.

Key Ingredients & Substitutions

Sweet Potatoes - Fresh sweet potatoes work best for this recipe. Their natural sweetness and creamy texture really shine through after baking.
Milk - Any type of milk will work here, so use whatever you have on hand, whole, 2%, or even a non-dairy milk like almond or oat milk.
Egg - You'll need 1 large egg for this recipe.
Sweeteners - A combination of maple syrup and brown sugar gives the best depth of flavor. You can use either light or dark brown sugar depending on what you prefer or have in your pantry.
Spices - A warm blend of cinnamon, nutmeg, allspice, and a pinch of salt.
Pecans - Chopped pecans add the perfect crunch to the crumb topping. Feel free to swap them out for walnuts if you like!

How To Make Sweet Potato Casserole

Mash the sweet potatoes until smooth and set aside to cool while you make the crumb topping. Do not add in the eggs until the sweet potatoes are cool.

In a small bowl combine the brown sugar, melted butter, flour, spices and pecans. Mix until fully combined.

To the mashed sweet potatoes add in the melted butter, egg, milk, maple syrup, brown sugar, spices, salt and vanilla extract. Mix until fully combined.

Pour into the prepared baking dish. Spread out into an even layer.

Sprinkle over pecan crumb topping in an even layer.

Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes. Enjoy!

Storage Tips

Store leftover Sweet Potato Casserole in an airtight container in the refrigerator for up to 5 days.

Store Sweet Potato Casserole in an airtight container in the freezer for 3-4 months.

This Thanksgiving staple is always a treat that I enjoy making during the holiday season. I hope you and your family enjoy it as much as we do!

-Sky🩷

More Delicious Recipes

Southern Cornbread Dressing

Dinner Rolls

Smoked Gouda Mac and Cheese

Twice Baked Potatoes

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

📖 Recipe

Sweet Potato Casserole

A true Southern Thanksgiving staple. Sweet Potato Casserole made with the perfect amount of cinnamon and a delicious buttery pecan topping. This Thanksgiving favorite is always a crowd pleaser.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Side Dishes

Servings Servings

Ingredients

2 pounds sweet potatoes cooked *See Notes
¼ cup unsalted butter melted
1 large egg
2 tablespoons milk
2 tablespoons maple syrup optional
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon vanilla extract

Pecan Crumb Topping

½ cup brown sugar
2 ½ tablespoons unsalted butter melted
2 ½ ounces all-purpose flour ¼ cup + 1 tablespoon
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup pecans 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 the oven to 350°F and lightly grease an 9x13 baking dish.
In a large bowl, mash the sweet potatoes until smooth. Set aside to cool while you prepare the topping.
Pecan Crumb Topping: In a small bowl combine the brown sugar, melted butter, flour, spices and pecans. Mix until fully combined. Set Aside.
Sweet Potato Mixture: To the mashed sweet potatoes add in the melted butter, egg, milk, maple syrup, brown sugar, spices, salt and vanilla extract. Mix until fully combined. (If the mixture seems too thick stir in a little more milk to thin it out. About 1 tablespoon at a time.)
Pour into the prepared baking dish. Spread out into an even layer. Sprinkle over pecan crumb topping in an even layer. Cover with foil and bake for 35 minutes.
Remove the foil and bake for another 10 minutes. Enjoy!

Notes

Cooking Sweet Potatoes- Peel, cut and boil your sweet potatoes until tender. Or bake them until tender.

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Can you make Sweet Potato Casserole in advance?

Absolutely! You can prepare the casserole filling and crumb topping in advance and store them in separate containers in the refrigerator for up to two days.
When you're ready to bake, set both the filling and topping out on the counter while the oven preheats. The topping might need a bit more time to sit out, so it crumbles more easily. Once ready, sprinkle the topping over the filling and bake as directed.

Can you use canned Yams in Sweet Potato Casserole?

Yes, you can use canned Yams in place of the fresh sweet potatoes. Two cans should be enough for this recipe.

Halloween Sugar Cookie Bars

September 15, 2023 by Sky Pilgreen Leave a Comment

Halloween Sugar Cookies are the easiest treat to make when you are wanting to feed a crowd. These sugar cookie bars are soft, flavorful and topped with a delicious buttercream frosting. If you are needing an easy treat to make, these sugar cookies bars are it.

I love baking holiday themed treats. Especially when I am baking for my kiddos. I love using sprinkles and making everything colorful. Seeing their little eyes light up whenever they see and taste each creation is so heartwarming. This Sugar Cookie Bars recipe has been a family favorite for a while and making it Halloween themed has been so much fun.

I think you will love how easy these sugar cookie bars are to make, so much easier than rolling out, cutting, and individually frosting cookies. They are also easy to customize. Making them perfect for any holiday. You can change the color of the buttercream, mix together different sprinkles or just mix sprinkles in the cookie dough and leave off the buttercream. There are so many ways to customize these sugar cookie bars.

👇Jump to:

How To Make Halloween Sugar Cookie Bars

Cream together the softened butter and sugar for 5-6 minutes. You are looking for the mixture to be lighter in color and fluffier.
While the butter and sugar are creaming, combine all of the dry ingredients in a medium bowl. Whisk together until fully combined. Set aside.
Add in the egg. Making sure to scrape down the sides of the bowl to make sure the egg is fully incorporated. Add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
Slowly add in the dry ingredients and mix (scraping down the sides as needed) until fully combined. Be careful to not overmix the dough.
Press evenly into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

How To Make Buttercream Frosting

In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.

With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.

Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.

If coloring the buttercream add in a few drops of your food coloring, mix and continue adding the food coloring until you get the color you are looking for. I really like using gel food coloring.

Storage Tip

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

I recommend allowing the sugar cookie bars to come to room temperature before serving. This allows the frosting to soften up and makes the texture better.

Tip

Make a custom sprinkle mix by taking a few different sprinkle containers and mixing them together. I almost always use a mixture of 2-3 different sprinkles when decorating.

Prepping Tip

You can make the sugar cookie bars a day or two in advance. I would recommend waiting to frost them until the day you plan to serve them.

By waiting to frost them you can simply store the unfrosted sugar cookie bars (wrapped in plastic wrap) on the counter. Just make the frosting and decorate the bars the day you plan to serve them. This way you don't have to worry if they are too cold to eat whenever you serve them.

More Delicious Recipes

18 Halloween Cookie Recipes

Mummy Cookies

Easy Halloween Cupcakes

Halloween Rice Krispies

Tried This Recipe?

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

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📖 Recipe

Halloween Sugar Cookie Bars

Halloween Sugar Cookie Bars are the perfect treat for your Halloween Party. Soft sugar cookie, frosted with delicious buttercream and topped with loads of sprinkles!

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Prep Time 15

Cook Time 20

Rest Time 20

Total Time 55

Course Dessert

Servings

Ingredients

Sugar Cookie Dough

1 cup unsalted butter softened
1 ¼ cups sugar
1 large egg room temperature
1 ½ teaspoons pure vanilla extract
½ teaspoon almond extract
1 lemon zested
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Buttercream Frosting

4 ounces unsalted butter softened
1 ¼ cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
As Needed orange food coloring
As Needed halloween sprinkles

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat an oven to 350° F. Line a 9x13 pan parchment paper and lightly grease the sides of the pan.
Cream together the softened butter and sugar for 5-6 minutes. You are looking for the mixture to be lighter in color and fluffier.
While the butter and sugar are creaming, combine all of the dry ingredients in a medium bowl. Whisk together until fully combined. Set aside.
Add in the egg. Making sure to scrape down the sides of the bowl to make sure the egg is fully incorporated. Add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
Slowly add in the dry ingredients and mix (scraping down the sides as needed) until fully combined. Be careful to not overmix the dough.
Press evenly into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

Buttercream Frosting

In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine. Mix in food coloring until desired color is reached.

Decorating Sugar Cookie Bars

Spread an even layer of buttercream all over the cooled cookie bars. Top with sprinkles. Enjoy!

Tried this recipe?Let us know how it was!

Chewy Pumpkin Cookies

September 13, 2023 by Sky Pilgreen Leave a Comment

These Chewy Pumpkin Cookies are seriously the best! If you are a pumpkin spice lover these cookies are perfect for you! Chewy cookies deliciously flavored with loads of pumpkin spice and pure pumpkin flavor. I couldn't think of a better way to welcome fall than with these delicious chewy pumpkin cookies.

These are not your typical soft, cake like, pumpkin cookies. I am all about soft, chewy cookies that have the perfect amount of crispness around the edges, and these Chewy Pumpkin Cookies hit the spot. If you are also a fan of soft and chewy cookies, check out my Chocolate Chip Cookie recipe. It's a good one!

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What Makes These Chewy Pumpkin Cookies So Good?

Most pumpkin cookie recipes that you find are soft, almost cake like cookies. These are not those cookies. Now don't get me wrong, I love those cookies too, but there is something about a dense, chewy cookie that does it for me. Using brown sugar and molasses helps to add to the texture, making these cookies perfectly chewy, and crispy.

How To Make Chewy Pumpkin Cookies

The full recipe is in the recipe card below.

Melt Butter- Heat just until melted, remove from heat and set aside to cool to room temperature. Melting the butter first will ensure it has time to cool down before adding it to the dough. Do not use the butter before it has cooled down.

Preheat Oven- Preheat the oven to 350° F and line a baking sheet with parchment paper.

Measure Ingredients- While the butter is cooling gather the rest of the ingredients. Add the dry ingredients (flour, baking soda, baking powder, salt and spices) to a bowl, whisk and set aside. In a small bowl combine the cinnamon and sugar for coating the dough.

Make Cookie Dough- In a large bowl combine the melted butter and sugar. Whisk in the egg, vanilla, pumpkin puree and molasses. Once fully combined stir in the dry ingredients. Now fold in the chopped pecans.

Chill Dough- Cover and chill the cookie dough for 10 minutes.

Coat and bake- Scoop and roll each cookie dough ball in the cinnamon sugar coating and place on the prepared baking sheet. Bake for 14 minutes. Enjoy!

Quick Tip

The key to getting the right texture is to use melted butter. The melted butter gives the cookies their perfect chewy texture. It is important to use the melted butter at the right temperature. If used when it is too hot the butter will cause the cookies to spread too much. Use the butter when it is at room temperature.

Do These Cookies Have To Be Refrigerated Before Baking?

While you can certainly bake these cookies immediately, I find it is best to refrigerate them for 20 minutes before baking. This keeps the cookies from spreading too much, meaning they keep their nice chewy texture. If baked immediately the cookies will spread more and will be thinner. Which takes away from their chewy texture.

More Delicious Recipes

Pumpkin Spice Cookies

Pumpkin Bars

Pumpkin Oatmeal Cookies

Pumpkin Pie

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📖 Recipe

Chewy Pumpkin Cookies

Soft, chewy and full of pure pumpkin flavor. These Chewy Pumpkin Cookies scream Fall with loads of pumpkin spice flavors, pecans and pumpkin.

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Prep Time 15

Cook Time 14

Rest Time 20

Total Time 49

Course Dessert

Servings Cookies

Ingredients

7 ounces unsalted butter melted
1 ½ cups light brown sugar
1 large egg room temperature
1 ½ teaspoons vanilla extract
⅓ cup pumpkin puree
1 teaspoon molasses
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
½ cup pecans chopped

Coating

¼ cup sugar
1 teaspoon ground cinnamon

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a small saucepan over low heat melt the butter. Once melted remove from the pan and allow to cool to room temperature before using. * See note.
While the butter is cooling combine the dry ingredients in a bowl and whisk until combined. In a small bowl combine the sugar and cinnamon for the coating. Set aside until needed.
In a large bowl, combine the melted butter and sugar. Mix until fully combined. Whisk in the egg, vanilla, pumpkin puree and molasses until smooth. (You can use a mixer or just a bowl.)
Stir in the dry ingredients until fully combined. Now fold in the chopped pecans.
Place the bowl in the refrigerator and chill for 10-20 minutes. Do not chill longer than 20 minutes. Preheat an oven to 350° F.
Using a 1-ounce portion scoop or 2 rounded tablespoons scoop the dough and place directly into the coating mixture. Toss to evenly coat then place on a parchment lined baking sheet spaced about 2 inches apart.
Bake for 14 minutes or until the centers look puffed and slightly underdone and the edges are lightly browned. Enjoy!

Notes

Heat the butter just until it is melted. If pressed for time you can place the butter in a bowl and refrigerate for 5-10 minutes to cool it. Do not let the butter solidify.
For the perfect size, use a 1-ounce portion scoop or 2 rounded tablespoons for the cookies.

Tried this recipe?Let us know how it was!

To freeze the cookie dough simply scoop, place on a lined baking sheet and freeze. Once frozen drop into a freezer bag or container and place in the freezer until needed.

When ready to bake, place the dough balls on a lined baking sheet, allow to rest while the oven preheats and bake until done. This may take a few minutes longer than the recipes calls for since the dough is frozen.

20 Delicious Soups

September 10, 2023 by Sky Pilgreen Leave a Comment

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

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

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

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

20 Delicious Soups

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

Ground Turkey Taco Soup

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

Butternut Squash Soup

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

Lemon Chicken and Rice Soup

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

Lasagna Soup

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

Italian Sausage Gnocchi Soup

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

Chicken and Dumplings

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

Pumpkin & Sweet Potato Soup with Pancetta & Sage

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

Spinach Tortellini Soup

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

Broccoli Soup

Broccoli Cheese Soup — *Photo Credit: SimplyScratchMade.com*

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

Slow Cooker Chicken Noodle Soup

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

Rainbow Soup

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

Hearty Beef and Gnocchi Soup

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

Coconut Curry Sweet Potato Soup

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

Homemade Vegetable Soup

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

Creamy Southwest Chicken Soup

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

Instant Pot Potato Soup

*Photo Credit ConfessionsofParenting.com*

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

Zuppa Toscana Soup

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

Instant Pot Butternut Squash Soup

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

Moroccan Harira Tomato Soup with Chickpeas and Lentils

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

Creamy Chicken Noodle Soup

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

More Delicious Recipes

Loaded Potato Soup

Easy Taco Soup

Ham and Cheddar Potato Soup

Curry Chicken and Potato Soup

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Ground Turkey Taco Soup

September 8, 2023 by Sky Pilgreen Leave a Comment

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

I am always cooking up big batches of soups to stock my freezer with for the winter. This taco soup has to be one of my favorites. It is super easy to make, which is one of the reasons I like it so much. It seriously tastes like it has been simmering away on the stove for hours, but only takes about 40 minutes!

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Oh, and the toppings! With so many topping options, it is easy for everyone to customize their own soup to their liking. Some family favorites are shredded cheese, cilantro, sour cream and tortillas chips.

You might also like my Taco soup with ground beef!

Why You'll Love This Ground Turkey Taco Soup

This soup is so easy to make that it can be made for a quick dinner or lunch any day of the week. If you are a taco fan, you will love the flavor of this soup! It will give you all the "taco" vibes without the actual taco. It is perfect to warm up to on a cold winter day and is chock-full of healthy veggies!

This ground turkey taco soup is also great for meal prepping and is freezer friendly. I love making a double batch of this soup to have for lunches throughout the week and a few for the freezer. If you are new to batch cooking, soup is definitely the best meal to start with.

How To Make Ground Turkey Taco Soup

This soup is so easy to make and can be ready in just 40 minutes. Honestly it could be ready in just 25-30 minutes, if you choose to not let it simmer for 20 minutes. I prefer to let it simmer to develop more flavor. But if time is not on your side, you can certainly serve it sooner.

Sauté- Combine the peppers and onions in a dutch oven over medium heat. Sauté until tender.

Cook Meat- Add the ground turkey to the pot with peppers and onions. Cook until browned and fully cooked. Add in the garlic and sauté for 30 seconds.

Remaining Ingredients- Add in the remaining ingredients, stir to combine. Bring to a simmer and cook for 20 minutes.

Serve with your favorite toppings. Enjoy!

Topping Suggestions

Shredded Cheese
Sour Cream
Diced Avocados
Cilantro
Tortilla Chips

More Delicious Soups

Vegetable Beef Soup

Broccoli Soup

Creamy Chicken Noodle Soup

Zuppa Toscana Soup

Tried This Recipe?

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

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📖 Recipe

Ground Turkey Taco Soup

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

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Prep Time 5

Cook Time 30

Total Time 35

Course Dinner, Lunch

Servings

Ingredients

2 tablespoons olive oil
1 pound ground turkey
1 cup onion small diced
1 large bell pepper small diced
3 cloves garlic minced
15oz. can black beans drained and rinsed
14.5 oz. can tomatoes petite diced
15 oz. can corn drained and rinsed
3 cups chicken stock
15 oz. can tomato sauce
2 teaspoons salt * See Notes
To Taste pepper
1 ½ teaspoons garlic powder
1 tablespoon cumin
1 ½ teaspoons chili powder
½ teaspoon paprika
1 pinch chipotle powder
½ teaspoon onion powder
½ teaspoon dried oregano
As Needed Toppings *See Notes

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 dutch oven (or large pot) over medium heat add in the olive oil. Add in the onions and peppers, sauté until soft.
Now add the turkey to the pot, cook for 5-6 minutes, crumbling the turkey as it browns. Once done add in the garlic and cook for 30 seconds.
Season with all of the seasonings. Stir until fully combined. Now add in the remaining ingredients.
Bring to a simmer and cook for 20 minutes.
Serve with your favorite toppings. Enjoy!

Notes

*If using low sodium or no salt added veggies/chicken stock, add the salt to taste.

Topping Suggestions

Shredded Cheese Sliced Jalapeños

Sour Cream Avocado

Cilantro Lime Juice

Tortilla Chips Fritos

Tried this recipe?Let us know how it was!

Freezing Tip

One of my favorite meals to prep and freeze are soups. Soups are hands down the easiest freezer meals to make. They are also the easiest to make in large batches. Which makes them perfect for freezer meals. I love having soups in the freezer that I can thaw and reheat for a quick and easy lunch or dinner.

To freeze soups: Portion, allow to cool to room temperature and freeze for up to 6 months.

Classic Beef Roast

September 7, 2023 by Sky Pilgreen Leave a Comment

Warm, comforting, and brimming with rich beef flavor. This Beef Pot Roast is the ultimate cozy one-pot meal.

Is there anything more comforting than a big plate of slow cooked, tender beef, surrounded by flavorful potatoes, carrots and celery? Maybe one with a side of buttered cornbread!

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If you love this kind of cozy, made from scratch meal, don't miss my Chicken Pot Pie or my Hearty Beef Stew recipe.

For years, my oldest son would ask me what my favorite food was. I never really had an answer, I like everything, until one night, sitting down to this very meal it hit me. Beef Pot Roast has always been my favorite! It is my ultimate comfort food!

What Makes A Good Beef Pot Roast?

It all starts with the right cut of beef. I always go with a chuck roast because of its beautiful marbling. As it slow cooks, the fat renders down and the meat gets incredibly tender.

Searing the meat before braising it in the beef stock is an important step that helps develop flavor. To get a good sear, let the meat cook untouched for 5-6 minutes on each side in a hot pan. This step builds that deep, savory flavor.

After the meat is seared, I sauté the onions right in the same pot. This pulls up all the flavor bits from the bottom of the pot and adds more flavor to the dish.

Once the stock is added, all of the remaining ingredients are added into the pot, it goes into the oven to cook low and slow. It comes out tender and rich with flavor.

Finally, the broth created from cooking the pot roast gets turned into the BEST gravy to drown the finished dish in. While you can serve it as is in the rich broth, I highly recommend making the gravy!

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Oven Baked Pork Chops

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If you tried this Classic Beef Pot Roast 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

Classic Beef Roast

This Classic Beef Pot Roast recipe is full of rich, savory flavor and cooked low and slow until tender. The perfect comfort food for family dinners.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Dinner

Servings

Ingredients

3 ½ pounds chuck roast boneless
½ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons salt
½ teaspoon pepper
2 tablespoons olive oil
1 large onion large diced
3 cloves garlic crushed
4 cups beef stock
3 sprigs fresh thyme
2 cups carrots cut into ½-inch pieces
3 stalks celery cut into ½-inch pieces
1 ½ pounds red potatoes cut into 1-inch pieces

Gravy

1 ½ tablespoons butter
1 ½ tablespoons all-purpose flour
1 cup reserved beef broth

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. Season the meat all over with the salt, pepper, garlic powder and dried oregano. Lightly dredge in the flour.
Heat the olive oil in a large dutch oven over medium high heat. Add the roast to the pot and sear on all sides until evenly browned. Remove from the pot and set aside.
Reduce the heat to medium, add in the onions, and sauté until softened and lightly browned, about 5 minutes. As they cook, be sure to scrape up the brown bits from the bottom of the pot.
Return the meat back in the dutch oven along with the beef stock, fresh thyme and crushed garlic. Cover and place in the oven for 2 hours 40 minutes.
Carefully remove from the oven, add the veggies to the pot. Sprinkle a little salt and pepper over the veggies (optional). Cover and place back in the oven and continue cooking for 30 minutes.
Carefully remove from the oven, uncover and place back in the oven for another 30 minutes or until the veggies are tender and lightly browned.
To make the gravy carefully ladle off 1 cup of the beef broth.
There will be a good amount of fat that rises to the surface, try to remove as much as possible. Continue adding to the broth and removing the fat until you have the full 1 cup of broth.
Add the butter to a small saucepan over medium heat. Once melted whisk in the flour. Cook for 1 minute, whisking occasionally to prevent burning.
Now slowly whisk in the reserved broth. Continue whisking until thickened. Adjust seasonings if needed. Enjoy!

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Storage Tip

If you didn't already know, I am about to let you in on a secret.... Leftover beef roast is so much better than fresh beef roast. I'm serious, the flavors have more time to marry which make the roast taste so much better.

Store in an airtight container for up to 7 days. If it even lasts that long.

20 Quick and Easy Dinner Recipes

September 4, 2023 by Sky Pilgreen Leave a Comment

Sometimes we need dinner to be quick, easy and stress free. When life is its busiest, it is important to have a collection of recipes that you can rely on. Whether you are looking for light and healthy or rich and hearty, this post is chocked full of favorites that are perfect for the busiest nights. With this collection of 20 Quick and Easy Dinner Recipes, you are sure to find a dish that fits into your busy schedule.

We've all been there, dinnertime is creeping up, and you just don't see how you will have enough time, or energy to get it prepared. If you are anything like me, even on the busiest days, when I have little energy, I still want to make my family a nutritious homemade meal. Having recipes like the ones in this collection on hand are a life saver.

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20 Quick and Easy Dinner Recipes
Smothered Chicken
Easy Baked Teriyaki Chicken Thighs
Air Fryer Salmon
Quick Beef and Broccoli
Skillet Bacon Cheeseburger
Buffalo Chicken Sandwiches
Chicken Stir Fried Udon Noodles
Mexican Beef and Rice Skillet
Busy Day Soup
Creamy Chicken and Broccoli Pasta
Easy Marry Me Chicken (30-Minute Recipe)
Sirloin Tip Roast in the Instant Pot
Pancetta Pasta
Quick Tacos Al Pastor
Easy 30-Minute Chicken Noodle Casserole
Kielbasa and Potatoes
Ground Chicken and Vegetable Stir Fry
Chili Cheese Tater Tot Casserole
Honey Chicken
Oven Baked Pork Chops
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With help from several of my fellow bloggers I have compiled a list of everything from instant pot recipes to simple one-pot meals, and everything in between, to get you, and me, through the busiest days.

While some of these recipes take little effort, being just 30-minute meals, I still try to make my life easier by meal planning and trying to take in account what each day is going to look like. Doing this is extremely helpful and really makes a difference in how I am able to cook for my family on a daily basis.

20 Quick and Easy Dinner Recipes

I often try to help my future self by prepping in advance if I know that I will have a busy day. This can be something as simple as cutting the veggies in advance for a dish and popping them in the fridge until dinnertime. Trust me, little things like that can really make a difference when it is time to prepare a meal.

Smothered Chicken

This Smothered Chicken is about to become your new favorite chicken recipe; it is that good! Flavorful, juicy chicken, pan seared and smothered in a delicious homemade pan sauce. You'll never want to serve chicken without a sauce ever again. Grab the recipe here!

Easy Baked Teriyaki Chicken Thighs

These baked teriyaki chicken thighs are a terrific quick and easy weekday dinner. It only needs simple ingredients (readily available) but is delicious! Tender chicken thighs are coated in a sweet and salty sauce that is so good with just a simple bowl of plain white rice! (Works with bone in AND boneless meat.) Grab the recipe here!

Air Fryer Salmon

Looking for the best air fryer recipe in the game? Stop right here! In under 20 minutes, you can get your hands on this tender, flaky, and flavorful Honey Garlic Glazed Salmon! Made in the air fryer, this simple weeknight salmon is deliciously healthy and super easy to throw together! Grab the recipe here!

Quick Beef and Broccoli

Quick, easy and full of flavor from savory beef, tender broccoli and a delicious sauce. This Quick Beef and Broccoli takes your favorite take-out and turns it into an easy weeknight meal. Grab the recipe here!

Skillet Bacon Cheeseburger

This skillet Bacon Cheeseburger Casserole is one of the most requested meals in our family and the reasons are obvious. It's hearty, cheesy, and savory and has all flavors of a cheeseburger. Once you try this cheeseburger casserole, you'll be hooked! This easy casserole takes less than 30 minutes to make and is the same delicious as my similar family favorite Old Fashioned Hamburger Casserole baked in the oven. Grab the recipe here!

Buffalo Chicken Sandwiches

A pressure cooker makes it super easy to make one of your favorite sandwiches in no time. The same flavors just a whole lot easier. Note: Cook time does not include the time required for the IP to come to pressure. Grab the recipe here!

Make sure to save room for dessert! Check out some of my family's favorite desserts. This Chocolate Crinkle Cookie recipe has been one of my go-to recipes for years now. Or give this delicious Apple Fritter Bread a try, you will not be disappointed.

Chicken Stir Fried Udon Noodles

Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive. Grab the recipe here!

Mexican Beef and Rice Skillet

Welcome to Easy Street my friends! This Mexican Beef and Rice Skillet is a perfect combination of taco seasoning, ground beef, corn, tomatoes and black beans. Add in the cheddar cheese for an incredible cheesy dinner that makes life easier and flavorful! Grab the recipe here!

Busy Day Soup

Busy Day Soup is fuss-free comfort food, easily made on hectic weeknights. Made entirely in one pot, this flavorful soup doesn't require any chopping, sautéing, or browning - and it's ready to serve in about 30 minutes! Grab the recipe here!

Creamy Chicken and Broccoli Pasta

Quick, easy and perfect for busy weeknights. This Creamy Chicken and Broccoli Pasta dish uses just a handful of kitchen staples and is ready in just 45 minutes! Grab the recipe here!

Easy Marry Me Chicken (30-Minute Recipe)

This marry me chicken is the perfect chicken dinner that is herby, creamy, tender, juicy, and goes perfectly with pasta or rice! This chicken dish is so delish that if you make it for your partner, you may get a marriage proposal! Grab the recipe here!

Sirloin Tip Roast in the Instant Pot

*Photo Credit EverydayFamilyCooking.com*

A complete dinner sirloin tip roast with carrots and potatoes topped with a gravy all made right in the Instant Pot! Grab the recipe here!

Pancetta Pasta

This easy pancetta pasta recipe is an Italian classic. The quick-cooking 20-minute recipe is salty, rich, & comforting. Angel hair pasta with crispy pancetta, garlic, & a simple olive oil sauce is a traditional family-favorite meal with just a few ingredients. Feed a lot of people at a budget-friendly price. Grab the recipe here!

Quick Tacos Al Pastor

Sweet and savory Quick Tacos Al Pastor that are made in just 30 minutes. No marinating or long cook time. Perfect for busy weeknights and meal prepping. Grab the recipe here!

Easy 30-Minute Chicken Noodle Casserole

Inspired by the classic soup, this Chicken Noodle Casserole recipe is full of chicken, vegetables, and egg noodles with a creamy sauce that ties all the flavors together. This budget-friendly meal uses pantry staples, and you can easily customize it based on what you already have on hand! Grab the recipe here!

Kielbasa and Potatoes

This quick and easy Kielbasa and Potatoes Recipe is the perfect one-dish weeknight dinner. The whole family will love this flavorful combination, made with simple ingredients, including red potatoes, onion, garlic, and flavorful kielbasa sausage. Grab the recipe here!

Ground Chicken and Vegetable Stir Fry

Full of flavor, nutritious and delicious, this ground chicken and vegetable stir fry is quick to make. Tender ground chicken, mixed with sautéed mushrooms, zucchini, carrots and edamame, all tossed in a delicious soy-based sauce. Grab the recipe here!

Chili Cheese Tater Tot Casserole

I am loving this twist to the traditional tater tot casserole. This Chili Cheese Tater Tot Casserole is like making loaded tater tots into a casserole dish. Chili, shredded cheese and tater tots make up this delicious casserole that is quick and easy to put together. Using leftover Chili makes this dish a quick and easy dinner that is ready in just 1 hour. Grab the recipe here!

Honey Chicken

This Honey Chicken is tender chicken tossed in a skillet with butter, honey, garlic, fresh lemon juice, spices, and soy sauce. This Honey Lemon Chicken is a quick and easy 15-minute chicken dish. Grab the recipe here!

Oven Baked Pork Chops

Easy oven baked pork chops with garlic, butter, and spices. A quick, homemade dinner recipe using bone-in pork chops baked to perfection. Grab the recipe here!

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32 Ground Beef Recipes without Pasta

20 Delicious Soup Recipes

20 Sheet Pan Dinners

30 Ground Beef Recipes

How to Bake a Potato in the Oven

August 29, 2023 by Sky Pilgreen Leave a Comment

With so many delicious ways to prepare the humble potato, baked potatoes are at the top of the list for me. This post will cover How to Bake a Potato in the Oven to get the best results.

I know, I know you are probably thinking isn't it just as simple as tossing a potato in the oven and baking it? Sure, you can just bake a potato and it turn out good. However, if you want a great baked potato, I have a few tricks I have learned through the years that make the BEST baked potato.

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What Are the Best Potatoes for Baking?
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There are 2 ways that you will typically see baked potatoes prepared. The first is wrapped in foil. The second is not wrapped. The major difference in the two is that a potato wrapped in foil is steamed. A potato that is not wrapped in foil becomes a beautifully baked potato. You will certainly notice the difference if you compare the two side by side.

The steamed potato will have a lot more moisture and a denser texture, while the unwrapped potato will have a drier and fluffier texture. Which is what you want when making a baked potato. Baking a potato without foil just produces a better overall texture and flavor.

Now for the skin. I have always, since I was a kid, loved eating potato skins. As an adult, I've learned that the skin of a baked potato must ALWAYS be oiled and salted. The oil helps to crisp it up and hold the salt on. Trust me friends, this is the best way to prepare baked potatoes.

And if you're looking for a delicious way to take your baked potatoes to the next level, check out my Twice Baked Potatoes recipe.

Now as far as toppings go, the sky is the limit. There are so many different toppings that you can use. I personally love topping my baked potato with butter, cheese, sour cream and bacon. Now if we are making baked potatoes as the main dish, my favorite is hands down this Taco Stuffed Sweet Potato recipe.

What Are the Best Potatoes for Baking?

You can make baked potatoes with any type of potato, but the best potatoes for baking are Russets, also known as Idaho potatoes. These potatoes will give you a nice fluffy texture when baked.

How To Bake a Potato in the Oven

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

Clean and Pierce- Clean and scrub the potatoes so that there isn't and dirt. Dry the potatoes and pierce the potato all over 5-6 times.

Season- Lightly coat in oil and sprinkle with salt.

Baked- Place in preheated oven and bake until done.

Easy peasy! Baking potatoes really is just as simple as that. The high temperature and oil help to create the best, crispiest potato skin you will ever have on a baked potato. The salt seasons the potato skin, making it super tasty!

How Can You Tell When a Baked Potato is Done?

After 45-50 minutes you can check if the potato is done by gently squeezing the potato. If the potato is soft, it is done. If it is hard to squeeze, continue baking. The bigger the potato, the longer it will take to bake.

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

📖 Recipe

How to Bake a Potato in the Oven

Make the tastiest, crispiest, fluffiest baked potato every time with these helpful tips. You'll never want to make a baked potato any other way.

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Prep Time 6

Cook Time 50

Total Time 56

Course Side Dishes

Servings Servings

Ingredients

4 russet potatoes
2 tablespoons oil any neutral tasting oil
As Needed 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 450° F. Wash, scrub if needed, and dry the potatoes.
Place the potatoes on a foil or parchment lined baking sheet. Using a fork pierce each potato 5-6 times all over the potato.
Rub a little oil over each potato and sprinkle with salt.
Place in preheated oven and bake for 45-50 minutes. Check the potatoes by giving them a squeeze. They are done when they are soft and easy to squeeze. Top with your favorite toppings and enjoy!

Notes

Choose a Russet potato
Make sure all of the potatoes are similar in size. This ensures all of the potatoes will cook at the same time.
Pierce with a fork all over the potato to release the steam.
Coat the potato in oil and salt before baking for the tastiest potato skin.

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Homemade Hawaiian Sweet Rolls

August 25, 2023 by Sky Pilgreen 5 Comments

These Homemade Hawaiian Sweet Rolls are soft, pillowy, and surprisingly easy to make from scratch. Let me walk you through my step-by-step process for making these delicious rolls.

One of the simplest ways to save on your grocery bill is by making your own bread. Honestly, whether it's slow fermented Sourdough or just a basic Sandwich Loaf for the kids, getting fresh bread on the counter is so much easier than people think once you master a few basic techniques.

Plus, is there anything better than the smell of fresh bread baking in your own kitchen?

What I Wish I Knew Sooner
Key Ingredients & Substitutions
How To Make Hawaiian Sweet Rolls
👉 Sky's Tips
Frequently Asked Questions
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What I Wish I Knew Sooner

Honestly, yeast bread used to intimidate me. I used to feel like I had to hold my breath every time I checked for a rise.

But once I mastered working with it, the whole process became second nature. Here are three things I wish someone would have told me before I baked my first batch:

Texture Over Measurements: The flour amounts are a guideline not a set in stone amount. So many factors, like humidity, can affect how much flour needs to be added to the dough. Learning to feel for that tacky texture is a game changer.
Give It Time: Most bread "failures" are just a matter of not waiting for the dough to do its thing. Let it knead long enough to pass the windowpane test, even if you think it has been kneading forever.
Fully Proof Your Dough: This is such an important step that so many people rush through. Test it before moving on! When a under proofed dough is baked, it yields a dense, gummy crumb and often tears in places you didn't want. Be patient, it's worth the wait!

Key Ingredients & Substitutions

This enriched dough comes out light and fluffy every time.

Whole Milk- Use full fat milk here. This recipe needs the full fat from whole milk for a soft, tender crumb.
Pineapple Juice- This is the secret to the signature Hawaiian flavor! The acidity actually helps tenderize the gluten, making the rolls extra light.
Sweetener- Honey is my sweetener of choice, but light brown sugar can be substituted. I have tested this recipe with both honey and sugar, and the rolls turn out beautifully both ways.
Yeast- Active dry works best for this recipe.
Eggs- These add richness to the dough and create that beautiful golden, shiny top when used as an egg wash.

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

How To Make Hawaiian Sweet Rolls

Making these rolls is a straightforward process, but watching for specific visual cues is the secret to success. Here is exactly how I pull the dough together, with step-by-step photos to help you navigate everything from blooming the yeast to that final golden-brown bake.

Combine the milk, pineapple juice, and butter in a saucepan. Heat until the butter melts. Pour into your mixer and stir in the yeast and honey.

Add your flour and salt. Using the dough hook, begin kneading on low. Add the eggs one at a time. Knead until the dough becomes elastic and smooth. Cover and let proof in a warm spot until doubled in size.

You'll know the dough is ready when it's about doubled in size. Give it a gentle poke with your finger, if it springs back slowly but leaves a little indent, you're golden. If it snaps back quickly, it needs more time!

Shape the rolls into 15 equal portions. Using a cupped hand on a clean surface, roll them into tight balls. Place in prepared pan, cover and let proof until puffy.

Gently brush the tops with your egg wash when the rolls are puffy and touching.

Bake for 20 minutes until golden brown. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

Temperature is Key: If your liquid id too hot, it will kill the yeast. Aim for 90-110°F.
No Mixer? No Problem: You can knead this dough by hand! It will take about 12-15 minutes of kneading. You'll know you're done when it passes the Windowpane Test - you should be able to stretch a small piece of dough thin enough to see light through it without it tearing.
The Poke Test: To see if your rolls have proofed enough, gently poke the side of one roll. If the indentation springs back very slowly, they are ready to go into the oven.

Frequently Asked Questions

Why didn't my rolls rise?

The most common culprit is either dead yeast or not enough time. If the kitchen is on the colder side, the rolls will take much longer to rise.

How to tell if bread is done rising.

You'll know the bread is done rising when it has doubled in size and springs back slowly nut leaves a little indent when gently poked.

Don't forget to save this recipe for your next gathering! I'd love to see how your rolls turned out, tag me on Facebook and leave a comment below to let me know how it went!

-Sky🩷

What To Serve With Hawaiian Rolls

These rolls are sturdy enough to handle heavy fillings, making them the ultimate choice for sliders. Try them with:

French Dip Sliders

Pulled Pork Sliders

Oven Baked Pork Chops

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Cinnamon Swirl Quick Bread Recipe — Cinnamon Swirl Bread

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📖 Recipe

Homemade Hawaiian Sweet Rolls

A tried-and-true recipe for soft, pillowy Hawaiian Sweet Rolls. Made with pineapple juice for the best flavor and texture!

5 from 2 votes

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Prep Time 3

Cook Time 20

Rest Time 5

Total Time 3 25

Course Appetizer, Breads, Freezer Friendly, Side Dishes

Servings Rolls

Calories 259 kcal

Ingredients

½ cup milk
1 cup pineapple juice canned
3 ounces butter unsalted
5 ½ - 6 cups all-purpose flour
⅓ cup honey or sugar
1 tablespoon active dry yeast
1 ½ teaspoons salt
3 large eggs
1 teaspoon milk

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a saucepan over medium low heat combine the ½ cup of milk, pineapple juice and butter. Heat until the butter melts. Remove from the heat and let cool. Do not heat above 110° F.
In the bowl of an electric mixer fitted with a dough hook add the yeast and honey. Pour over the butter mixture. Stir to combine.
Begin adding in the flour, starting with 5 ½ cups. Turn the mixer to low and start kneading the dough. Add 2 of the eggs, one at a time, until fully incorporated.
Turn the mixture to the next speed and knead the dough for 8-10 minutes. Halfway through check the dough to see if it needs more flour. At this point it should no longer be sticky but feel tacky. Add more flour if needed and continue kneading the for the remaining time.
The dough is fully kneaded when it becomes smooth, elastic and shiny. Lightly coat in oil, cover and let proof until doubled in size. While the dough is proofing, line a 9x13 pan with parchment paper.
Now portion the dough into 15 equal portions. Using a cupped hand shape the dough into rolls. Place into prepared pan, cover and proof until puffy. This usually takes 45-60 minutes.
While the dough is proofing preheat an oven to 375° F. To make the egg wash combine the remaining egg and 1 teaspoon of milk in a small bowl.
When the rolls are puffy and just touching, gently brush them with the egg wash and bake for 20 minutes. Enjoy!

Notes

The Temperature Rule: Never exceed 110°F when heating your liquids. If it's too hot to touch comfortably, it's too hot for your yeast!
Honey vs. Sugar: Both work beautifully.
Shaping Tip: Do not use flour on your surface when rolling the dough balls. The friction of the counter helps create the tension needed for a perfectly round, smooth top.

Nutrition

Calories: 259kcalCarbohydrates: 44gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 50mgSodium: 288mgPotassium: 104mgFiber: 1gSugar: 8gVitamin A: 210IUVitamin C: 2mgCalcium: 27mgIron: 2mg

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Creamy Chicken and Broccoli Pasta

August 24, 2023 by Sky Pilgreen 2 Comments

With a handful of kitchen staples, this Creamy Chicken and Broccoli Pasta dish comes together in just 45 minutes. Whenever I need dinner quickly, I turn to this super easy dish. This is a filling dinner the whole family will love.

My family loves anything with a rich and creamy alfredo sauce. While this isn't a true alfredo sauce, it is close. I make this sauce a bit thinner by combining chicken stock and milk with the cream.

The chicken stock adds nutrition and flavor making a light sauce that still coats the pasta nicely. Because this sauce is thinner than a traditional alfredo sauce it is much easier to reheat. Which I love! Trust me, this sauce is not lacking in flavor. It is still a delicious and creamy sauce that you will love! Oh, and I add a little bacon to the sauce. Bacon makes everything better, right?

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Key Ingredients & Substitutions
How To Make Creamy Chicken and Broccoli Pasta
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Key Ingredients & Substitutions

This recipe uses ingredients that I always have in my kitchen, making this a super easy dish to throw together. Check out my post on Pantry Essentials to help keep your kitchen stocked for easy "From Scratch" cooking.

Bacon - Bacon for flavor! I like to cook the bacon first to render off the fat, then cook the chicken in the bacon fat for added flavor.
Chicken Breasts - I love using chicken breasts in this recipe. Boneless, skinless chicken thighs can be substituted.
Onion - For flavor! Yellow or white onions are perfect for this recipe.
Chicken Stock - A good quality chicken stock adds nutrition and flavor to the sauce. If using salted chicken stock, you may need to adjust the salt in the recipe. Chicken broth may be substituted.
Broccoli - I love putting broccoli in creamy pasta dishes like this one. Fresh broccoli will have the best texture, but frozen broccoli can be substituted. It may be best to add the frozen broccoli at the end.
Pasta - Just about any pasta shape will work. I love using smaller pastas in creamy sauces like this one. In this recipe, I used Mini Farfalle (bow tie pasta).
Cheese - Freshly shredded parmesan cheese to get that alfredo flavor.

How To Make Creamy Chicken and Broccoli Pasta

The full instructions are in the recipe card below.

Cook Bacon & Chicken- Cook the bacon until crispy. Remove from the pan and set aside. Add the chicken to the pan and cook until done. Remove from the pan and set aside.

Cook Pasta & Broccoli- While the chicken is cooking boil the pasta according to the package directions. When the pasta has about 2 minutes left to cook add in the broccoli and cook until done. Strain and run under cold water.

Sauté- Sauté the onions and garlic.

Make Sauce- Add the flour to the pan to make a roux, slowly pour in the chicken stock and whisk to combine. Add in the milk and heavy cream. Simmer until thickened. Whisk in the parmesan cheese and seasonings.

Finish & Serve- Add the chicken, half of the bacon, broccoli and pasta to the pan. Stir and heat on low until everything is hot. Sprinkle over the remaining bacon and serve. Enjoy!

Serving Suggestions

You cannot go wrong with garlic bread or breadsticks with a pasta dish like this that has a creamy sauce. As far as veggies go, this dish is already loaded with fresh broccoli. If you want more veggies, try serving it with a light salad.

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Stuffed Shells with Italian Sausage

Cajun Shrimp and Sausage Pasta

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

📖 Recipe

Creamy Chicken and Broccoli Pasta

Quick, easy and perfect for busy weeknights. This Creamy Chicken and Broccoli Pasta dish uses just a handful of kitchen staples and is ready in just 45 minutes!

5 from 1 vote

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Prep Time 10

Cook Time 35

Total Time 45

Course Dinner

Servings

Ingredients

2 slices bacon small diced
2 chicken breasts cubed
1 teaspoon salt
pepper to taste
½ teaspoon garlic powder
½ teaspoon dried oregano
½ cup onion small diced
3 cloves garlic minced
3 tablespoons flour
2 cups chicken stock
½ cup milk
1 cup heavy cream
2 cups broccoli cut into bite sized pieces
2 cups pasta (mini farfalle) measured dried
½ cup parmesean cheese shredded

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a large pan over medium heat cook the bacon until crispy. Remove the bacon from the pan, leaving as much fat as you can in the pan.
Season the chicken with ½ teaspoon of salt, ½ teaspoon garlic powder, ½ teaspoon of dried oregano and pepper (your desired amount). Using the same pan that you just cooked the bacon in, turn the heat to medium high and add the chicken. Add 1-2 tablespoons of olive oil if needed to cook the chicken.
While the chicken is cooking start the pasta following the directions on the package. When the pasta is about 2 minutes from being done add in the broccoli. Continue cooking for another 2 minutes. Strain and run under cold water. Set aside until needed.
The chicken is done when it is browned nicely, and the internal temperature reaches 165° F. Remove from the pan, leaving as much of the fat in the pan as you can (*see note below). Turn the heat down to medium and add in the onions. Sauté until tender, 5-6 minutes. Add in the garlic and cook for 30 seconds.
Now add in the flour and stir to make the roux. Cook for 1 minute, stirring to prevent burning. Slowly add in the chicken stock and begin whisking until the roux is completely incorporated. Whisk in the milk and heavy cream.
Bring to a simmer. Continue whisking until the sauce has thickened enough to coat the back of a spoon, turn the heat to low and whisk in the parmesan cheese. Season with the remaining ½ teaspoon of salt and pepper to taste.
Now add the chicken, pasta, broccoli, and half of the bacon to the pan. Stir to fully combine. Continue cooking until the entire dish is hot. Sprinkle over the remaining bacon and enjoy!

Notes

*There should be about 3 tablespoons of fat left in the pan. If you need more add in any neutral tasting oil or butter.

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Sweet Potato Coffee Cake with Pecan Streusel

August 22, 2023 by Sky Pilgreen Leave a Comment

This sweet potato coffee cake is one of my favorite sweet potato desserts. Warm spices, a perfectly tender crumb, and a delicious pecan streusel topping make it the ultimate Fall treat. Seriously, what's not to love about the combination of classic coffee cake, sweet potatoes, and pecans?

While pumpkin usually gets all the attention when the weather cools down, and I certainly love baking up a batch of Pumpkin Spice Cookies or a classic Pumpkin Roll, sweet potato is an underrated favorite for autumn baking. Just like pumpkin, it adds an amazing amount of natural moisture to baked goods, giving this homemade cake a wonderful texture without making it overly sweet.

Key Ingredients & Substitutions
How To Make Sweet Potato Coffee Cake with Pecan Streusel
👉 Sky's Tips
More Delicious Recipes

This delicious coffee cake is absolutely wonderful served slightly warm with a cup of tea or coffee. It makes a spectacular addition to your next weekend brunch gathering, or the perfect cozy addition to a Thanksgiving dessert table alongside a traditional Apple Pie.

Best of all, you don't need a box mix or any fancy equipment to make it. Grab your mashed sweet potatoes, and let's get baking!

Key Ingredients & Substitutions

Mashed Sweet Potato: You will need one cup of cooked and mashed sweet potato for the cake batter. Make sure it is completely cooled before adding it to your wet ingredients so it doesn't accidentally warm up the eggs!
The Sugars: This recipe uses a combination of granulated and light brown sugar for the perfect balance of sweetness and moisture. If you don't have light brown sugar, dark brown sugar works beautifully as a substitute and will add a deeper caramel flavor. In a pinch, you can also use all granulated sugar, though your cake might be slightly less rich.
Pecans: Chopped pecans give the streusel ribbon its signature autumn crunch. If you don't have pecans on hand or have an allergy, walnuts make a fantastic one-to-one substitution. You can also leave the nuts out completely for a smooth cinnamon-sugar streusel.
Heavy Cream: This is the secret to a thick, bakery-style vanilla drizzle icing. If you don't have heavy cream in the fridge, you can swap it for whole milk, just use a splash less so the icing doesn't become too runny.

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

How To Make Sweet Potato Coffee Cake with Pecan Streusel

This coffee cake is put together in layers: cake, streusel, cake, streusel. Follow these simple steps to put it all together:

Cream together the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs, then mix in the cooled, mashed sweet potato and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.

Alternate adding the dry ingredients and the milk to the wet sweet potato mixture. Stir just until combined.

Combine the brown sugar, granulated sugar, vanilla, flour, cinnamon, nutmeg, and salt. Cut the cold, cubed butter into the mixture until it looks like coarse crumbs, then stir in the chopped pecans.

Pour half of the cake batter into the bottom of the prepared pan and spread it evenly. Sprinkle half of the pecan streusel right over that first layer. Spread the remaining cake batter on top and finish with the rest of the streusel over the very top.

Bake at 350°F for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then remove it from the pan and drizzle the vanilla icing over the top.

See the recipe card below for the full recipe.

👉 Sky's Tips

Use a metal baking pan: For the absolute best results, choose a metal pan over a glass one. Metal conducts heat much more evenly, which helps the center of your coffee cake bake perfectly without drying out the edges.
Keep the streusel butter cold: Make sure your butter for the topping is cold and cubed straight from the fridge. This ensures you get those delicious, distinct pockets of crunchy brown sugar and pecans rather than a topping that melts flat into the batter.
Measure your flour carefully: When measuring your flour for both the cake and the streusel, spoon it into your measuring cup and level it off with a flat knife. Scooping directly out of the bag packs the flour down, which can make your cake dense.
Let the sweet potato cool: If you are using freshly cooked sweet potatoes, make sure they cool down completely to room temperature before mixing them into the batter. Hot sweet potato can accidentally scramble your eggs!

I hope you love this Sweet Potato Coffee Cake recipe as much as we do!

-Sky🩷

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📖 Recipe

Sweet Potato Coffee Cake with Pecan Streusel

A tender, spiced sweet potato coffee cake layered with a crunchy pecan streusel ribbon and finished with a sweet vanilla icing drizzle.

No ratings yet

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Breakfast, Dessert

Servings Servings

Calories 542 kcal

Equipment

8x8 square metal baking pan

Ingredients

Sweet Potato Coffee Cake

½ cup unsalted butter softened
¼ cup light brown sugar lightly packed
¾ cup granulated sugar
2 large eggs
1 cups sweet potatoes cooked & mashed
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoons salt
½ cup milk

Pecan Streusel Topping

6 tablespoons unsalted butter cold & cubed
¾ cup all-purpose flour
⅓ cup light brown sugar
⅓ cup granulated sugar
¼ teaspoon vanilla extract
⅓ cup chopped pecans
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Vanilla Icing

¾ cup powdered sugar
½ teaspoon vanilla extract
2 ½ tablespoons heavy cream

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

For the Cake Batter: Preheat your oven to 350°F. Lightly grease an 8x8 metal baking pan with baking spray or line it with parchment paper.
In the bowl of an electric mixer, cream the softened butter, granulated sugar, and brown sugar together until fluffy. Beat in the eggs one at a time, then mix in the mashed sweet potato and vanilla.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
In a medium bowl whisk together the flour, baking powder, salt and spices.
Alternate adding the dry ingredients and the milk to the wet sweet potato mixture, stirring just until combined.
For the Streusel: In a medium bowl, combine the brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, and vanilla. Cut in the cold, cubed butter using a pastry cutter or your fingers until coarse crumbs form. Stir in the chopped pecans and set aside.
Spread half of the cake batter evenly into the bottom of your prepared pan. Sprinkle half of the pecan streusel over the batter. Carefully layer the remaining batter on top, then finish by sprinkling the rest of the streusel over the entire surface.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
For the Icing: Whisk together the powdered sugar, vanilla, and heavy cream until smooth. Drizzle over the cooled cake, slice, and enjoy!

Notes

Make-Ahead Tip: You can roast, or boil and mash your sweet potato up to 2 days in advance. Just store it in an airtight container in the fridge until you are ready to bake.
Don't Overmix: When combining your wet and dry ingredients, stir just until the flour disappears. Overmixing cake batter activates the gluten, which will make your finished coffee cake dense instead of light and tender.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 542kcalCarbohydrates: 77gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 302mgPotassium: 171mgFiber: 2gSugar: 50gVitamin A: 2792IUVitamin C: 0.5mgCalcium: 101mgIron: 2mg

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Easy Chicken Burrito Bowls

August 16, 2023 by Sky Pilgreen Leave a Comment

These Easy Chicken Burrito Bowls are always fun to make. This wonderfully customizable dish is great served for lunch or dinner. Protein packed, meal prep friendly and absolutely delicious. You are going to love how easy these Chicken Burrito Bowls are to make!

Making make-ahead meals has become one of my favorite ways to cook in the last year. Especially now, with summer in full swing, I have been finding myself prepping dinner first thing in the morning to avoid heating up the house in the evening. When the heat index is 111° F like today, the last thing I want to do is stand in front of the stove.

What I love about this Chicken Burrito Bowl recipe is that it is super easy to make ahead and great served cold or hot. I just make each component, cool them, and pop them in the refrigerator until we are ready to eat. Then all that needs to be done is let everyone assemble their bowls with their favorite toppings. If you are really planning ahead, you can even marinate the chicken overnight. Of course, this dish can be prepared and served immediately.

Ingredients

One of my favorite things about making this dish is how easy it is to customize it. This makes it easy to use everyone's favorite ingredients.

Chicken - I like to use chicken thighs because they have such great flavor. Chicken breasts are also really good in this recipe.
Black Beans - Canned or freshly cooked.
Corn - For the corn salsa, this is optional, but highly recommended!
Onions - Yellow, white, or red will work just fine.
Jalapeño Peppers - If you are not a fan of spicy peppers, substitute with bell peppers.
Avocado - For added texture, flavor, and protein.
Cilantro - For flavor!
Rice - Plain white rice. Or you can substitute the rice with cauliflower rice.
Tomatoes - Optional.
Sour Cream - Optional.
Limes - Fresh tastes best, but concentrated can be used.
Spices - Various spices used for the chicken and the corn salsa.

Additional Ingredients

You can make this chicken burrito bowl however you like. Simply add in your favorite toppings like you would for tacos. Here are a few suggestions.

Lettuce

Pickled Jalapeños

Cheese- Cheddar, Mexican blend, cotija or even queso fresco.

Pico de Gallo

Guacamole

Your Favorite Salsa

How To Make Easy Chicken Burrito Bowls

Full Recipe and Instructions are in the Recipe Card below.

Cook the Chicken- Season and cook the chicken.

Cook Rice- Cook the rice according to the package directions.

Assemble Corn Salsa- Combine the ingredients for the corn salsa in a medium bowl. Stir until fully combined. Set aside until needed.

Prep Remaining Ingredients- Slice the avocado and set aside. Dice the tomatoes and set aside. Mince the cilantro and set aside.

Assemble Burrito Bowls- Combine the cooked rice, black beans, chicken and all of your favorite toppings. Enjoy!

Should You Marinate Chicken For Burrito Bowls?

This is totally up to you. The chicken tastes fantastic when cooked immediately after seasoning it. It also tastes really good when marinated.

If you are wanting to marinate the chicken mix all of the spices together with ¼ cup of olive oil and 2 tablespoons of lime juice. Mix until blended and pour into a container. Add the chicken, making sure to coat the chicken with the marinate, and refrigerate for up to 1 day before cooking.

Meal Prep Tips

Follow the recipe instructions for preparing each component of the dish. Cool and place each component in containers. Refrigerate until ready to serve. You can heat up the chicken and rice if you prefer or serve the dish cold. It's great either way.

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Pork & Noodle Stir Fry

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Chicken Salad

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

📖 Recipe

Easy Chicken Burrito Bowls

No ratings yet

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Prep Time 30

Cook Time 26

Total Time 56

Course Dinner, Lunch

Servings

Ingredients

Chicken

4 boneless, skinless chicken thighs or chicken breasts
½ Teaspoon onion powder
1 Teaspoon garlic powder
½ Teaspoon chili powder
1 Teaspoon paprika
2 Tablespoon cumin
½ Teaspoon oregano
1 Pinch chipotle powder or cayenne
1 ¼ teaspoon salt
To Taste pepper
2 tablespoon olive oil

Corn Salsa

1 ½ cup corn cooked
⅓ Cup onions small diced
2 jalapeños small diced
2 tablespoon cilantro minced
2 tablespoon fresh lime juice
½ Teaspoon salt
To Taste pepper
¼ Teaspoon chili powder
½ Teaspoon cumin
¼ Teaspoon paprika
¼ Teaspoon garlic powder

Remaining Ingredients

2 cup rice
1 avocado sliced or diced
1 Large tomato small diced
1 (15 oz.) can black beans drained and rinsed
As Needed sour cream
As Needed cilantro

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Cook the rice according to the package instructions.
While the rice is cooking start on the chicken. Pat the chicken dry and season it on both sides with the seasonings.
Preheat an oven to 375° F. In a large skillet over medium high heat add 2 tablespoons of olive oil. Add in the chicken and brown on both sides. Remove the skillet from the heat and place in the preheated oven. Cook for 20 minutes or until the chicken reaches an internal temperature of 165°F. Cool for 10 minutes then cut into bite size pieces.
In a medium bowl combine the corn, onions, peppers, cilantro, lime juice and all of the seasonings for the corn salsa. Mix until fully combined.
To serve the burrito bowls: Add rice, black beans and chicken to each bowl. Top with corn salsa, avocado, tomatoes and sour cream. Enjoy!

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Mediterranean Pasta Salad With Orzo

August 11, 2023 by Sky Pilgreen Leave a Comment

This Mediterranean Pasta Salad with Orzo is light, fresh, and full of bold flavor. Made with orzo, crisp cucumbers, juicy tomatoes, feta cheese, and olives, all tossed in a homemade Greek dressing, it's an easy side dish that's perfect for meal prep and make-ahead meals.

During the warmer months, I lean on pasta salads like this one for easy lunches and no-fuss dinners. I love being able to make it earlier in the day and let it chill until we're ready to eat. If you enjoy fresh, flavorful pasta salads, this one fits right in alongside my Italian pasta Salad, or something a little creamier like my Creamy Chipotle Pasta Salad.

It's simple, flexible, and always a hit when I need something that doesn't require turning the oven on at dinnertime.

Key Ingredients & Substitutions

Orzo - It cooks quickly and is the perfect size for getting a perfect bite of every ingredient on a single forkful. Other short pasta shapes like rotini are great substitutes.
Red Onion - Adds a little bite and color. A yellow or white onion can be substituted if you want something a little milder.
Kalamata Olives - Briny and flavorful. Black olives can be substituted if needed.
Cucumbers - Any variety works. If the skin is thick, consider peeling or partially peeling for the salad.
Tomatoes - Cherry or grape tomatoes are ideal, but diced slicing tomatoes work too.
Feta Cheese - Adds a classic Mediterranean flavor.

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

How To Make Mediterranean Pasta Salad with Orzo

This Mediterranean Pasta Salad comes together quickly with just a few simple steps.

Add the cucumbers, tomatoes, red onions and olives to a large bowl.

Stir in the cooked orzo until fully combined.

Mix together the dressing ingredients. Pour the dressing over the salad, stir until everything is evenly coated.

Gently fold in the feta cheese. Garnish with fresh parsley. Enjoy!

See the recipe card below for the full recipe.

What To Serve with Mediterranean Pasta Salad

This pasta salad with orzo pairs perfectly with grilled or roasted proteins. I love serving it with grilled chicken, and this herb crusted pork tenderloin.

👉 Sky's Tips

This salad tastes even better after chilling for a few hours.
Stir well before serving to redistribute the dressing.
Stir in diced red bell peppers, jarred artichoke hearts and sun-dried tomatoes for even more flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Give the salad a good stir before serving.

Frequently Asked Questions

Can I make Mediterranean pasta salad ahead of time?

Yes. This salad is perfect for making ahead and actually tastes better after it has chilled.

Can I use a different pasta instead of orzo?

Yes. Small pasta shapes like rotini, and farfalle, work well in this pasta salad.

I hope this Mediterranean Pasta Salad makes its way to your table soon. It's fresh, flavorful, and one of those recipes you'll find yourself making again and again.

-Sky🩷

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Black Bean and Chickpea Salad

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📖 Recipe

Mediterranean Pasta Salad with Orzo

A fresh and flavorful Mediterranean Pasta Salad made with orzo, cucumbers, tomatoes, feta cheese, olives, and a homemade Greek dressing. Easy, delicious and perfect for meal prep.

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Prep Time 20

Cook Time 8

Total Time 28

Course Dinner, Lunch

Servings Servings

Ingredients

1 cup orzo dry
½ cup red onion small diced
½ cup kalamata olives halved
1 cup cucumbers quartered & sliced
1 cup cherry tomatoes halved or quartered
½ cup feta cheese
1 tablespoon fresh parsley chopped

Greek Dressing

⅓ cup olive oil
2 tablespoons red wine vinegar
1 ½ tablespoons fresh lemon juice
1 ½ teaspoons honey
1 clove garlic minced
1 teaspoon oregano fresh or dried
1 tablespoon dijon mustard
½ 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

Cook the orzo according to the package directions. Strain in a colander. Run cold water over the pasta to stop the cooking.
In a large bowl combine the onions, olives, cucumbers, and tomatoes.
Stir in the cooked and cooled orzo until fully combined.
In a small bowl combine all of the ingredients for the dressing. Whisk to combine.
Pour the dressing over the pasta salad and stir to combine. Gently fold in the feta cheese and garnish with parsley. For best results, refrigerate for several hours before serving. Stir well before serving. Enjoy!

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Sweet Potato Overnight Oats

August 10, 2023 by Sky Pilgreen 7 Comments

Creamy, delicious and packed full of sweet potato flavor. If you are a fan of sweet potatoes, this Sweet Potato Overnight Oats Recipe is for you. Warming cinnamon, mashed sweet potatoes and oats, make a fantastic breakfast. This breakfast dish is loaded with nutrition to get you through your day. Oh, and it is DELICIOUS!

I was recently blessed with 80 pounds, yes, you read that right, of sweet potatoes from a local church. Which led me to preserving sweet potatoes and making everything sweet potato related that I could think of.

The idea of using sweet potatoes in overnight oats came to me when I was trying to use up some leftover mashed sweet potatoes from a Sweet Potato Coffee Cake that I recently made. My idea was to use the mashed sweet potatoes in the same way I use pumpkin in overnight oats. Which turned out fantastic! It also gives me total Fall vibes, even though we are in the hottest part of the Summer hear in Texas.

For this recipe, I paired sweet potatoes with maple syrup, cinnamon and pecans for a super tasty and nutritious treat! I use my basic overnight oats recipe that I use in my Apple Pie Overnight Oats recipe and this family favorite, Blueberry Overnight Oats recipe. You cannot go wrong with this basic recipe. It is easy to make and equally easy to customize.

Cook and Mash- First cook and mash the sweet potato. You can either use baked or boiled sweet potatoes.

Combine and Refrigerate- In a small bowl combine the oats, yogurt, milk, maple syrup, cinnamon, chia seeds, vanilla extract and mashed sweet potato. Stir until well combined. Place in a container with a lid and refrigerate overnight.

Top and Serve- Top with the toasted and chopped pecans and enjoy!

I find it best to add the pecans right before eating the overnight oats, because the pecans will become soft if mixed with the wet ingredients the night before.

Give your overnight oats a good stir, add your toppings and dig in. If the oat mixture is too thick you can add in more of your milk of choice, mix and enjoy!

Overnight oats can also be warmed before eating. They are meant to be eaten cold but are still really good when warmed slightly in the microwave.

Like Overnight Oats? My family really enjoys this Banana Nut Overnight Oats recipe. My FAVORITE flavor is this Vanilla Chai Overnight Oats recipe. I would love to hear from you. Comment below your favorite flavor combinations so I can try them out.

I find that the best liquid to oats ratio is 2:1. That is 2-parts liquid to 1-part oats. The liquid is your milk of choice along with your yogurt of choice. This ratio creates the best texture, in my opinion of course.

When using a 1:1 ration the mixture is a lot thicker. With that being said, it really boils down to how thick you like the consistency of your overnight oats.

Overnight oats can last for up to 5 days in the fridge when stored in an airtight container. When making overnight oats I like to make a large batch to get us through the week. I simply make the base in a large bowl, without the sweetener, then divide and make each flavor combination in their separate containers.

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📖 Recipe

Sweet Potato Overnight Oats

Creamy, delicious and packed full of sweet potato flavor. If you are a fan of sweet potatoes, this Sweet Potato Overnight Oats Recipe is for you. Warming cinnamon, mashed sweet potatoes and oats, make a fantastic breakfast. This breakfast dish is loaded nutrition to get you through your day. Oh, and it is DELICIOUS!

5 from 5 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Breakfast

Servings

Ingredients

⅓ Cup rolled oats
⅓ Cup vanilla yogurt (greek) or plain
⅓ Cup milk your choice
⅓ Cup sweet potato mashed
2 tablespoon chia seeds
2-3 tablespoon maple syrup
1 ½ teaspoon cinnamon
¼ Teaspoon vanilla extract
As Needed toasted pecans 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

In a small bowl combine the oats, yogurt, milk, mashed sweet potatoes, chia seeds, maple syrup, cinnamon, and vanilla extract. Stir to fully combine.
Place in an airtight container and refrigerate overnight.
In the morning, top with toasted pecans and a drizzle of maple syrup. Enjoy!

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Peach Crumble Bars

August 5, 2023 by Sky Pilgreen Leave a Comment

Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!

Every year I look forward to the fresh peaches coming into the farmer's market. I like to load up on peaches and immediately get to making all of my favorite recipes like these baked peach hand pies. Peach Crumble Bars are one of my family's favorite peach desserts, and the one that I look forward to the most every year.

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Key Ingredients & Substitutions
How To Make Peach Crumble Bars
- Storage Tip
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This recipe is incredibly simple to make because the crust and crumb topping are the same. The peach filling requires just a few basic ingredients that are mixed together, drained, and then poured onto the crust.

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The hardest part of this recipe is waiting for it to cool before cutting into it. The longer you wait, the easier it will be to remove from the pan without falling apart. Trust me, the aroma will be tempting, but patience is key.

Key Ingredients & Substitutions

The full ingredient list is in the recipe card below.

Sugars - Both brown sugar and granulated sugar are needed. Don't have brown sugar? No problem-replace it with more granulated sugar.
Cornstarch - Thickens the peach filling as it cooks. This is an essential ingredient and must not be skipped.
Spices - Both cinnamon and nutmeg add flavor to the peach filling and crust/crumble.
Lemon Juice - Fresh or bottled, it brightens the peach filling and balances sweetness.
Peaches - Fresh, ripe peaches that have been peeled and diced.

How To Make Peach Crumble Bars

The full recipe is in the recipe card below.

STEP 1

To make the crust/crumble combine the dry ingredients in a medium bowl. Whisk to combine then cut in the cold butter.

STEP 2

Add the egg to the mixture and mix together until fully combined. Press half of the mixture into a prepared pan and bake for 15 minutes. Set aside to cool until needed.

STEP 3

To make the peach filling start out by peeling and dicing the peaches. I like to dice the peaches into ½" pieces. Place them in a bowl and sprinkle over the remaining filling ingredients. Toss to evenly coat. Let sit for 5-10 minutes.

STEP 4

Drain off the liquid that has accumulated in the peach filling bowl. (This is a crucial step. If you use the liquid, the filling won't set properly, and the crust will become soggy.) Pour the filling over the crust and top with the crumble mixture.

It is okay if a little of the liquid gets in the pan, just try not to add too much of the liquid.

STEP 5

Bake for 40-50 minutes or until the filling is bubbly around the edges. Cool completely before cutting. Enjoy!

Storage Tip

Peach Crumble Bars are best enjoyed the same day they are prepared. If you need to store them, place them in an airtight container in the refrigerator for up to five days.

More Delicious Recipes

Peach Hand Pies

Chocolate Chip Cookie Bars

Strawberry Lemon Cookies

Bakery Style Chocolate Chip Cookies

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Peach Crumble Bars

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Prep Time 20

Cook Time 50

Rest Time 1 30

Total Time 2 40

Course Dessert

Servings

Ingredients

Crust/Crumb Mixture

3 cups all-purpose flour
½ Cup brown sugar lightly packed
½ cup granulated sugar
1 teaspoon baking powder
1 ¼ teaspoons cinnamon
¼ teaspoon salt
8 ounces cold, unsalted butter cubed or shredded

1 large egg lightly beaten

Peach Filling

5 ½ cups peeled and diced into ½-inch pieces
¾ cup granulated sugar
1 tablespoon lemon juice
4 tablespoons cornstarch
¼ teaspoon nutmeg
1 teaspoon cinnamon
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

Crust/Crumble

Preheat an oven to 350° F. Line a 9x13 baking dish with parchment paper.
In a medium bowl, combine the flour, both sugars, baking powder, cinnamon and salt. Whisk to fully combine then cut in the cold butter until it resembles coarse crumbs.
Now mix in the lightly beaten egg just until it is fully combined. Spread half of the mixture onto the bottom of the lined baking dish and bake for 15 minutes. Once done, remove from the oven and set aside until needed.

Peach Filling

Place the peaches, sugar, lemon juice, cornstarch, nutmeg, cinnamon and vanilla extract in a large bowl. Mix to fully combine. Let sit for 5-10 minutes.
Drain of the liquid that has accumulated in the bowl and spread the peach filling out in an even layer over the prepared crust. Sprinkle over the crumb topping and bake for 40-50 minutes.
The peach bars are done when the filling is bubbling around the edges and the crumble is lightly browned and set. Cool completely before cutting. Enjoy!

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6 Easy Overnight Oats Recipes

July 27, 2023 by Sky Pilgreen 1 Comment

These 6 Easy Overnight Oats Recipes are healthy, delicious and some of the easiest meal prep for breakfast you can do. Packed with nutrients, delicious, and incredibly customizable, overnight oats are a fantastic make-ahead option that anyone can prepare. Let's dive into why these will be your new breakfast go-to.

Healthy and Nutritious: Made with wholesome ingredients like oats, yogurt, chia seeds, and your favorite toppings.
Time-Saving: Prepare the night before, and wake up to a ready-made breakfast.
Customizable: With countless flavor combinations, there's something for everyone.
Kid-Friendly: A great way to ensure everyone starts their day with a satisfying meal.

The base recipe for overnight oats is easy to make and absolutely delicious by itself.

The base recipe for overnight oats is fantastic on its own, but to really boost the flavor I love to add in additional ingredients. Some of these ingredients can be added when you are mixing the base ingredients together and some can just be used as toppings. Keep in mind when customizing your overnight oats, a good ratio to follow is a 2:1 ratio, 2 parts liquid (milk & yogurt) to one-part oats.

It is really just as simple as combining all of the ingredients in a bowl or jar, mixing and chilling overnight. Which is why overnight oats recipes are so popular, you literally don't have to do much prep work to have a delicious and nutritious breakfast.

For your flavor add-ins, you simply add them in with the base ingredients and mix until fully combined.

For toppings, you can either add them when you make the overnight oats the night before or top the overnight oats when you go to eat them. Your choice!

My favorite nutritional fact about overnight oats is that the oats are easier for your body to digest. Soaking the oats overnight is like cooking them but done much slower than cooking them and without the heat. This long and slow process helps to breakdown their starches and reduce their phytic acid. Which in turn makes them easier for your body to digest an absorb their nutrients more efficiently.

Overnight Oats are high in fiber and protein, which is really good way to start the morning. They also provide a wide range of vitamins and minerals, making them a great heart healthy breakfast or snack option.

Give your overnight oats a good stir, add your toppings and dig in. If the oat mixture is too thick you can add in more of your milk of choice, mix and enjoy!

Overnight oats can also be warmed before eating. They are meant to be eaten cold but are still really good when warmed slightly in the microwave.

I love Chai spice and when added to overnight oats it really shines. This recipe is just the simple base recipe with the addition of chai spice and vanilla extract.

To make Vanilla Chai Overnight Oats combine all of the ingredients in a bowl, mix well. Place in a container, cover and chill in the refrigerator overnight.

Before serving the overnight oats, stir well and enjoy!

This overnight oats recipe has quickly become my kiddos favorite flavor combination. I have added a little more honey to this recipe since I use cocoa powder. If you don't want the additional sweetness, you can omit the additional tablespoon. You can certainly swap out the peanut butter for any other nut butter if you want.

To make this overnight oats recipe start by mashing ½ a banana in a bowl. Then add in the remaining ingredients. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

I consider this overnight oats recipe to be more of a snack, or even dessert than breakfast. But if you want this one for breakfast, go for it! The addition of brown sugar, vanilla and chocolate chips gives this recipe all the flavors of delicious chocolate chip cookie dough. The kids really love this one!

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

Do you love Overnight Oats? My family loves this Cinnamon Maple Pecan Overnight Oats recipe and this Coconut Raspberry Overnight Oats recipe. My oldest son's favorite is this Blueberry Overnight Oats recipe. Check them out!

One of my favorite go-to overnight oats recipes. You really cannot go wrong with just simple cinnamon in overnight oats! This basic recipe is fantastic topped with granola and nuts, bananas or apples.

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

My family cannot get enough of this combination! During peach season, this recipe stays in constant rotation. Try it topped with your favorite granola!

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

Overnight Oats need to chill for at least 4 hours before the textures are right. If eaten before 4 hours the oats will not have had enough time to soak and soften. Which makes the mixture kind of weird, in my opinion. If you are looking for the full nutritional benefits for easier digestion, I recommend letting the oats chill overnight before eating them.

Chocolate Chip Banana Muffins

Berry Breakfast Bars

Cinnamon Rolls

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6 Easy Overnight Oats Recipes

Everything you need to know about making this healthy and delicious breakfast. Plus 6 easy flavor combinations to start with!

5 from 1 vote

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Prep Time 20

Rest Time 4

Total Time 4 20

Course Breakfast

Servings

Ingredients

Chai Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your choice of milk
2 tablespoons chia seeds
2 tablespoons honey or your sweetener of choice
¼ teaspoon vanilla extract
1 ½ teaspoons chai spice recipe in notes

Chocolate Peanut Butter & Banana Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your choice of milk
3 tablespoons honey or your choice of sweetener
2 tablespoons chia seeds
½ large ripe banana mashed
2 tablespoons peanut butter
1 tablespoon cocoa powder

Strawberry Banana Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your milk of choice
2 tablespoons honey or your sweetener of choice
2 tablespoons chia seeds
½ large ripe banana mashed
4-5 large strawberries chopped

Chocolate Chip Cookie Dough Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your milk of choice
2 tablespoons chia seeds
2 tablespoons brown sugar
½ teaspoon vanilla extract
As Needed chocolate chips as many as you desire

Cinnamon Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your choice of milk
2 tablespoons honey or your sweetener of choice
2 tablespoons chia seeds
¼ teaspoon vanilla extract
½ teaspoon cinnamon

Peach Cobbler Overnight Oats

½ cup old fashioned rolled oats
½ cup plain or vanilla yogurt preferably greek yogurt
½ cup almond milk or your choice of milk
2 tablespoons honey or your sweetener of choice
2 tablespoons chia seeds
½ teaspoon cinnamon
¼ teaspoon vanilla extract
⅓ - ½ cup fresh peach small 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

In a bowl combine the oats, yogurt, milk, honey and chia seeds. Add in other ingredients (listed above) and mix until fully combined.
Place in an airtight container with a lid and chill overnight (or at least 4 hours).
Before serving, give the overnight oats a stir, then add toppings if desired. Enjoy!

Notes

Each recipe is enough for 1 serving.

Chai Spice Blend

1 tsp. ground cinnamon ⅓ tsp. ground cardamom

½ (heaping) tsp. ground ginger ⅓ tsp. ground allspice

⅛ tsp. ground cloves

This makes more than what you need for 1 serving of the Vanilla Chai Overnight Oats Recipe.

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Classic Italian Pasta Salad

July 20, 2023 by Sky Pilgreen Leave a Comment

This Classic Italian Pasta Salad is the ultimate summer dish, fresh, flavorful, and make-ahead friendly. Whether you're hosting a backyard BBQ, heading to a potluck, or meal prepping for the week, this easy pasta salad is a crowd-pleaser. Loaded with crisp vegetables, savory salami, mozzarella pearls, and tossed in a zesty homemade Italian dressing, it's a dish you'll make on repeat.

When summer hits and the temps soar past 100°F, I'm all about meals that are quick, easy, and don't require much time near a hot stove. I try to keep oven use to a minimum to avoid heating up the house, and I lean into recipes that can be made ahead or served cold. That's where this delicious pasta salad comes in-it's the kind of dish I like to whip up first thing in the morning and stash in the fridge for later.

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One thing you will find with this recipe, and most pasta salad recipes, is that it is easily customizable. If you don't have an ingredient, or don't like some of the ingredients, change them to make it your own. I like to think of recipes as guidelines. Very rarely do I follow them to a T.

Key Ingredients & Substitutions

Rotini Pasta: The spirals hold onto the dressing beautifully. Substitute with penne or fusilli if desired.
Cucumbers: Use thin-skinned varieties like English cucumbers; peel if the skin is thick.
Sliced Pickled Pepperoncini Peppers: Provide a tangy crunch. Bell peppers or pickled banana peppers are great alternatives.
Cherry Tomatoes: Bursting with sweetness; grape tomatoes or chopped Roma tomatoes also work well.
Black Olives: For a nice briny flavor. Green olives can be used for a different flavor profile.
Salami: Pepperonis or grilled chicken are suitable substitutes.
Mozzarella Pearls & Parmesan Cheese: Creamy and nutty elements that tie the salad together. Shredded mozzarella can be substituted.

How To Make Classic Italian Pasta Salad

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing: In a medium bowl, whisk together olive oil, apple cider vinegar, dijon mustard, lemon juice, honey, red pepper flakes (if using), garlic powder, Italian seasoning, salt, and pepper until well combined.

Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cucumbers, red onion, sliced pepperoncini peppers, cherry tomatoes, black olives, salami, mozzarella pearls, and Parmesan cheese. Pour the dressing over the salad and toss to coat evenly.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss the salad again and garnish with fresh parsley and basil.

Prep & Storage Tips

This Italian Pasta Salad can be made up to a day in advance. Store it in an airtight container in the refrigerator for up to 5 days.

More Delicious Recipes

Italian Salad Recipe

Broccoli Salad

Southwest Chicken Salad

Southwest Chicken Wrap

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Classic Italian Pasta Salad

Zesty and fresh Classic Italian Pasta Salad with salami, veggies, and homemade dressing. Perfect for potlucks, picnics, and meal prep!

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Prep Time 20

Cook Time 10

Total Time 30

Course Dinner, Lunch

Servings

Ingredients

Pasta Salad

8 ounces rotini cooked
1 ½ cups cucumbers quartered
½ cup red onion small diced
¼ cup sliced pepperoncini peppers
6 ounces black olives halved or sliced
8 ounces cherry tomatoes halved
8 ounces fresh mozzarella pearls
2 ounces parmesan cheese shredded
1 cup salami chopped
1 teaspoon salt
To Taste pepper

Italian Dressing

6 ounces olive oil
¼ cup apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon fresh lemon juice
1 pinch red pepper flakes
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon Italian seasoning
1 teaspoon salt
To Taste pepper

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a large bowl combine the pasta, cucumbers, onions, peppers, tomatoes, olives and salami. Toss to combine.
Now add in the mozzarella, parmesan, salt and pepper. Toss to fully combine.

Italian Dressing

Combine all of the Italian Dressing ingredients in a small bowl. Whisk to fully combine.
Pour the dressing over the pasta salad, stir to fully combine. Cover and refrigerate for at least 30 minutes before serving. Right before serving, give the pasta salad another stir to evenly distribute the dressing and serve. Enjoy!

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Easy Breakfast Casserole

July 13, 2023 by Sky Pilgreen Leave a Comment

Loaded with breakfast sausage, shredded potatoes, eggs, and cheese, this Easy Breakfast Casserole is always a winner. It's hearty, protein packed, and perfect when you need a homemade breakfast that can be made ahead or served to a crowd.

During the summer, our backyard chicken flock is laying eggs like crazy, so I'm always looking for breakfast recipes that use a good amount of eggs before they go bad. This breakfast casserole, baked oatmeal and quiches are recipes that I like to keep in rotation. They're simple, reliable, and easy to pull together with ingredients I usually have on hand.

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What I love most about this recipe is how flexible it is. You can make it start to finish in about an hour or prep the entire casserole the night before and bake it in the morning. This comes in handy once school starts and mornings feel rushed. Plus, it's easy to customize with different meats, cheeses, or vegetables depending on what you have on hand.

Related: Sausage Gravy and Chorizo and Egg Tacos

How To Make Easy Breakfast Casserole

Step 1

Partially cook the potatoes, then spread in an even layer over the bottom of the prepared pan.

Step 2

Now spread the cooked sausage evenly over the potatoes.

Step 3

In a large bowl, whisk together the eggs and milk until fully combined. Stir in three quarters of the shredded cheese. Pour the egg mixture evenly over the top, then sprinkle with the remaining cheese.

Step 4

Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!

Variations

One of the best things about this breakfast casserole is how easy it is to customize. Here are a few simple ideas:

Swap the sausage to bacon, ham or your favorite breakfast meat
Use your favorite cheese or a combination of cheeses
Add in sautéed onions and peppers for extra flavor
Toss in your leftover roasted veggies, like broccoli, zucchini or squash
Slice cherry tomatoes in half and drop them in the casserole before baking
Use frozen shredded hash browns for an even quicker breakfast casserole

How To Make-Ahead

To make this casserole ahead of time, assemble the entire dish, cover tightly with plastic wrap, and refrigerate overnight. When ready to bake, remove it from the refrigerator and let it sit on the counter while the oven preheats. Bake as directed until the center is set.

You can also fully bake the casserole, allow it to cool, and store in the refrigerator for up to 5 days.

This breakfast casserole is freezer friendly as well. Cut the fully baked and cooled casserole into squares, place them in a freezer safe container or bag, and freeze. Thaw overnight in the refrigerator and reheat in the microwave.

Whatever the occasion, this Easy Breakfast Casserole with hash browns is one you can count on. It's simple, filling, and always a hit with family and guests alike. I hope you give it a try soon.

-Sky🩷

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Easy Breakfast Casserole

This Easy Breakfast Casserole is made with breakfast sausage, shredded potatoes, cheese and eggs. It is make-ahead and freezer friendly!

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Prep Time 20

Cook Time 35

Total Time 55

Course Breakfast

Servings Servings

Ingredients

10-16 ounces breakfast sausage
2 tablespoons olive oil
1 pound potatoes (russets) peeled & shredded
1 cup cheddar cheese shredded
12 large eggs
¾ cup milk
1 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

Preheat an oven to 350°F and lightly grease a 9x13 pan.
In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks. Remove from the pan and drain. Set aside until needed.
In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with ½ teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being partially cooked, they will continue cooking when baked.
Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
In a large bowl combine the milk and eggs. Season with the remaining ½ teaspoon of salt your desired amount of pepper. Whisk to fully combine.
Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the egg and milk mixture and top with the remaining cheese.
Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!

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Banana Pudding Cupcakes

June 29, 2023 by Sky Pilgreen Leave a Comment

Your favorite pudding meets a cupcake. Banana Pudding Cupcakes are a game-changer! These are moist, fluffy vanilla cupcakes filled with the best homemade banana pudding and topped with a banana whipped cream.

I love just about anything with bananas in it. I've shared some of my favorite banana recipes with, like these Chocolate Chip Banana Muffins and this Banana Nut Baked Oatmeal. These Banana Pudding Cupcakes are by far the best one. Perhaps it's my Southern roots, but banana pudding holds a special place in my heart.

I mean, what's not to love about the combination of pudding, fresh bananas, and fluffy whipped cream? That's the inspiration behind this cupcake. If you're a fan of banana pudding, these cupcakes are a must-try!

When I embarked on creating these scrumptious cupcakes, my goal was to infuse them with natural banana-flavored pudding, avoiding artificial flavorings. To accomplish this, I begin by steeping half of an overly ripe banana in milk overnight, which I then use to prepare the pudding the following day.

This technique imparts a fresh banana taste without the need for actual banana pieces that might oxidize and spoil the texture. This method really does make the BEST pudding; I even use it for my traditional banana pudding.

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Tips

Assemble the cupcakes right before serving. Alternately you can assemble the cupcakes (minus the vanilla wafer and banana slice) in advance and refrigerate them. Just be sure to remove them from the refrigerator 30 minutes before serving.
Do not place the vanilla wafer and fresh banana slice on the cupcakes until you are ready to serve the cupcakes. The wafer will get soggy, and the banana will turn brown.
If you want to completely make the cupcakes in advance, do not garnish with the vanilla wafers and sliced bananas. Trust me, there will be plenty of fresh banana flavor from the pudding and whipped cream.

How To Make Banana Pudding Cupcakes

These cupcakes do take a little extra time and prep work, but I promise it is so worth it!

STEP 1

The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.

STEP 2

After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.

STEP 3

In a medium bowl whisk together the egg yolks. Set aside. In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.

Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.

STEP 4

Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Pour in the cornstarch mixture.

Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.

STEP 5

Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

How To Make Banana Whipped Cream

What is banana pudding without whipped cream? I took the same approach here, making the whipped cream as I did with the pudding. This makes the BEST whipped cream that brings just that much more delicious banana flavor to the cupcake. Sure, you can just make plain whipped cream, but where's the fun in that?

STEP 1

Place the remaining half of the banana from the pudding preparation into a container. Add the heavy cream to this container, then cover it and place in the refrigerator.

STEP 2

After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.

STEP 3

Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

ASSEMBLING THe CUPCAKES

When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.

Fill each hole with banana pudding. Spread a little on top of each cupcake as well.

Pipe on the banana whipped cream. Then place a vanilla wafer and slice of fresh banana on top of each cupcake.

Serve and enjoy!

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📖 Recipe

Banana Pudding Cupcakes

Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.

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Prep Time 1

Cook Time 40

Rest Time 4

Total Time 1 4 40

Course Dessert

Servings

Ingredients

Vanilla Cupcake

½ cup usalted butter softened
1 cup 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 easpoon salt

Banana Pudding (See Notes)

3 cups milk
½ large ripe banana sliced
3 ½ tablespoons cornstarch
¾ cup sugar
3 large egg yolks
4 teaspoons unsalted butter
1 ½ teaspoons vanilla extract
1 pinch salt

Banana Whipped Cream

2 cups heavy whipping cream cold
½ large ripe banana sliced
½ cup powdered sugar
1 splash vanilla extract

As Needed vanilla wafers
As Needed banana

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 a mixing bowl combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
While the butter and sugar are creaming combine the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Measure out the buttermilk, add in the sour cream and stir until fully combined. Set aside.
Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.
Pour in ⅓ of the milk mixture, mix on low until just combined.
Continue this process until all of the flour and milk mixture have been incorporated. Scraping down the sides of the bowl as needed.
Scoop into the prepared cupcake pan.
Bake for approximately 20-25 minutes. The cupcakes are ready when a toothpick inserted in one of the cupcakes comes out with moist crumbs. Cool for 5 minutes before removing from the pan. Place cupcakes on a cooling rack.

Banana Pudding

The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.
After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.
In a medium bowl whisk together the egg yolks. Set aside.
In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.
Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.
Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Add in the cornstarch mixture.
Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.
Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

Banana Whipped Cream

12-24 hours before making the Banana Pudding Cupcakes slice half of a very ripe banana and place in a container. Pour the heavy cream in the same container, cover and refrigerate.
After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.
Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

Assembling Cupcakes

When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.
Fill each hole with banana pudding. Spread a little on top of each cupcake as well. Pipe on the shipped cream and top with a slice of fresh banana and a vanilla wafer. Enjoy!

Notes

Start infusing the milk and heavy cream 12-24 hours before making the recipe.

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The BEST Sour Cream and Chive Mashed Potatoes

June 22, 2023 by Sky Pilgreen Leave a Comment

Who doesn't love a huge helping of creamy, buttery mashed potatoes alongside their favorite main dish? Whether you're serving up a cozy weeknight meatloaf, crispy chicken tenders, or a holiday roast, these sour cream and chive mashed potatoes are the ultimate comfort food side dish.

Sour Cream and Chives mashed Potatoes in a white bowl.

I look forward to spring every single year when the perennial herbs start popping back up in the garden. Chives are always one of my absolute favorites because they add such a fresh, bright punch of flavor to rich dishes. Combined with tangy sour cream and plenty of butter, they take standard mashed potatoes to a whole new level!

Why You'll Love This Recipe
Key Ingredients & Substitutions
👉 Sky's Tips for the Best Mashed Potatoes
How to Reheat Leftover Mashed Potatoes (Without Drying Them Out!)
What to Serve with Mashed Potatoes
Frequently Asked Questions
More Delicious Recipes

Why You'll Love This Recipe

Simple Ingredients: Just a handful of pantry and fridge staples you likely already have on hand.
No Special Equipment: No ricer or fancy gadgets needed, just a classic potato masher.
Make-Ahead Friendly: Easy to prep in advance and reheat when needed.

Key Ingredients & Substitutions

The Potatoes: You can use whatever potatoes you have on hand! Yukon Golds yield a naturally buttery, ultra-creamy texture, while Russets make for lighter, fluffier mashed potatoes. If you love a bit of rustic flavor, red potatoes work great too, you can even check out my Red Skin Mashed Potatoes for step-by-step tips on leaving the skins on!
Sour Cream: Adds that signature tangy richness. If you're out of sour cream, full-fat plain Greek yogurt makes a fantastic 1:1 substitute!
Fresh Chives: Freshly snipped chives give the best flavor and color. If you only have dried chives on hand, use about 1 to 2 teaspoons.
Warm Milk & Butter: Heating your milk and butter together in a small saucepan before adding them to the potatoes keeps everything hot and prevents the potatoes from becoming gummy.
Want Garlic? Stir in ½ teaspoon of granulated garlic along with the salt and pepper, or hop over to my Roasted Garlic Mashed Potatoes for a deep, slow-roasted garlic option!

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

👉 Sky's Tips for the Best Mashed Potatoes

Start with Cold Water: Always place your raw chopped potatoes in cold water before bringing the pot to a boil. This ensures the potatoes cook evenly all the way through rather than cooking on the outside while remaining hard in the middle.
Avoid Over-Mashing: Mash just until smooth. Over-processing potatoes releases too much starch and affects the texture.
Warm Your Liquids: Never add cold milk or butter straight from the fridge into hot mashed potatoes! It drops the temperature of the dish instantly.

How to Reheat Leftover Mashed Potatoes (Without Drying Them Out!)

Mashed potatoes are notorious for drying out in the fridge, but these three simple methods bring them right back to life:

Stovetop (My preferred method): Place leftovers in a saucepan over low heat. Add a splash of milk and a tablespoon or two of butter, stirring until heated through.
Oven: Transfer to a baking dish, top with a few small pats of butter, cover tightly with foil, and bake at 350°F for 15-20 minutes until warm. I use this method in my Loaded Mashed Potatoes recipe.
Microwave: Heat in a microwave-safe bowl at 50% power in 30-second intervals, adding a splash of milk and stirring between each burst.

What to Serve with Mashed Potatoes

Mashed potatoes are the ultimate versatile side dish! Here are a few reader favorites that pair wonderfully with them:

Chicken Fried Chicken or Chicken Fried Steak! Perfect combos!
Smothered Chicken (the rich gravy over these potatoes is incredible!)
Oven Baked Pork Chops make the perfect pairing for these sour cream and chives mashed potatoes!
Hamburger Steak! You can never go wrong with this pairing!

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can fully make this recipe up to 2 days in advance. Store covered in the refrigerator, then reheat using the oven or stovetop method with a splash of extra milk right before serving.

How long do leftover mashed potatoes last?

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them in a freezer-safe bag for up to 3 months!

I hope these delicious mashed potatoes become a staple in your kitchen too!

-Sky🩷

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📖 Recipe

Sour Cream and Chive Mashed Potatoes

Tangy sour cream and freshly chopped chives take these classic buttery mashed potatoes to the next level! An easy, crowd-pleasing side dish perfect for weeknights or holiday meals.

No ratings yet

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dishes

Servings Servings

Calories 425 kcal

Ingredients

2 pounds potatoes peeled (optional) and chopped into medium pieces
6 tablespoons sour cream
4 ounces butter cubed
5 tablespoons milk
1-2 tablespoons chives chopped
1 teaspoon salt
As Needed pepper

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Place chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until easily pierced with a fork. Drain completely and return to the warm pot.
In a small saucepan over low heat, whisk together the milk, butter, and sour cream until melted and combined. Do not boil.
Mash the potatoes, then pour the warm milk mixture over top. Stir until smooth and creamy.
Fold in the salt, pepper, and fresh chives. Adjust seasonings to taste and enjoy!

Notes

Flavor Adjustment: For a milder flavor, reduce the sour cream by 1-2 tablespoons and substitute with an equal amount of milk.

Nutrition

Calories: 425kcalCarbohydrates: 41gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 790mgPotassium: 1015mgFiber: 5gSugar: 3gVitamin A: 888IUVitamin C: 45mgCalcium: 76mgIron: 2mg

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Growing Summer Squash

June 20, 2023 by Sky Pilgreen 1 Comment

Summer squash is a staple in most gardens, especially in this southerner's garden. It is extremely easy to grow through Spring, Summer and Fall, that is if the pests don't kill it first. We'll touch on that more later. Squash is a very prolific plant, with only a handful of plants needed to feed a family, making it a favorite of many home gardeners.

First, let's talk about the two main types of squash and their differences, Summer Squash and Winter Squash. Summer Squash has a thin, more tender skin and a very short storage life. Winter squash has a thicker, less palatable skin and a much longer storage like. Yellow squash as well as zucchini are some of the more common varieties of summer squash grown.

Pumpkins and butternut squash fall in the winter squash category. Summer Squash varieties are typically eaten shortly after they are harvested, whereas winter Squash can be stored and eaten throughout the Winter.

Another major difference between the two is how they grow. Summer Squash grow in more of a bush style, where winter squash typically grows long vines and can be grown vertically.

Summer Squash Varieties to Try
When To Grow Summer Squash
- Spring Planting
- Fall Planting
Where To Grow Summer Squash
How to Plant Summer Squash
Harvesting Summer Squash
Pests in the Garden
More on Gardening

Summer Squash Varieties to Try

Zucchini - You can find many different types of zucchinis from the popular "Black Beauty" to a yellow type called "Golden Zucchini".
Patty Pan Squash - This type grows rounder and flatter and makes a great, fun addition to the garden.
Straight Neck Squash - A favorite of mine for making fried squash!

When To Grow Summer Squash

Summer Squash can be grown in the Spring, Summer and Fall. For most climates, Summer Squash will grow until a frost kills it. They are easy to germinate and very fast growers. Most varieties are ready to harvest in just 50 days from sowing. In most climates, summer squash is started in early spring. For a head start in the Spring start plants indoors before your last frost date.

Spring Planting

For Spring planting start seeds indoors 4 weeks before your last frost date. Using a planting calendar really helps keep track of when to start your seeds. Don't be tempted to start your seeds too early, because these fast-growing plants will quickly outgrow their pots and need further potting up.

Direct sow seeds outside after threat of frost has passed. For continuous harvesting continue sowing ever 3 weeks throughout your growing season.

Fall Planting

Depending on your first frost date, late summer planting can be done for Fall harvesting. Direct sow seeds in late July through August.

Where To Grow Summer Squash

Plant in area that receives full sun and soil that is well-draining. Amend soil with compost and feed regularly with an all-purpose fertilizer for continuous production.

How to Plant Summer Squash

Plant summer squash 18-24 inches apart. Summer squash plants grow vigorously and take up a lot of room when mature. Be sure to give them plenty of space to grow.

For limited space try growing summer squash vertically. While it won't climb by itself, you can tie it up a stake or trellis as it grows. Summer Squash plants will but out some tendrils but will still need help to support the plant.

Keeping the leaves trimmed will help with airflow. Trim leaves that are yellowing or show signs of powdery mildew. Powdery mildew is a fungal disease that appears on the leaves and stems of plants. It is grayish white in color and looks like powder on the plant. Remove the infected leaves and stems and dispose of them.

Harvesting Summer Squash

Harvest in the mornings when the moisture content of the squash is higher. This will help keep the squash longer in the refrigerator. Squash should be harvested when young. When harvested young, the skin is thinner and more tender. The squash will also be more flavorful. The seeds are smaller and easier to eat. If harvested when large and more mature, summer squash is best used in baked goods like zucchini bread or muffins.

If one really gets away from you, let it fully mature and save the seeds for your next planting.

Pests in the Garden

Like any plant you grow in the garden, summer squash has pests that can destroy and entire crop, sometimes before you get to harvest any. Here we will discuss the 2 most common pests, Squash Bugs and Squash Vine Borers. The nemesis to most gardeners. No squash plant is safe from wither of these pests.

Squash Bugs suck the sap from your plants, resulting in wilted, damaged plants that stop producing. Squash Bugs typically lay their bronze-colored eggs on the underside of leaves; however, I have found them on the tops of leaves several times. The eggs are laid in clusters and can easily be spotted if you are searching for them.

Squash Vine Borers are the most destructive pest, in my opinion. The moth lays its eggs on EVERY part of the squash plant. These bronze-colored eggs are a lot harder to spot than the squash bug eggs because they are laid singly. If left to hatch, the larvae bores into the plant, eating its way through the stem, ultimately killing the plant. If you notice a yellow substance that resembles sawdust around your plants stem, that is the larvae eating through the stem.

The best way to deal with these two pests is to try to prevent the damage they can do. The easiest step to take is to look over your plants daily and hand pick the eggs before they get the chance to hatch. Once they hatch it will be a lot harder to get rid of them.

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More on Gardening

Growing Broccoli

Growing a Kitchen Garden

Growing Tomatoes

Growing Peppers

One response to “Growing Summer Squash”

Sam

July 13, 2023

Great read!

Reply

Spicy Sausage and Olive Pizza

June 14, 2023 by Sky Pilgreen 2 Comments

Spicy Italian Sausage, briny green olives and fresh banana peppers top this absolutely delicious pizza. The combination of toppings on this Spicy Sausage and Olive Pizza is sure to be your new favorite for pizza night. I've included links to my favorite easy pizza sauce and essential pizza dough recipes below.

Pizza! We make a lot of pizza in the Pilgreen household. Through the years we have played with many topping combinations, some have become staples, like this Pepperoni Alfredo Pizza, and some are on repeat quite often.

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This combination of toppings is certainly my go to, when I have Italian Sausage. Both spicy and sweet Italian Sausage work great for this pizza. I typically use whatever I have on hand. The briny green olives add FANTASTIC flavor to pizza; I add them to so many different pizzas. They are one of my favorite pizza toppings. And fresh basil from the garden during the warmer months.

How to Make Spicy Sausage and Olive Pizza

Pizza Dough: First make the pizza dough using your favorite pizza dough recipe or try my favorite pizza dough recipe.

Pizza Sauce: While the dough is proofing whip together this super easy, no cooking necessary, pizza sauce from scratch. This sauce has been a favorite of mine for years now. I usually make the full batch, use what I need, portion and freeze the rest.

Cook Sausage: In a pan over medium heat, cook the sausage, crumbling it as it cooks. Remove from the pan and place on a paper towel lined plate until needed.

Slice Peppers and Olives: You can use either fresh banana peppers (what I used in this recipe) and thinly slice them along with the olives or use pre-sliced and pickled banana peppers. Both are fantastic on pizzas!

Assemble Pizza: Roll out the dough to roughly 15". Spread your desired amount of pizza sauce over the dough. Top with mozzarella cheese, meat, peppers and olives. Sprinkle over the remaining mozzarella and parmesan cheese.

Bake: Place in a 450° F oven and bake for 15-20 minutes.

Cool: Cool for 5-10 minutes before topping with fresh basil and slicing. Enjoy!

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Pepperoni Alfredo Pizza

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Sheet Pan Pizza

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📖 Recipe

Spicy Sausage and Olive Pizza

Crumbled spicy sausage, briny green olives, fresh banana peppers and loads of cheese make up this absolutely delicious pizza. If you are looking for something different, this pizza is a must try!

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Dinner

Servings

Ingredients

½ pizza dough recipe (link below) or your favorite pizza dough
As Needed pizza sauce link below
8 ounces spicy italian sausage cooked and crumbled
20 green olives sliced
2 large banana peppers sliced
3 cups mozzarella cheese shredded
As Needed parmesan cheese shredded
1 drizzle olive oil optional
As Needed fresh basil optional

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Pre-heat an oven to 450° F.
Lightly grease a work surface and roll the pizza dough out into a 15-inch circle. Place on a lightly greased pizza pan, gently stretch the dough back into a 15-inch circle.
Spread an even layer of pizza sauce over the pizza dough. Using as much as you want. Sprinkle over 2 cups of the mozzarella cheese.
Add the crumbled spicy Italian sausage, green olives and banana peppers. Sprinkle over the remaining mozzarella cheese and the parmesan cheese. Add a drizzle of olive oil if desired.
Bake for 15-20 minutes. For a thicker crust let the pizza rest for 30 minutes before baking.
Allow the pizza to rest for 5-10 minutes before topping with basil and slicing. Enjoy!

Notes

Actual time varies, depending on if you are making the dough from scratch too.

Pizza Dough

Pizza Sauce

For a thicker crust, let the pizza sit for 20-30 minutes after adding the toppings to puff up.

Tried this recipe?Let us know how it was!

Variations

If you don't have banana peppers or don't care for banana peppers, try using some of these other peppers.

Bell Peppers - Diced bell peppers of any color are always a great topping for pizza.

Jalapeño Peppers - Fresh or pickled jalapeños make a fantastic pizza topping. Especially if you really want to up the spice level.

Pepperoncinis - Fresh or pickled pepperoncinis (like the ones you get in some delivery pizza boxes) are great when cooked on pizzas.

Growing Cabbage

June 10, 2023 by Sky Pilgreen Leave a Comment

A member of the Brassica family, Cabbage is great addition to every garden. This cool season crop can prove pretty tricky to grow, but with the right conditions and a little care, it can be done successfully. From the classic large green heads of cabbage to red and savoy types of cabbage, you cannot go wrong with growing cabbage in your Spring and Fall gardens.

I love growing cabbage in the garden. Cabbage is one of my favorite Spring crops to grow. In my house we LOVE fried (sautéed) cabbage. However, growing this delicious crop hasn't been the easiest for me to grow. My first few attempts at growing cabbage I was left with small heads of cabbages that were absolutely riddled with pests. While that certainly made the chickens happy, this gardener was not so happy. After a lot of research and persistence, I have been able to grow large cabbage heads that are worthy of pictures, and cooking!

Round Green Cabbage Varieties

Red Cabbage Varieties

Other Cabbage Varieties

Cabbage is a cool season crop, meaning that it thrives in cooler weather. Spring and Fall are the best times of the year to grow cabbage. If grown in the summer, cabbage plants are more likely to bolt and go to seed. They key to growing great cabbage is knowing when to plant it. Knowing your growing zone and following a planting calendar are the best way to make sure you plant cabbage at the right time for your area.

I am in East Texas, growing zone 8a and I typically plant my cabbages starts out 4-6 weeks after starting them indoors.

The key to Fall planting is waiting until the weather cools in late summer before planting your starts out. Cabbage does not like hot weather and will not thrive it planted in the heat of summer. You will want to really watch your weather forecast and wait to plant your cabbage.

It is best to wait until late summer when the weather is consistently below 90° F. Cabbage will not tolerate the heat very well.

A kitchen garden should be beautiful and reflective of your personality. You should want to spend time in it. A kitchen garden should be productive but is not meant for growing large quantities of food for preserving. Grow herbs, vegetables and fruit that you and your family normally eat and cook with.

Plant in full sun, aiming for a minimum or 6 hours of direct sunlight daily. Although cabbage likes growing in cool temperatures, it needs full sun to grow. Plant in fertile, well-draining soil amended with compost.

Cabbage plants get quite large and require ample space to grow. Aim to plant your cabbage plants 18-24 inches apart. At planting, fertilize with an all-purpose organic fertilizer. I like to add some blood meal along with my fertilizer for a boost of nitrogen.

Cabbages are heavy feeders and require a regular feeding schedule to form large heads. Once the plants have been in the ground for 3 weeks, I like to fertilize with fish emulsion every 3-4 weeks until harvest.

When it comes to watering cabbage plants, stick to a regular even watering schedule. Uneven watering will cause stressed plants that do not form good heads. Mulching will help the soil retain moisture and keep your cabbage happy.

When harvesting "heads" of cabbage, harvest when the cabbage has formed a nice tight head. You can harvest at any size, just be sure to harvest before it heats up in the summer. Fall grown cabbage can tolerate a light freeze but should be harvested before a hard freeze.

When harvesting "leafy cabbages" such as Pak Choi, use the cut and come again method for continuous harvests.

Cabbage worms, slugs and pill bugs love to feast on plants in the brassica family. I struggle with all three of these pests throughout the year. These pests can decimate your cabbages in a short period of time if you do not keep up regular pest control.

I typically reach for Diatomaceous Earth (DE) for these pests. You can lightly dust the plants whenever you see pest damage to help rid them of the pests. Another organic product that works well is Bacillus Thuringiensis (BT). This is a spray that is very effective against cabbage worms.

If caught early enough, simple hand picking may be all you need to fight these pests and save your cabbages.

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Growing Broccoli

June 5, 2023 by Sky Pilgreen 7 Comments

There is nothing quite like growing broccoli. Nutrition alone makes this delicious vegetable a prize in the garden. The flavor of homegrown broccoli, however, far surpasses what you get from the grocery store. You might be thinking, surely it doesn't taste that much different. It does, it really does!

Some Broccoli Varieties to Try
When to Grow Broccoli
- Spring Planting
- Fall Planting
Where to Grow Broccoli
How to Plant Broccoli
Harvesting Broccoli
Recipes Using Broccoli

Broccoli is a cool season crop that grows best in the cooler months of the year. It is in the Brassica family, much like cabbages, cauliflower and brussels sprouts. Plants in the brassica family need a long growing season, which makes them a little difficult to grow in the spring in growing zones like mine that get warm fairly quickly in the spring. Fall planting of these plants usually work best for zones that are on the warm side.

This year I was a happy broccoli mama! This spring has been much cooler than normal, making a fantastic spring garden. With the cool spring and lots of rain, my broccoli harvest was the best to date. I live in East Texas, growing zone 8b and our springs are usually very warm and short. This year was different, and the brassicas loved it! So did I!

Some Broccoli Varieties to Try

I have had the best success with Green Magic Broccoli. This variety produces large heads and grows well in the South.
Calabrese Broccoli grows medium to large heads. In my experience, this variety goes to seed pretty quickly when Spring starts to warm up. Fall tends to be the nest time for me to grow this variety.
Belstar is a variety that I am excited to try this Fall/Winter. This variety grows well in the South and can be grown through the winter.
Sun King is known for being heat tolerant and producing tons of side shoots.

There are so many more that you can try. Some varieties will do better it certain growing zones than others.

When to Grow Broccoli

Depending on your growing zone (you can look up your growing zone here) broccoli is best planted as early as late winter for a spring crop to late august for a fall crop. In some areas early to mid-spring is the ideal time to plant broccoli. In my experience, trial and error will help you learn when the best time to plant in your area is.

Always check with your seed pack to know when to sow broccoli seeds.

Related➡️ How to Grow Tomatoes and How to Grow Cabbage

Spring Planting

For Spring Planting, I start my broccoli seeds indoors in December and plant them out in February. In late April and early May I am harvesting beautiful heads of broccoli. I like to follow a planting calendar to help keep track of when to start seeds and when to plant them out. Keeping up with the weather also helps a lot.

In general start seeds indoors 6-8 weeks before your last frost.

Since broccoli prefers cooler weather, and can withstand a light frost, it is best to plant out before your last frost date in the spring. Broccoli takes a while to mature so planting early before it gets too warm in spring is ideal.

Fall Planting

Since the soil is warm enough to germinate seeds, you can sow your seeds directly in the ground for your fall planting. Or you can start them indoors and transplant them out. I like to start my fall broccoli indoors to better keep an eye on them. Since I live in such a hot climate, I find it is best to keep them indoors and plant them out when the weather cools down. In cooler climates you can probably get by with direct sowing your broccoli.

Directly sow seeds in late July. Sow ¼" deep 18-20 inches apart.
Start seeds indoors in late July. Plant out when the weather cools down, around 4-6 weeks after starting seeds indoors.

Aim to plant your broccoli starts out at least 4 weeks before your first frost to give them ample time to get established.

Where to Grow Broccoli

Broccoli likes to grow in full sun. Aim to plant broccoli in a sunny spot with well-draining soil. To prevent leggy plants broccoli needs 6-8 hours of sun every day.

Broccoli needs nutrient dense soil to develop those beautiful heads that we all love. Amending with fresh compost at planting as well as fertilizing with a good all-purpose fertilizer will ensure your broccoli plants develop nice healthy heads for eating.

How to Plant Broccoli

Broccoli is a heavy feeder and requires ample space to grow. Plant broccoli with a spacing of 18-20 inches. The more room you give them the healthier the plants will be.

Fertilize at planting time and again 3-4 weeks after planting. Continue feeding regularly for the best production.

Keep plants well-watered, aiming for 1-1 ½ inches per week.

Harvesting Broccoli

Harvest broccoli heads while they are still firm and tight. This may take a few times to get this right. I know I have let far too many broccoli heads grow too long hoping for larger heads resulting in loose broccoli heads that are near flowering.

Harvesting broccoli heads in the morning while the plants are full of moisture and the weather is still cool is the best time. This will help the broccoli longer in the refrigerator.

Don't toss those broccoli leaves after harvesting the heads. Broccoli leaves are edible and delicious! Young broccoli leaves are great in salads. You can sauté broccoli leaves and add them to soups, quiches and many more dishes. I treat broccoli leaves like I do kale. If you don't plan on eating the leaves, toss them to your chickens. They make a great chicken treat!

Alternatively, you can leave the broccoli plant in the ground, and it will continue produces small broccoli florets, great for snacking on or adding to a stir-fry.

Recipes Using Broccoli

Roasted Broccoli

Quick Beef and Broccoli

Creamy Chicken and Broccoli Pasta

Broccoli Rice Casserole

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Sourdough Bagels

May 22, 2023 by Sky Pilgreen 2 Comments

Chewy, flavorful Sourdough Bagels that are extremely easy to make. Seriously, you will love how easy these delicious bagels are to make. Chewy, crusty and full of sourdough's delicious tangy flavor, these bagels should be on every sourdough bakers "must bake" list.

Any chance I get to use my sourdough starter I jump on it. Making homemade sourdough bagels is definitely at the top of my list, right beside sourdough bread, as one of my favorite ways to use my sourdough starter.

I've mentioned before how much I love making bread from scratch. Making fresh bread is nothing like baking a batch of cookies, you really feel accomplished and want to share with the world, "Look what I made!" Well, that's how it is for me when I make any type of bread. Maybe that's because bread making seems hard, especially to a new baker. I promise, it really isn't that hard to make and my goodness, it tastes so much better than any store-bought bread.

Sourdough Bread

Sourdough English Muffins

Sourdough Cinnamon Rolls

Roasted Garlic and Rosemary Sourdough Bread

The full instructions can be found in the recipe card below.

These bagels will take 2 days from start to finish. Make sure you read through the entire recipe before starting to ensure you have enough time to complete the recipe.

Day 1:

Feed the sourdough starter 4-6 hours before making the dough. Once the starter is ready add it to a bowl with the water, sugar, salt and bread flour. Mix to combine.

Now knead the dough until it is soft and elastic and passes the windowpane test. Adding more flour if needed during the kneading process.

Cover and place on the counter to long ferment overnight.

If you keep your starter in the refrigerator, pull it out the night before, discard and feed the starter then leave it out on the counter overnight.

In the morning discard and feed the starter again.

This will give the starter a boost before using it for the recipe. I find my starter is more active when I feed it the night before using it.

Day 2:

Time for shaping!

To shape the bagels, start by dividing the dough into 2 equal pieces. Then divide each piece into 4 equal pieces, making 8 pieces total. Working with one piece of dough at a time, pinch together all of the edges then place seam side down on your work surface. Roll them into smooth round boules, like you do for dinner rolls.

Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.

Place on a parchment line baking sheet, lightly cover with a towel and allow to proof until puffy.

In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an eggwash.

Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.

Whether you want cheese, poppy seed or the ever famous "everything bagel" this is when you season the bagels.

If you are wanting to flavor the dough here are a few options to use. Just add them into the dough before shaping the bagels.

Dried garlic

Raisins

Blueberries

After the bagels have been boiled, lightly brush them with the eggwash then add your choice of flavorings. Place in the oven and bake! Simple as that, now you have delicious Sourdough Bagels!

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📖 Recipe

Sourdough Bagels

All of the delicious flavor and health benefits of sourdough in a delicious bagel. Sourdough Bagels are one of my favorite recipes to make using sourdough starter.

5 from 1 vote

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Prep Time 1

Cook Time 30

Rest Time 16

Total Time 17 30

Course Breads, Breakfast, Freezer Friendly

Servings

Ingredients

100 g sourdough starter fed and active
1 ¼ cup water
2 tablespoon light brown sugar
1 ½ teaspoon salt
3 ½ cup bread flour
As Needed toppings/flavorings

Water Bath

3 qt water
¼ Cup brown sugar or malted barley syrup
1 Tablespoon baking soda

Eggwash

1 Large egg beaten
1 Tablespoon water

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In the bowl of a mixer combine the active starter, sugar, salt, water and bread flour. Mix until fully combined. Using a dough hook knead the dough until it is soft, elastic and it passes the windowpane test. (Add more flour if needed during the kneading process.)
Place in a lightly oiled bowl, cover with a damp towel and place on the counter overnight for a long ferment.
The next day, punch down the dough, and turn out onto an unfloured work surface. Line and lightly grease a large baking sheet.
Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.
Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap. Allow the bagels to proof for until puffy. This should take about 30 minutes. You are not wanting them to double, just to become puffy.
Once the bagels are proofed, preheat an oven to 425° F.
In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an eggwash.
Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute.
Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.
Egg wash each bagel and sprinkle with toppings or leave plain.
Place in the oven and bake for 20 minutes. Enjoy!

Notes

Windowpane Test:

Pull a piece of the dough off of the big ball of dough. With both hands, gently stretch the dough out until the middle stretches out thin enough to see through it. If the dough stretches out thine enough for you to see through it before it breaks, the dough has been kneaded long enough. This is called the windowpane test. If it stretches and breaks pretty quickly, knead the dough longer.

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Chicken Fried Chicken

April 29, 2023 by Sky Pilgreen 2 Comments

When I think of homemade comfort food, I think of fried chicken and gravy. Chicken Fried Chicken with country gravy to be exact. One of my go-to meals when I want to sit down to a hearty, comforting meal that only requires a few simple ingredients. You will love how easy this delicious recipe is to follow and how quick it comes together.

Is there anything more comforting than chicken fried chicken smothered in country gravy with a side of creamy mashed potatoes? In the South, we love just about anything fried and anything smothered in white gravy. You will see chicken fried chicken on just about every restaurant that serves southern cuisine. For good reason too, it is delicious!

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This recipe is definitely a family favorite, that is requested all of the time. Everyone loves the golden fried chicken smothered in the scratch made country gravy. Especially when it is served with a side of creamy mashed potatoes, like these roasted garlic mashed potatoes, and a good yeast dinner roll. You really can't go wrong with that combination.

How To Make Chicken Fried Chicken

This easy homemade chicken fried chicken recipe is a delicious and comforting dish perfect for weeknight dinners.

STEP 1

Pound the chicken breasts out until an even thickness.

STEP 2

In a medium bowl mix together the butter milk, eggs and a dash or two of your favorite hot sauce (optional).

STEP 3

In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.

STEP 4

Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.

STEP 5

Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.

How To Make Country Gravy

Hands down, the best gravy ever, is a simple Country Gravy also known as a white gravy. The secret to making a great tasting country gravy is to use leftover oil with the fond (little brown bits of flavor) from whatever meat you have cooked. So, for this Chicken Fried Chicken recipe we are using some of the oil and brown bits leftover from frying the chicken.

STEP 1

In a large saucepan over medium heat add in the oil (with some of the brown bits). Now add in the flour and whisk until smooth and it just leaves a film on the bottom of the pan.

STEP 2

Slowly pour in the milk, whisking to prevent sticking. Continue whisking until thickened.

STEP 3

Season with salt and pepper and remove from the heat.

You'll find that most good country gravies have lots of black pepper in them. I find the best pepper to use is freshly cracked black pepper; it provides best pepper flavor. With that being said, you can certainly use ground black pepper. Use more or less, depending on the flavor you like.

Substituting Buttermilk

While buttermilk will give the chicken wonderful flavor you can certainly substitute it for regular milk. You can also make buttermilk, well at least a soured milk, by adding about 1 tablespoon of some sort of acid, like lemon juice or vinegar, to the milk 5-10 minutes before using it.

I have been using Buttermilk Powder a lot here recently, simply because I find it easier to keep in the refrigerator than actual buttermilk. I use it in Cornbread, for fried chicken and any other recipe that calls for buttermilk. You should be able to find it at your local grocery store or online.

More Delicious Recipes

Roasted Cauliflower

Sautéed Green Beans with Mushrooms

Southern Style Green Beans

Collard Greens

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📖 Recipe

Chicken Fried Chicken

Simple and delicious homemade Chicken Fried Chicken with country gravy. You will love how quickly this recipe comes together with just a handful of simple ingredients.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Servings

Ingredients

Chicken

4 chicken breasts
¾ cup buttermilk
2 large eggs
1 dash hot sauce 1-4, optional
1 ½ cups flour
1 teaspoon cornstarch
1 teaspoon paprika
2 teaspoons salt
½ teaspoon pepper
½ tablespoons garlic powder
¼ teaspoon chipotle powder or cayenne
as needed oil for frying

Country Gravy

2 tablespoons pan oil with brown bits or use butter
2 ½ tablespoons flour
1 ¼ cups milk
½ teaspoon salt
to taste black pepper

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Chicken

In a large cast iron skillet preheat 1-inch of oil to 350°F.
While the oil is heating up prep the chicken. Slightly pound out each breast until an even thickness is achieved. Pat the chicken dry and lightly salt and pepper it on both sides.
In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.
In a medium bowl mix together the milk, eggs and a dash or two of your favorite hot sauce(optional).
Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.
Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.
Place on a wire cooling rack and repeat until all of the chicken is cooked.

Country Gravy

In a large saucepan over medium heat add in the oil (with some of the brown bits). Now add in the flour and whisk until smooth and it just leaves a film on the bottom of the pan.
Slowly pour in the milk, whisking to prevent sticking. Continue whisking until thickened.
Season with salt and pepper and remove from the heat.

Notes

By pounding the chicken breast out slightly, you create an even thickness that ensures the breast cooks more evenly.
For the best Country Gravy use some of the oil after you fry the chicken to make the roux.
If you don't want to use the leftover oil, you can use butter in its place.

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Strawberry Blueberry Muffins

April 25, 2023 by Sky Pilgreen 32 Comments

Looking for a tasty treat for breakfast? These Strawberry Blueberry Muffins are perfectly moist, fluffy and packed full of fresh strawberries and blueberries. Batch bake them, store them in the freezer and you'll have a tasty breakfast ready for those busy mornings.

If you have been here long, you will probably recognize this recipe. This is the same recipe I use for my Blueberry Muffins; I just make a few changes to the batter. You might also remember how much I rave about the batter.

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I have tried many different muffin batters, and this one has been the best when it comes to moisture and texture. You will certainly see it pop up more in my blog, with different flavor combinations. This is a great all-purpose muffin batter.

Since Spring brings loads of fresh strawberries and blueberries, these muffins have been one of my favorite ways to use them. I'm pretty sure the kiddos are loving them too! I'll get as many as I can in the freezer before the berry season is over.

What you will love about this recipe, besides how good it is, is how fast it comes together. The entire process, from beginning to end, takes only 30 minutes. It's incredibly simple to follow and ideal for batch cooking, which is my usual approach when baking muffins.

Doubling or even tripling this recipe is incredibly simple. Just divide the mixture into separate bowls before adding the fruit to create a variety of muffins.

Once baked and cooled, store them in airtight containers and freeze. This is an excellent method for stocking up on breakfast options in your freezer.

How To Make Strawberry Blueberry Muffins

Grab a mixing bowl and a spatula for this recipe, no mixer required! Did this recipe just get better? I told you was easy.

1. In a large mixing bowl whisk together the dry ingredients. Toss in the strawberries and blueberries. Gently mix until well combined.

2. In a separate bowl, I like to use the measuring cup that I measure the milk in, combine the milk, melted coconut oil, vanilla extract and eggs. Mix until well combined.

3. Pour the milk mixture into the dry ingredients and fold just until combined. Do not overmix.

4. Scoop into lined muffin pan, filling all of the way full. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!

Storage & Freezing Tips

Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.

When freezing muffins, allow them to cool completely before placing them in an airtight container or freezer bag in a single layer. Muffins can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight.

💡Tips

You do not have to thaw frozen berries before baking muffins. You can add the frozen berries straight to the muffin batter and bake. The muffins will turn out great!

If using frozen blueberries, thaw, rinse and pat dry before adding to the dry ingredients. This prevents the blueberries from turning the muffin batter blue/grey. This step is not necessary but makes a more appealing muffin.

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Chocolate Chip Banana Muffins

Cinnamon Rolls

Cherry Muffins

Orange Poppy Seed Muffins

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Strawberry Blueberry Muffins

Jam packed with berries, these Strawberry Blueberry Muffins are moist, fluffy and absolutely delicious! Ready in just 30 minutes and freezer friendly.

5 from 20 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Freezer Friendly

Servings

Ingredients

2 ¼ cup all-purpose flour
1 cup sugar
¼ teaspoon salt
1 tablespoon baking powder
1 cup blueberries fresh or frozen
6 ounces strawberries rough chopped
2 large eggs
1 cup milk room temperature
½ cup butter (or coconut oil) melted and cooled to room temperature
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 375° F and line a muffin pan with liners.
In a large bowl combine the flour, sugar, salt and baking powder. Whisk until fully combined. Toss in the strawberries and blueberries. Mix to evenly distribute the berries.
In a separate bowl combine the milk, melted butter, vanilla extract and eggs. Whisk until fully combined.
Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan and bake for 16-20 minutes. Or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!

Notes

Fresh or frozen berries can be used.

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10 Delicious Chicken Recipes for Easy Weeknight Dinners

April 20, 2023 by Sky Pilgreen Leave a Comment

We've all been there: it's 5:00 PM, you're staring at a pack of chicken, and you have absolutely zero inspiration. It's so easy to fall into a dinner rut, but weeknight meals don't have to be boring or dry! To help jumpstart your kitchen routine, I've gathered my family's absolute favorite 10 Delicious Chicken Recipes for Easy Weeknight Dinners.

Every single one of these recipes is made from scratch, packed with flavor, and designed to get a wholesome meal on your table without the stress. From easy 30-minute skillet dinners to cozy one-pot classics, these are the tried-and-true dishes my own kiddos ask for on repeat.

Quick 30-Minute Skillet Chicken Dinners
Cozy Comfort Food Classics
One Pot & Sheet Pan Meals
👉 Sky's Tips for Perfect Weeknight Chicken
More Delicious Recipes

Quick 30-Minute Skillet Chicken Dinners

Lemon Chicken with Garlic Butter Sauce

This 30-minute meal checks all the boxes! It features a crispy parmesan and panko crust, pan-fried to perfection, and finished with a quick garlic butter sauce. It's completely kid-approved and perfect for those hectic nights when you are short on time. Pair it with this delicious roasted broccoli!

👉 Bring this family favorite to your table with my complete Lemon Chicken with Garlic Butter Sauce Recipe.

Creamy Garlic Parmesan Chicken Pasta

One of my family's absolute favorites! You cannot go wrong with tender bites of chicken, a creamy garlic parmesan sauce, and pasta. We love serving it alongside warm, buttery garlic bread!

👉 Get the full scratch-made steps for my Creamy Garlic Parmesan Chicken recipe.

Mongolian Chicken

Skip the takeout delivery fees! This homemade Mongolian Chicken is sweet, savory, slightly sticky, and on the table faster than the delivery driver can get to your house. Serve it over a bed of fluffy white rice for a perfect weeknight win.

👉 Skip the takeout tonight and make my easy Grab the Mongolian Chicken Recipe.

Cozy Comfort Food Classics

Fried Chicken Sandwiches

Who says you have to go to a restaurant for a gourmet chicken sandwich? These are marinated in buttermilk, dredged in a perfectly seasoned flour coating, and fried until crunchy. Pile them high on a brioche bun with pickles! Potato Wedges are my go-to side here!

👉 Master the ultimate crunch at home with my Fried Chicken Sandwiches Recipe guide.

Cheesy Chicken Spaghetti

No condensed soups or Velveeta cheese here, just a simple, from-scratch cheese sauce that perfectly coats the chicken and noodles. It's a comfort food classic that is the perfect weeknight dinner win! We love serving this chicken spaghetti with warm dinner rolls!

👉 Skip the canned shortcuts and try my from scratch Cheesy Chicken Spaghetti Recipe.

Chicken Pot Pie

The ultimate scratch-made comfort food. This recipe features a deeply savory, creamy chicken and vegetable filling and topped with the best homemade buttermilk biscuits. It's warm, cozy, and tastes exactly like home.

👉 Bake up a comforting family classic with my Chicken Pot Pie Recipe.

Buttermilk Chicken Tenders

Crispy, crunchy, and perfectly seasoned, these homemade tenders get a quick dip in a seasoned buttermilk marinade before being fried to golden perfection. They are an absolute staple for quick family dinners, especially paired with Homemade mac n cheese!

👉 Grab the Buttermilk Chicken Tenders Recipe Here

One Pot & Sheet Pan Meals

Sheet Pan Chicken and Potatoes

When you want a hands-off dinner, turn to the sheet pan. Juicy chicken thighs cook alongside seasoned, crispy diced potatoes. Everything roasts to perfection at the exact same time for a delicious combo! These Southern Style Green Beans pair perfectly with this sheet pan chicken!

👉 Simplify your dinner clean-up with my Sheet Pan Chicken and Potatoes Recipe.

Fajita Chicken and Rice

Bring on the flavor with this incredibly vibrant skillet! Packed with seasoned chicken, colorful bell peppers, onions, and fluffy rice, this dish packs all the bold, smoky flavors of classic sizzling fajitas into an easy, family-style meal.

👉 Cook everything in one skillet with my easy Fajita Chicken and Rice Recipe.

Lemon Chicken and Orzo

Bright, zesty, and effortlessly elegant, this fresh dish is a true one-pot wonder. The tender chicken and pillowy orzo pasta cook right together in the same pan, soaking up a beautiful lemon-herb broth that tastes like springtime in a bowl.

👉 Enjoy a fresh, elegant dinner with my one-pot Lemon Chicken and Orzo Recipe.

👉 Sky's Tips for Perfect Weeknight Chicken

Pound to Even Thickness: Chicken breasts are often thick on one end and tapered on the other, which leads to uneven cooking. Give them a quick pound with a meat mallet to an even thickness before cooking so they stay perfectly juicy throughout.
Don't Skimp on the Sear: When pan-searing chicken for a skillet meal or gravy, let it get a deep, golden-brown crust. That "fond" left behind in the bottom of the pan is pure flavor gold for building your sauces!

I hope this list gives you plenty of inspiration for your weekly meal plan! Drop a comment below and let me know which one of these delicious chicken recipes your family wants to try first!
-Sky 🩷

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Bacon Spinach Quiche

April 14, 2023 by Sky Pilgreen 2 Comments

Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.

Springtime heralds a bounty of chicken eggs and an abundance of fresh spinach growing quicker than it can be utilized. This season is always greeted with enthusiasm, as the backyard begins to offer nutrient-dense food following a grey winter. The influx of eggs and spinach prompts a shift in our weekly meals to include these ingredients.

A favorite dish during this time is the delectable bacon spinach quiche, which is not only simple to prepare but also a universal crowd-pleaser.

The first time I served this to my eldest son, he asked if it was an egg pie. Initially, he was uncertain about it, but now he requests it often. This delights me, because I LOVE quiche!

For The Crust

The first, and almost important part of making any quiche is the pie crust. For this recipe I use my favorite flaky pie dough recipe. You can use store-bought or your favorite pie crust recipe. Any crust will do! I typically make a full recipe (which makes 2 pie crusts) every time I make pie crust and keep the extra one in the freezer. Which comes in handy when I am wanting to throw this recipe together quickly.

How To Make Bacon Spinach Quiche

This recipe is perfect for customizing. I often add in other ingredients or swap out some of the ingredients. Egg dishes like this one are perfect for using fresh garden vegetables and leftovers! I absolutely love garnishing this quiche with fresh from the garden chives. They give this quiche such a great bright flavor that pairs so well with the quiche's rich savory flavor.

Variations

There are so many variations you can do for this quiche recipe. Here are a few suggestions.

Meats! Change up the meat and use whatever you have on hand. Breakfast sausage, diced ham or even leftover steak are great in a quiche.
Sautéed peppers. I like using bell peppers, nadapenos or any snacking pepper. If you like a little heat, use spicy peppers, or a mixture of the two.
Sautéed onions are fantastic in quiche.
Cooked broccoli. Sautéed, roasted or steam broccoli works fantastic.
Greens such as kale and swiss chard are great substitutions for spinach. Broccoli leaves work as well.
All the cheese! You can use just about any cheese in this recipe. Parmesan, gruyere, smoked cheeses etc.
Fresh tomatoes are so good in quiche!
Whole milk, cream or even half and half can be used.

💡Expert Tips

Always cook your vegetables before adding them to your quiche. With the exception of the tomato. This allows the vegetables to cook out some of their water, making a much better quiche.
Do not overcook the quiche. When overcooked the eggs become dry and almost rubbery. Which is not pleasant. Cook the quiche just until the center is just set. The carry over cooking will finish the quiche making it the perfect texture.

Storage & Reheating Tips

Leftover quiche can be stored in an airtight container in the refrigerator for up to 7 days.

To reheat quiche simply place it in the oven at 325° F for about 15 minutes or until warmed through.

More Breakfast Recipes

Banana Nut Baked Oatmeal

Blueberry Crumb Muffins

Peach Overnight Oats

Buttermilk Waffles

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📖 Recipe

Bacon Spinach Quiche

5 from 1 vote

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Prep Time 30

Cook Time 45

Rest Time 15

Total Time 1 30

Course Breakfast

Servings

Ingredients

1 Pie Dough For a 9-inch pie
5 slices thick cut bacon cooked, rough chopped
1 cup fresh spinach
5 large eggs
4 ounces cheddar cheese shredded
2 ounces mozzarella cheese shredded
1 cup milk
To Taste salt
To Taste pepper

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat an oven to 400° F. Roll out the pie crust and fit into a 9-inch pie dish. Keep refrigerated while preparing the remaining ingredients.
Bring a medium pot of water to a boil. Add in the spinach and boil for 2 minutes. Remove from the pot with a mesh strainer, run under cold water to stop the cooking. Squeeze the spinach until all of the water comes out. Place on a cutting board and roughly chop.
In a large bowl whisk the eggs with the milk. Season with salt and pepper. Add in the chopped spinach and mix well.
Remove the pie crust from the refrigerator and sprinkle in the cheese and chopped bacon. Pour over the egg mixture and place on a baking sheet.
Bake for 15 minutes. Turn the heat down to 375° F and bake for another 25 minutes or until the center is just set. Remove from the oven and allow to cool, on a cooling rack, for 15 minutes before cutting and serving. Enjoy!

Notes

Here is my favorite Flaky Pie Dough recipe.

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Oatmeal Cookies

April 11, 2023 by Sky Pilgreen 2 Comments

The best oatmeal cookies, EVER! Soft, chewy and absolutely delicious! Packed full of oats and coconut, these delicious cookies are perfect for your next cookie tray and are freezer friendly.

Yes, you read that right, these oatmeal cookies have coconut in them. Not enough to make them taste like coconut, just enough to give these oatmeal cookies a unique chewy texture. You honestly don't even realize it is there until you see it in the cookie. I have heard so many people say, "I don't even like coconut, but these cookies are so good!"

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I found this recipe many years ago on Pinterest. Since then, I have probably made it a hundred times. It is my husband's favorite cookie recipe. The recipe is actually from Christina Tosi. Which if you do not know who she is, she is the owner of Milk Bar, and a fabulous baker! Trust me when I say this Oatmeal Cookie recipe is the BEST!

I've tweaked it a little to make Oatmeal Raisin Cookies, and they are just as delicious!

The Best Oatmeal Cookies

I have stuck to Christina's recipe except for one thing. I like to gently press the cookies down before baking them to make a slightly flatter cookie. This is just a personal preference of mine. Feel free to scoop and bake them just like she does.

Butter and Sugars - In a mixer bowl combine the softened butter and both sugars. Mix until creamy, about 2-3 minutes.

Eggs and Vanilla - Add in the eggs and vanilla extract, mixing to fully combine.

Dry Ingredients - Combine the dry ingredients and add them to the wet ingredients. Mix until fully combined. Scraping the bowl as needed.

Scoop and Roll - Scoop out the cookie dough and roll each cookie ball in the powdered sugar. Place on a parchment lined baking sheet.

Bake - Place in a 375° F oven and bake for 10-12 minutes. Enjoy!

Tip

Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.

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Chocolate Crinkle Cookies

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Shortbread Cookies

Tried This Recipe?

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📖 Recipe

Oatmeal Cookies

Not your average Oatmeal Cookie Recipe. This Christina Tosi Oatmeal Cookie Recipe has the best texture! Easy to make and freezer friendly.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Servings

Ingredients

7 ounces unsalted butter softened
½ cup granulated sugar
¾ cup light brown sugar packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups old fashioned oats
¾ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
¼ cup shredded coconut unsweetened
¾ cup powdered sugar

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and shredded coconut. 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.
Slowly add in the dry ingredients, mixing until fully combined.
Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet. Once all the dough has been scooped, roll each ball in powdered sugar and place back on the prepared baking sheet. Gently press down on each to flatten the dough just a little.
Place in the oven and bake for 10-12 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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Storage and Freezer Tips

These cookies can be stored at room temperature for up to 7 days. If they make it that long!

I often double this recipe and freeze half of the unbaked cookie dough. This is a great way to bake cookies whenever you have a crazy without having to dirty up the kitchen,

To freeze the dough scoop and place the cookie dough on a parchment lined baking sheet, untouching, and freeze for several hours. Then place in a freezer bag or container and freeze until needed.

When baking from the freezer simply take the dough out, roll the cookies in powdered sugar and bake for 10-13 minutes.

Homemade Garlic Dinner Rolls

April 6, 2023 by Sky Pilgreen 2 Comments

Nothing beats the smell of fresh bread baking in the kitchen, and these homemade garlic dinner rolls are honestly the best thing you'll make all week. They are super soft and fluffy, loaded with fresh garlic, rosemary, and plenty of sharp Pecorino Romano and Parmesan cheese. Whether you need an easy side dish for Sunday dinner or just want something delicious to dip into pasta night, these are always a massive hit at my house. Plus, they are totally freezer-friendly!

My family absolutely loves these rolls, and they are constantly being requested anytime we have pasta for dinner. They are the perfect sidekick for wiping your plate clean after a big bowl of Baked Rigatoni. I also love serving them alongside my Meatballs with Marinara, the garlic and herbs in the rolls pair so well with the marinara sauce for a simple, comforting dinner.

If you love making bread from scratch, you might also like my Homemade Breadsticks or this Roasted Garlic and Rosemary Sourdough Bread!

Key Ingredients & Substitutions
How To Make Garlic Dinner Rolls
👉 Sky's Tips
Storage Tips
More Delicious Recipes

Key Ingredients & Substitutions

Honey - A little touch of honey feeds the yeast and adds a nice depth of flavor to the dough. If you don't have honey on hand, you can easily substitute it with regular granulated sugar.
Cheese - I use a mix of Parmesan and sharp Pecorino Romano directly inside the dough. You can use either finely shredded or grated cheese here, both work perfectly! Feel free to substitute with all parmesan cheese if you do not have Pecorino Romano.
Garlic and Herbs - For the absolute best flavor, fresh minced garlic and a blend of fresh parsley, oregano, and rosemary are a must. They make the rolls taste so vibrant! If needed, you can substitute with dried herbs instead (just use about one-third of the amount since dried herbs are much more concentrated).

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

How To Make Garlic Dinner Rolls

Making yeast rolls from scratch can feel intimidating, but using a stand mixer with a dough hook attachment simplifies the process completely. The dough hook takes over the heavy lifting, making it way less labor-intensive than kneading by hand.

Here is exactly how to bring these savory rolls together step-by-step:

Mix your warm water, milk, melted butter, and yeast in the mixer bowl and let it bloom. Stir in the honey and salt, then mix in half of the flour until the dough is rough and shaggy.

Add the remaining flour as needed until the dough no longer feels sticky. Not all of the flour may be needed. Now add in both cheeses, minced garlic, and the fresh herbs for the dough. Knead for 10 minutes or until the dough becomes smooth and slightly tacky. It should pass the windowpane test at this point.

Once the dough is fully kneaded, lightly oil the bowl, cover, and proof until doubled in size.

Deflate the dough and divide it into 12 equal pieces. Cup your hand over each portion and roll it against the counter to form a smooth ball.

Place the shaped rolls in your baking dish, cover, and let them proof for 30 minutes until puffy. Brush them with egg wash and top with a generous handful of additional cheese right before baking.

Bake at 350°F for 25 to 30 minutes. Top with a little fresh parsley and serve them warm! Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

The Windowpane Test: To check if your dough has been kneaded enough, tear off a small piece from the bowl. Using both hands, gently stretch the dough from the center. If you can stretch it thin enough to see light through it without it tearing, it is ready! If it breaks easily, just keep kneading for another minute or two.
The Spring-Back Test: After the second 30-minute proof, your rolls should look nicely puffy. Gently press the side of one roll with your finger. If the indentation springs back slowly and leaves a slight dimple, they are ready for the oven. If it snaps back instantly, they need a few more minutes to rise.

Storage Tips

Leftovers: Store baked rolls in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Reheat in a 300°F oven wrapped in foil for 10 minutes.

To Freeze Unbaked: Shape the rolls and freeze them on a baking sheet until solid, then transfer to a freezer bag. To bake, let them thaw and rise in your baking dish at room temperature (about 4-5 hours) before baking as directed.

Y'all, when I say these rolls are soft, they are super soft. Mixing that Parmesan and sharp Pecorino Romano right into the dough makes them so incredibly tender and dreamy. I really hope you love these rolls as much as my family does!

-Sky 🩷

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📖 Recipe

Homemade Garlic Dinner Rolls

Super soft, fluffy, and completely made from scratch. Loaded with fresh garlic, rosemary, and plenty of sharp Pecorino Romano and Parmesan cheese, these easy dinner rolls are the perfect comforting side dish.

5 from 1 vote

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Prep Time 20

Cook Time 30

Rest Time 2

Total Time 2 50

Course Breads, Freezer Friendly, Side Dishes

Servings Servings

Calories 174 kcal

Ingredients

Dough

½ cup water
6 ounces milk
2 tablespoons butter
1 ¼ teaspoons yeast dry active
1 ½ teaspoons honey or sugar
1 teaspoon salt
3-4 cups all-purpose flour
2 teaspoons fresh oregano chopped
2 teaspoons fresh parsley chopped
2 teaspoons fresh rosemary chopped
3 cloves garlic minced
½ cup parmesan cheese shredded or grated
¼ cup pecorino romano cheese shredded or grated
1 large egg
1 tablespoon water

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a small saucepan, combine the water, milk, and 2 tablespoons of butter. Heat on low just until the butter melts. Pour into your stand mixer bowl and let it cool until lukewarm 105°F-110°F.
Sprinkle the yeast over the lukewarm liquid. Let it sit for 5 minutes until frothy.
Add the honey and salt to the bowl. With the dough hook attachment on low speed, mix in half of the flour until the dough is rough and shaggy.
Add the remaining flour a little at a time until the dough no longer feels sticky (you may not need the full 4 cups). Add both cheeses, minced garlic, and the fresh herbs. Knead on medium speed for 10 minutes until smooth and slightly tacky.
First Proof: Lightly coat the bowl and dough with oil. Cover with a damp cloth and let it rise in a warm spot for 1 hour, or until doubled in size.
Shape: Deflate the dough and place it onto a clean, un-floured surface. Divide equally into 12 pieces. Cup your hand over each portion and roll into a tight, smooth ball. Place the rolls onto a parchment-lined baking sheet or a 9x13 baking pan.
Second Proof: Cover the rolls with a towel and let them proof for 30 minutes until puffy. While they proof, preheat your oven to 350°F.
Bake: Whisk the egg and 1 tablespoon of water together. Brush the puffed rolls with the egg wash and top with a generous handful of additional cheese. Bake at 350°F for 25 to 30 minutes.
Remove from the oven, garnish with fresh chopped parsley. Enjoy!

Notes

The Windowpane Test: To check if your dough has been kneaded enough, tear off a small piece from the bowl. Using both hands, gently stretch the dough from the center. If you can stretch it thin enough to see light through it without it tearing, it is ready! If it breaks easily, just keep kneading for another minute or two.
The Spring-Back Test: After the second 30-minute proof, your rolls should look nicely puffy. Gently press the side of one roll with your finger. If the indentation springs back slowly and leaves a slight dimple, they are ready for the oven. If it snaps back instantly, they need a few more minutes to rise.

Nutrition

Calories: 174kcalCarbohydrates: 26gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 313mgPotassium: 73mgFiber: 1gSugar: 2gVitamin A: 147IUVitamin C: 0.3mgCalcium: 99mgIron: 2mg

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10 Easy Ground Beef Dinner Recipes

April 2, 2023 by Sky Pilgreen Leave a Comment

I'm always searching for simple dinner recipes that include ground beef. It's a safe assumption that many households have ground beef in their freezers. This compilation of 10 Easy Ground Beef Dinner Recipes makes preparing homemade meals approachable, even on the busiest of weeknights.
As a relatively inexpensive protein, it's versatile enough for a variety of dishes. The following 10 Easy Ground Beef Dinner Recipes are my go-to, reliable options when I need to whip up a quick meal for my hungry kids, all while keeping it homemade.

It is so easy to gravitate towards convenience foods whenever we are tired or short on time. Having easy recipes like the ones I have collected for this post make it much easier to prepare a scratch made meal for your family.

Some of these recipes can be made with leftovers or prepped ahead of time. Both of which save a lot of time. You'll find one pot recipes to casserole style recipes, all of which are kid approved.

Who doesn't love meatballs and brown gravy? This is a different take on the classic "Meatballs and Marinara" that we are all familiar with. It certainly doesn't disappoint! Savory meatballs smothered in brown gravy with sautéed onions and garlic. Perfect served on top of creamy mashed potatoes for a hearty and comforting meal.

Have leftover mashed potatoes? This recipe is perfect for them! This Meatballs and Gravy recipe is make-ahead and freezer friendly.

Click here for the recipe

One of my favorite quick meals using leftover refried beans. You can use canned refried beans if you do not have any leftover homemade refried beans. Crispy fried corn tortillas topped with homemade refried beans, seasoned beef and limitless toppings.

This dish is perfect for an easy weeknight dinner or lunch. With all of the topping option you are sure to find toppings that everyone will love.

Click here for the recipe

Goulash is one of the easiest one-pot dishes. Ground beef, veggies and noodles are all combined in the pot to simmer for 20-30 minutes. Then you add in the cheese, which gets all melted and gooey. A family favorite that is super easy to make and perfect for the busiest of nights.

Click here for the recipe

This recipe is perfect for using leftover chili, canned chili or can be prepped in advance. Kid approved and super easy to make. This Chili Cheese Tater Tot Casserole is like loaded tater tots, in casserole form!

Click here for the recipe

This is probably the #1 ground beef recipe in my house! Everyone loves these delicious enchiladas. The cheese sauce in this recipe is so good! Homemade Enchiladas are super easy to make and take far less time than you think to make them. They are make-ahead and freezer friendly.

Click here for the recipe

Creamy and full of flavor, this easy beef stroganoff recipe features mushrooms, onions, and ground beef in a rich sour cream sauce. The beauty of making beef stroganoff lies in its simplicity; it's remarkably easy to prepare yet tastes like a great deal of effort has been put into it.

Click here for the recipe

Classic meatballs smothered in a delicious marinara sauce. Meatballs are super easy to put together and take no time at all to cook. Serve them with your favorite marinara sauce, canned or homemade over a bed of noodles or even in a crusty roll for a meatball sandwich.

This family friend recipe is make-ahead and freezer friendly. Every time I make a batch of meatballs, I double the recipe and freeze the extra for a later meal.

Click here for the recipe

My absolute favorite comfort dish! This recipe is a great way to utilize any leftover veggies you have in the refrigerator. Which is one of my favorite ways to use leftovers. If you have picky eaters that don't usually eat leftovers, this recipe is perfect for disguising the leftovers. Serve it with crackers, rolls, cornbread or by itself. Best past, this soup is make-ahead and freezer friendly!

Click here for the recipe

This Quick Beef and Broccoli is one of my favorite 30-minute meals! Perfect for busy weeknight dinners and just as delicious as Beef and Broccoli made with larger cuts of beef. Full of savory beef, broccoli and a delicious sauce, served over rice. When you are craving your favorite Beef and Broccoli dish but short on time, or meat, grab some ground beef and make this delicious recipe!

Click here for the recipe

You cannot go wrong with beef quesadillas! This is probably the easiest and quickest recipe to make in this list of easy ground beef dinner recipes. Which is why it made the list. When you need dinner done fast, this is a great recipe to use. It is easily customizable, and meal prep friendly. Serve it with Spanish Rice and chips with salsa or guacamole for a delicious, quick dinner. Leftovers are perfect for lunches!

Click here for the recipe

Menu planning is one of the most important steps you can make when cooking from scratch. This makes it easier to plan around your busy days whether it is prepping ahead of time or pulling something from the freezer that you have previously prepped.

Menu planning helps me keep from falling back on convenience foods. I hope this collection of ground beef recipes helps you, find inspiration to cook from scratch even on the busiest days.

Comment down below and share your favorite easy ground beef recipe!

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

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Banana Nut Baked Oatmeal

March 28, 2023 by Sky Pilgreen Leave a Comment

Breakfast never tasted this good! Banana Nut Baked Oatmeal is the ultimate mashup of classic banana nut bread and hearty oatmeal. It's easy to make, and both make-ahead and freezer-friendly-perfect for busy mornings.

Baked oatmeal has become a staple in my house. We're big fans of banana bread and oatmeal, so this recipe was an instant hit! My whole family, including my husband, LOVES baked oatmeal. Whether it's my Pumpkin Baked Oatmeal or Oatmeal Cups, this cozy dish is always a favorite.

I always have overripe bananas lingering around, waiting to be used. While I often turn them into banana crumb muffins or banana bread, I've been reaching for this baked oatmeal more and more. It's just as easy, naturally sweet, and so satisfying!

I've tested this recipe with sugar, maple syrup, and honey-all three work great! If your bananas are extra ripe, you can cut back on the sweetener. If they're just ripe, the suggested amount of sugar will be perfect.

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How To Make Banana Nut Baked Oatmeal

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How To Make Banana Nut Baked Oatmeal

This baked oatmeal recipe is super easy to put together. You will find the full directions in the recipe card below.

STEP 1

In a medium bowl mix together the flour, sugar, oats, baking powder, salt, cinnamon and walnuts.

STEp 2

In a large bowl mash the bananas. Stir in the eggs, vanilla extract, coconut oil and milk. Stir until fully combined.

STEP 3

Add the dry ingredients to the wet ingredients. Stir to combine. Pour into prepared baking dish.

STEP 4

Bake for 30-35 minutes. Enjoy!

💡Expert Tips

When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
Mix things up by adding pecans, almonds or chocolate chips.

Freezing/Storing

Storing baked oatmeal in the refrigerator. Baked oatmeal can be stored for up to 7 days in the refrigerator. To reheat, cover with a damp towel and heat in 30 second intervals until warm.

Freezing baked oatmeal is one of my favorite ways to store it. I love baking big batches of oatmeal, like this one, cutting it into portions and freezing it for future breakfasts.

To freeze baked oatmeal allow it cool completely before cutting into your desired portion sizes. Place in freezer containers or freezer bags, not touching for up to 3 months.

To reheat allow the baked oatmeal to thaw overnight in the refrigerator before reheating in the microwave. Cover with a damp towel and heat in 30 second intervals until warm.

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📖 Recipe

Banana Nut Baked Oatmeal

This Banana Nut Bread Baked Oatmeal is a warm, hearty breakfast packed with ripe bananas, walnuts, and cinnamon. It's an easy, make-ahead dish that tastes just like classic banana nut bread-perfect for busy mornings!

No ratings yet

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Prep Time 20

Cook Time 35

Rest Time 15

Total Time 1 10

Course Breakfast

Servings Servings

Ingredients

3 cups old fashioned oats
2 large bananas for the best flavor use really ripe bananas
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
1 cup sugar
1 ¼ cups milk
3 large eggs
1 ½ teaspoons vanilla extract
¼ cup coconut oil (melted) or butter
½ cup walnuts toasted & 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 walnuts out in an even layer on the prepared pan. Place in the oven and bake for 8 minutes. Remove from the oven, cool and give a rough chop.
Lightly grease and line an 8x8 baking dish with parchment paper.
In a medium bowl combine the flour, sugar, baking powder, salt and cinnamon. Whisk until combined. Stir in the walnuts and oats. Mix until fully combined.
In a large bowl mash the bananas. Add the eggs, coconut oil, milk and vanilla extract. Mix until fully combined.
Add the dry ingredients to the wet ingredients and mix well.
Pour into the prepared baking dish and bake for 35 minutes. The baked oatmeal is ready when the middle is set, and the edges are firm. Cool for 10-15 minutes before serving. Enjoy!

Notes

When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
Some great add-ins are pecans, almonds and chocolate chips.
If meal prepping, reheat before serving for the best results.

Tried this recipe?Let us know how it was!

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