Easy Weekly Meal Plan #8: Five Dinners and Milky Way Cake

October 22, 2026

This week, we’re making chicken and rice casserole, crock pot turkey breast, chili mac, school pizza, and lemon pepper salmon for supper. There’s Milky Way cake for dessert, too!

Five dinners, two open nights, and one night for leftovers. Every dinner has a side to go with it, and the grocery list at the bottom adds everything up for you so you’re not flipping between recipes in the store.

Two notes on this week. Night 2 is a small Thanksgiving, on purpose, so you can practice the turkey before the day that counts. And Night 4 lands on Halloween, so it’s chili mac and a cake made with candy bars.

Click the dinner and side dish names to open the full recipes.

Jump to the grocery list

This week’s menu

Night	Dinner and sides
Night 1	Old-Fashioned Chicken and Rice Casserole + green beans
Night 2	Crock Pot Turkey Breast, Cornbread Dressing + Green Bean Casserole
Night 3	Leftovers or eat out
Night 4	Chili Mac + cornbread
Night 5	School Pizza + a bagged green salad
Night 6	Lemon Pepper Salmon + Air Fryer Butternut Squash
Night 7	Open night. Use what you have or make a family favorite.

Dessert: Milky Way Cake

Collage of chicken and rice casserole, crock pot turkey breast, school pizza, and Milky Way cake, labeled Easy Weekly Meal Plan, Week 8.

Night 1: Chicken and rice casserole and green beans

Old-fashioned chicken and rice casserole is five minutes of work and then the oven does the rest. Everything goes in raw, rice included, and comes out an hour and twenty minutes later.

It serves six, which is why it’s on Night 1. Night 3 is covered.

A can of green beans alongside is plenty. Save your effort for Night 2.

Allow: 5 minutes to assemble, 1 hour 20 minutes in the oven.

Little tip: chicken thighs stay juicier than breasts through a long bake, and that’s what the recipe calls for. Don’t swap them.

Night 2: Turkey breast, cornbread dressing, and green bean casserole

This is Thanksgiving dinner on a weeknight, four weeks early, and that’s the point.

If the big meal makes you nervous, this is your practice run. Crock pot turkey breast cooks with potatoes and carrots right in the pot, so the slow cooker handles the part people worry about most. You find out now whether your turkey comes out dry, not on the day everyone’s watching.

Cornbread dressing and green bean casserole both bake around 350, so they share the oven while the turkey finishes.

The dressing needs four cups of crumbled cornbread. One sheet of Jiffy makes three cups, so bake it the day before or make a batch and a half.

Allow: 4 hours in the slow cooker plus 15 minutes to rest, and about 35 minutes for each casserole.

Little tip: write down what you’d change. That’s the whole value of a practice run.

Night 3: Leftovers or eat out

Let’s see what’s in the fridge! There should be casserole from Night 1 and turkey from Night 2. Nothing new to buy.

Night 4: Chili mac on Halloween

Chili mac is the right supper for a night you’re answering the door every four minutes. It’s one pot, thirty minutes, and it serves eight, so it holds on the stove while kids come and go.

Cornbread on the side if you have time. Nobody will mind if you don’t.

Allow: 30 minutes.

Make it easier: feed the kids early, before the costumes go on. Then the pot just stays warm for whoever wanders back through.

Night 5: School pizza and a green salad

School pizza is the rectangular cafeteria pizza, the one with the slightly sweet sauce and the cornmeal on the bottom. If you went to school in America, you know exactly what this tastes like.

It’s baked on a sheet pan and cut into squares, and it serves twelve. Leftover squares reheat well in the oven.

Allow: 10 minutes to put together, 25 minutes to bake.

Little tip: the cornmeal under the dough is what makes it taste right. Don’t skip it.

Night 6: Lemon pepper salmon and butternut squash

After a week of casseroles and pizza, lemon pepper salmon is a lighter night. Twenty minutes, five ingredients you already have.

Air fryer butternut squash with cinnamon goes in while the salmon cooks.

Allow: 20 minutes for the salmon, 25 for the squash.

Make it easier: buy the squash already peeled and cubed. It’s worth the extra dollar.

Night 7: Open night

Open night. Use what you have or make a family favorite.

Something sweet: Milky Way cake

Milky Way cake melts eight fun-size candy bars right into the batter, which makes it the obvious cake for the week the candy shows up in the house.

It serves twelve and the frosting is a chocolate and marshmallow cream mixture that sets up soft.

Allow: 20 minutes to prep, 35 minutes to bake, plus cooling before you frost it.

The pecans are optional, and so is the caramel drizzle on top.

A little preparation before the week starts

Bake the cornbread for the dressing a day ahead. You need 4 cups crumbled, and one sheet of Jiffy makes about 3.
Thaw the turkey breast in the fridge. Three pounds takes a couple of days.
Night 2 needs the slow cooker going by early afternoon. Put it on a night you’ll be home.
Night 1 is 1 hour 20 minutes in the oven, so start it earlier than feels necessary.
Pick up the candy bars for the cake before the Halloween shelves empty out.

Already using my Dinner Theme System? These dinners can fit right into the themes you’ve chosen.

Grocery list

Everything below is added up across all five dinners, the sides, and the cake. Where two recipes use the same thing, I’ve combined them so you’re buying the right amount once.

The note after each item tells you what it’s for, so if you’re skipping a night you know what to leave off the list.

Produce

☐ 1½ lb yellow baby potatoes: turkey breast
☐ 2 medium carrots: turkey breast
☐ 1 bunch celery: turkey breast, cornbread dressing
☐ 1 small yellow onion: turkey breast
☐ 1 small sweet onion: cornbread dressing
☐ 1 red onion: chili mac
☐ 1 green bell pepper: chili mac
☐ 1 head garlic: turkey breast, dressing
☐ 1 lemon: salmon, for zest and juice
☐ 3 cups cubed butternut squash: buy it pre-cut if you can
☐ Fresh rosemary and thyme: 2 sprigs each, for the turkey
☐ Fresh parsley: dressing, salmon garnish
☐ Green onions: chili mac
☐ 1 bag green salad: Night 5

Meat and fish

☐ 1½ lb boneless skinless chicken thighs: Night 1 casserole
☐ 3 lb boneless skinless turkey breast: Night 2
☐ 1 lb ground beef: chili mac
☐ 1 lb Italian sausage: school pizza
☐ 4 salmon filets: 4 to 5 oz each, skin-on
☐ 4 slices bacon: green bean casserole

Bread, dairy, and eggs

☐ 1 lb unsalted butter: uses 2½ sticks, all for the Milky Way cake
☐ 1 dozen eggs: uses 5, for the dressing and the cake
☐ ½ gallon milk: green bean casserole, cake
☐ ½ cup shredded parmesan: Night 1 casserole
☐ 2½ cups shredded mozzarella: school pizza
☐ 16 oz shredded cheddar: about 3½ cups, for the chili mac, green bean casserole, and pizza
☐ 1 can refrigerated pizza dough: 13.8 oz

Cans, jars, and frozen

☐ 1 can cream of mushroom soup: Night 1 casserole
☐ 1 (10.5 oz) can cream of mushroom soup: green bean casserole
☐ 1 can cream of chicken soup: Night 1 casserole
☐ 2 (32 oz) cartons chicken broth: Night 1, turkey, dressing
☐ 2 cups vegetable broth: chili mac
☐ 1 (15 oz) can kidney beans: chili mac
☐ 28 oz diced tomatoes: chili mac
☐ 6 oz tomato paste: school pizza sauce
☐ 2 (14.5 oz) cans french style green beans: green bean casserole
☐ 1 can green beans: Night 1 side
☐ 1½ cups french fried onions: green bean casserole
☐ 4½ cups elbow macaroni: chili mac
☐ 1¼ cups white rice: Night 1 casserole, raw
☐ 1 box Jiffy corn muffin mix: or two, you need 4 cups crumbled cornbread
☐ 8 fun-size Milky Way bars: plus extra for the top if you like
☐ 6 oz semi-sweet chocolate chips: cake frosting
☐ 1 (14 oz) can sweetened condensed milk: cake frosting
☐ 1 cup marshmallow cream: cake frosting
☐ 1 cup chopped pecans: cake, optional

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: 2½ cups for the cake
☐ Granulated sugar: 2 cups, plus ½ tablespoon for the pizza sauce
☐ Powdered sugar: 2½ cups for the frosting
☐ Cornmeal: ¼ cup for the pizza crust
☐ Cornstarch: 2 tablespoons, for the turkey gravy
☐ Olive oil: about 7 tablespoons
☐ Cooking oil: 1 tablespoon
☐ Vanilla extract: 2 teaspoons
☐ Baking soda
☐ Rubbed sage: 1 tablespoon for the dressing
☐ Cinnamon: 1 teaspoon for the squash
☐ Chili powder and cumin
☐ Dried oregano, basil, rosemary, Italian seasoning
☐ Garlic powder, onion powder, smoked paprika
☐ Sea salt, kosher salt, black pepper
☐ Caramel ice cream topping: optional, for the cake
☐ Cooking spray
☐ Equipment: slow cooker, air fryer, sheet pan, 9×13 pan, large pot, baking dish

Optional extras

☐ Vanilla ice cream: for the cake
☐ Extra Milky Way bars: chopped, for the top
☐ Lemon slices: for the salmon
☐ Cornbread: for Night 4

Want a month at a time?

These come one week at a time, and they always will. If you’d rather have four weeks in hand, I put them in a printable PDF with the grocery lists already made.

Get a Month of Dinners

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Easy Sour Cream Mashed Potatoes

October 19, 2026

These Easy Sour Cream Mashed Potatoes are made with Yukon Gold potatoes, butter, and warm half-and-half. A little sour cream adds richness and a mild tang.

Serve them with Crock Pot cube steak or country fried steak. Top the potatoes with a pat of butter or a spoonful of my white gravy.

Creamy Homemade Mashed Potatoes

Buttery sour cream mashed potatoes served on a floral plate with dinner.

You don’t need a mixer for these. Mash the hot potatoes with the butter, then use a wooden spoon to stir in the sour cream and warm half-and-half. A few small lumps are fine!

I cooked the potatoes in one carton of chicken broth and didn’t need to add any water. Be sure to drain them well before mashing so the potatoes don’t turn watery.

For a pressure cooker version, try my Instant Pot mashed potatoes.

FAQs

What does sour cream do in mashed potatoes?

It makes them creamy and adds a slight tang. This recipe uses just ½ cup of sour cream for 3 pounds of potatoes, so it doesn’t overpower them.

Can you boil potatoes in chicken broth?

Yes! I used one 32-ounce carton of chicken broth and didn’t need to add any water. Choose a pot that holds the potato chunks fairly snugly, then drain the broth after cooking. Wait until you mash the potatoes to add the salt, since broth brands vary in saltiness.

How do I know the potatoes are ready to mash?

A fork should slide easily into the center, and a piece should squash with gentle pressure from the fork. Check a couple of the larger chunks. If the middle is still firm, keep simmering. The potatoes don’t need to fall apart in the pot.

What should I mash potatoes with?

A regular hand-held potato masher works well. Mash the hot potatoes with the butter first, then switch to a wooden spoon or silicone spatula to gently fold in the sour cream and half-and-half. Skip the blender or food processor, which can make potatoes gluey.

How do I store and reheat leftovers?

Refrigerate leftovers in a shallow, airtight container within 2 hours and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring and adding a small splash of half-and-half as needed. Heat leftovers to 165°F throughout, following FoodSafety.gov guidance.

Ingredients

See the recipe card below for the printable ingredient list and full instructions.

3 pounds Yukon Gold potatoes - Weigh before peeling, then cut into roughly 1-inch chunks.
4 cups chicken broth - One 32-ounce carton, for boiling the potatoes. The broth is drained after cooking.
¾ cup unsalted butter - 12 tablespoons total: 10 tablespoons for mashing and 2 tablespoons for serving.
¾ cup half-and-half - Warm it before adding. Have up to another ¼ cup ready if you prefer softer potatoes.
½ cup full-fat sour cream - Adds creaminess and a mild tang.
¾ teaspoon fine salt - This is the amount I used in my batch. Taste before adding more, especially if your broth is salty.
¼ teaspoon black pepper
1 tablespoon chopped chives, optional - For sprinkling over the finished potatoes.

Instructions

Peel and cut the potatoes. Cut them into roughly 1-inch pieces so they cook at about the same rate.

Peeled Yukon Gold potatoes cut into chunks beside a pot.

Cook in the chicken broth. Put the potatoes in a pot that holds them fairly snugly and add the 4 cups of broth. Bring to a boil, then reduce to a gentle simmer. Cook for about 15 to 20 minutes after the simmer begins, until a fork slides into the center and a piece squashes easily. While they cook, gently warm the half-and-half without boiling it.

Yukon Gold potato chunks in chicken broth before cooking.

Drain and dry. Drain the potatoes well and return them to the pot. Set over low heat for 1 to 2 minutes, gently moving the potatoes around so excess moisture can steam off. Remove from the heat.

Tender potato chunks drained and returned to the pot.

Mash with the butter. Add 10 tablespoons of softened butter to the hot potatoes. Mash by hand until the larger chunks are gone.

A potato masher working butter into hot cooked potatoes.

Add the sour cream and warm half-and-half. Add the sour cream, ¾ cup warm half-and-half, ¾ teaspoon fine salt, and black pepper. Switch to a wooden spoon or silicone spatula and fold gently until combined.

Sour cream and half-and-half added to the mashed potatoes.

Check the texture. If you want softer potatoes, gently stir in a little more warm half-and-half, a tablespoon at a time, up to an additional ¼ cup. Stop stirring as soon as the potatoes are creamy. Taste and adjust the seasoning if needed.

Creamy mashed potatoes being gently stirred with a wooden spoon.

Serve warm. Spoon into a serving bowl and top with the remaining 2 tablespoons of butter. Add the optional chives, if using.

Sour cream mashed potatoes topped with white gravy, served with country fried steak and corn.

Tips

Check the center before draining. Undercooked pieces stay lumpy even after mashing. Test with a fork instead of handling the hot potatoes.
Let the extra moisture steam off. That brief minute or two in the warm pot helps keep the mashed potatoes from turning watery.
Mash while the potatoes are hot. The butter melts into them more easily, and warm half-and-half keeps them from cooling down while you mix.
Don’t overmix. Once the sour cream and half-and-half are mixed in, put down the spoon. Too much stirring can make the potatoes gluey.
Season at the end. The broth adds salt while the potatoes cook. Taste the finished potatoes before adding any salt beyond the recipe amount.

More Recipes

If you’re planning a holiday dinner, here are a few more side dishes to try:

Recipe

Sour cream mashed potatoes topped with a pat of butter on a floral plate.

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Easy Sour Cream Mashed Potatoes

Creamy, buttery Yukon Gold mashed potatoes made with chicken broth, sour cream, and warm half-and-half. An easy homemade side dish for family dinners and holidays.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings side servings

Calories 342kcal

Author Jessica Burgess

Equipment

Large pot
Colander
Potato masher
Wooden spoon or silicone spatula

Ingredients

3 pounds Yukon Gold potatoes weighed before peeling, peeled and cut into 1-inch chunks
4 cups chicken broth for cooking, drained
¾ cup unsalted butter softened, divided: 10 tablespoons for mashing and 2 tablespoons for topping
¾ cup half-and-half warmed, plus up to ¼ cup more only if needed
½ cup full-fat sour cream
¾ teaspoon fine salt
¼ teaspoon black pepper
1 tablespoon chopped chives optional for serving

Instructions

Peel and cut the potatoes. Cut them into roughly 1-inch pieces so they cook at about the same rate.
Cook in the chicken broth. Put the potatoes in a pot that holds them fairly snugly and add the 4 cups of broth. Bring to a boil, then reduce to a gentle simmer. Cook for about 15 to 20 minutes after the simmer begins, until a fork slides into the center and a piece squashes easily. While they cook, gently warm the half-and-half without boiling it.
Drain and dry. Drain the potatoes well and return them to the pot. Set over low heat for 1 to 2 minutes, gently moving the potatoes around so excess moisture can steam off. Remove from the heat.
Mash with the butter. Add 10 tablespoons of softened butter to the hot potatoes. Mash by hand until the larger chunks are gone.
Add the sour cream and warm half-and-half. Add the sour cream, ¾ cup warm half-and-half, ¾ teaspoon fine salt, and black pepper. Switch to a wooden spoon or silicone spatula and fold gently until combined.
Check the texture. If you want softer potatoes, gently stir in a little more warm half-and-half, a tablespoon at a time, up to an additional ¼ cup. Stop stirring as soon as the potatoes are creamy. Taste and adjust the seasoning if needed.
Serve warm. Spoon into a serving bowl and top with the remaining 2 tablespoons of butter. Add the optional chives, if using.

Notes

For serving: Spoon my white gravy over the mashed potatoes.

Servings: About 8 side servings, or one eighth of the batch per serving.

Broth and salt: Use 4 cups chicken broth with no added water. Drain the broth after cooking. The recipe uses ¾ teaspoon fine salt; taste before adding more because broth brands vary in saltiness.

Texture: Mash hot potatoes by hand, then gently fold in the dairy. Add extra warm half-and-half only as needed. Avoid a blender or food processor.

Storage: Refrigerate leftovers in a shallow, airtight container within 2 hours and use within 3 to 4 days. Reheat with a little half-and-half as needed until 165°F throughout.

Nutrition: Estimated per one eighth of the batch, including all 12 tablespoons of butter and the initial ¾ cup half-and-half. Drained cooking broth is excluded because the amount absorbed is unknown; actual sodium will be higher. Optional chives, extra half-and-half, and gravy are excluded.

Nutrition

Steak Fingers

October 18, 2026

These steak fingers are strips of cube steak soaked in seasoned buttermilk, coated twice in flour, and fried until golden and crisp. Serve them with homemade white gravy for dipping and a couple of your favorite dinner sides.

Golden steak fingers with a crisp coating, served beside white gravy.

Crispy Steak Fingers with a Buttermilk Coating

If you like country fried steak, this version has that same flour-coated crust in smaller, easy-to-dip strips. The buttermilk marinade seasons the beef, and a little cornstarch in the flour mixture helps the coating fry up crisp.

Plan to start the marinade at least 4 hours before cooking, or let the steak soak overnight for up to 12 hours. Once you’re ready to bread it, set out your flour mixture, a bowl for the reserved marinade, and a wire rack so you can move from one step to the next.

FAQs

What kind of steak do you use for steak fingers?

Use cube steak about ¼ inch thick. Cube steak has already been mechanically tenderized, which gives it those little indentations. Cut it across the grain into strips about 1 inch wide and 4-5 inches long.

Are steak fingers and finger steaks the same thing?

The names overlap. Finger steaks usually refers to the Idaho specialty, often served with cocktail sauce or fry sauce. Steak fingers commonly describes chicken-fried steak strips like these. The cut of beef, coating, and sauce vary between recipes, so the sauce alone doesn’t determine the name.

How do you keep the breading from falling off?

Drain the excess marinade, press the flour gently onto both sides, and let the breaded strips rest on a wire rack for 10-15 minutes before frying. Turn them carefully once the underside has formed a crust.

Can I prepare steak fingers ahead of time?

You can marinate the steak in the refrigerator for 4-12 hours. Wait to bread it until shortly before frying, allowing the 10-15-minute breading rest. Leaving the breaded strips sitting for hours can make the coating wet and gummy.

What should I serve with steak fingers?

Serve them with white gravy, mashed potatoes, and green beans. Baked mac and cheese or 3-ingredient biscuits are other comforting additions. Make the gravy separately; this steak-fingers recipe does not include it.

How do I store and reheat leftovers?

Refrigerate in an airtight container within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Use within 3-4 days. Reheat in a 375°F oven for about 10-15 minutes or a 350°F air fryer for about 3-5 minutes, flipping halfway. Times vary; heat the center to 165°F. Keep the pieces in a single layer to help the coating crisp again.

Ingredients

You'll find the complete printable recipe below. Here's what you'll need for the marinade and the seasoned coating.

For the buttermilk marinade:

1 pound cube steak - Choose steaks about ¼ inch thick so the strips cook evenly.
1½ cups whole buttermilk - For the marinade and the second dip during breading.
1 tablespoon Worcestershire sauce - Adds savory flavor to the marinade.
2 teaspoons seasoned salt - Use a seasoned salt blend, not an equal amount of plain salt.
1 teaspoon coarse black pepper - Seasons the beef before it gets its coating.

For the seasoned flour:

1¼ cups all-purpose flour - The base of the breading.
¼ cup cornstarch - Helps give the crust a crisp texture.
2 teaspoons seasoned salt - This is in addition to the seasoned salt in the marinade.
1 teaspoon baking powder - Goes into the dry coating; use baking powder, not baking soda.
1 teaspoon coarse black pepper - For the flour mixture.
1 teaspoon garlic powder and 1 teaspoon onion powder - Add flavor throughout the coating.
½ teaspoon smoked paprika - Adds a little smoky flavor.
¼ teaspoon dry mustard - Use mustard powder, not prepared mustard.

For frying: Use vegetable, canola, or peanut oil, enough to come 1-1½ inches up the pan. The amount will depend on the size of your skillet or Dutch oven.

Instructions

Cut the steak. Slice across the grain into strips about 1 inch wide and 4-5 inches long.

Cube steak cut into strips on a wooden cutting board.

Marinate. Whisk the buttermilk, Worcestershire sauce, seasoned salt, and pepper together in a large bowl. Add the steak, cover, and refrigerate for 4-12 hours.

Cube steak strips in a seasoned buttermilk marinade.

Mix the coating. In a shallow dish, whisk together the flour, cornstarch, seasoned salt, baking powder, pepper, garlic powder, onion powder, smoked paprika, and dry mustard.

Flour and seasonings in a bowl for the steak-finger coating.

Drain the strips. Set a strainer over a bowl to catch the marinade. Save it for the breading step.

Marinated cube steak strips draining in a colander.

Start with flour. Coat each steak strip in the seasoned flour, pressing gently so it sticks.

Steak strips covered in the first layer of seasoned flour.

Dip and coat again. Dip the floured strip back into the reserved marinade, then return it to the flour for a second coating. Discard the leftover marinade and flour when all the strips are breaded.

A flour-coated steak strip dipped back into the buttermilk marinade.

Steak strips covered with a second coating of seasoned flour.

Let the coating rest. Arrange the breaded strips on a wire rack over a rimmed baking sheet for 10-15 minutes. Meanwhile, heat 1-1½ inches of oil in a deep skillet or Dutch oven to 350°F, leaving plenty of room above the oil.

Breaded steak fingers resting on a wire rack before frying.

Fry in batches. Cook for about 3-4 minutes per side, until golden and at least 145°F in the center, or a higher temperature if the beef package directs. Check a thick strip by inserting an instant-read thermometer from the side. Let the oil return to 350°F between batches.

A golden steak finger lifted from hot oil in a cast-iron skillet.

Drain and serve. Move the cooked steak fingers to a clean wire rack and let each batch rest for at least 3 minutes before serving. Add a bowl of white gravy for dipping.

Fried steak fingers draining on a wire rack over a baking sheet.

Tips

Watch the oil temperature. Oil that’s too cool can leave the coating greasy; oil that’s too hot can brown the outside before the meat is ready. A frying thermometer makes it easier to keep the oil near 350°F.
Give each strip room. Crowding the pan lowers the oil temperature. Fry in batches, and let the crust set before turning the pieces.
Use a clean rack for cooked steak. Air can circulate underneath it, which helps keep the bottoms crisp. Avoid stacking the hot strips or letting them sit in a pile on paper towels.
Check doneness instead of adding extra frying time. Thin cube steak can become tough when overcooked. Use the temperature reading along with the golden coating as your guide.

A fried steak finger dipped into a bowl of white gravy.

More Recipes

For more comforting dinners, try these next:

Smothered Cube Steak - Another way to use cube steak, with onions and brown gravy.
Country Fried Pork Chops - A crisp, flour-coated pork chop dinner.

Recipe

Crispy fried steak fingers piled on a plate beside white gravy.

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Steak Fingers

Cube steak strips marinated in seasoned buttermilk, coated twice in seasoned flour, and fried until golden and crisp. Serve with white gravy for dipping. Plan ahead for at least 4 hours of marinating.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 15

Marinating and Resting Time 4 18

Total Time 4 53

Servings servings

Calories 573kcal

Author Jessica Burgess

Equipment

Deep cast-iron skillet or Dutch oven
Frying thermometer; instant-read meat thermometer; wire racks and rimmed baking sheets

Ingredients

Buttermilk Marinade

1 pound cube steak about ¼-inch thick
1 ½ cups whole buttermilk
1 tablespoon Worcestershire sauce
2 teaspoons seasoned salt
1 teaspoon coarse black pepper

Seasoned Flour

1 ¼ cups all-purpose flour
¼ cup cornstarch
2 teaspoons seasoned salt
1 teaspoon baking powder
1 teaspoon coarse black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon dry mustard

For Frying

Vegetable oil or canola or peanut oil; enough for 1 to 1 ½ inches in the pan

Instructions

Cut the cube steak across the grain into strips. Aim for strips about 1 inch wide and 4-5 inches long, using steaks about ¼ inch thick.
Whisk together the buttermilk marinade. In a large bowl, combine the buttermilk, Worcestershire sauce, 2 teaspoons seasoned salt, and 1 teaspoon black pepper. Add the steak strips, cover, and refrigerate for at least 4 hours or up to 12 hours.
Mix the seasoned flour in a shallow dish. Whisk together the flour, cornstarch, remaining 2 teaspoons seasoned salt, baking powder, remaining 1 teaspoon black pepper, garlic powder, onion powder, smoked paprika, and dry mustard.
Drain the steak strips, saving the marinade for breading. Set a strainer over a bowl to catch the buttermilk mixture. Keep it separate from any food that is ready to eat.
Coat each steak strip twice. Press it into the seasoned flour, dip it back into the reserved buttermilk marinade, and coat it in flour again. Gently press the flour onto both sides. Discard any remaining marinade and dredging flour after breading.
Let the breaded steak fingers rest on a wire rack for 10-15 minutes. Set the rack over a rimmed baking sheet. This rest helps the coating adhere.
Heat 1-1½ inches of oil to 350°F. Use a deep cast-iron skillet or Dutch oven with plenty of room above the oil. Monitor the temperature with a frying thermometer.
Fry in batches for about 3-4 minutes per side. Cook until golden brown and the center reaches at least 145°F, or a higher temperature if directed on the beef package. Insert an instant-read thermometer sideways into a thick strip. Avoid crowding the pan and let the oil return to 350°F between batches.
Transfer the fried steak fingers to a clean wire rack. Let each batch rest for at least 3 minutes before serving. Serve warm, with white gravy for dipping if desired.

Notes

Plan ahead: Marinate in the refrigerator for 4-12 hours. The total time shown includes the minimum 4-hour marinade, a 15-minute breading rest, and a 3-minute rest after cooking. Frying time varies with the size of the pan and number of batches.
For a crisp coating: Press the flour onto the steak, let the breaded strips rest, and keep the frying oil near 350°F. Drain cooked strips on a clean wire rack without stacking them.
To serve: Pair with homemade white gravy for dipping. Gravy is prepared separately and is not included in the ingredient list or nutrition.
Storage: Refrigerate in an airtight container within 2 hours of cooking (1 hour above 90°F) and use within 3-4 days. Reheat in a 375°F oven for about 10-15 minutes or a 350°F air fryer for about 3-5 minutes, flipping halfway, until the center reaches 165°F.
Nutrition estimate: Calculated for 4 servings using all the listed marinade and flour mixture, plus an estimated 4 tablespoons of frying oil retained in the whole batch. Some marinade and flour are discarded, and actual oil absorption varies, so these figures are approximate. Gravy and side dishes are excluded.

Nutrition

Chocolate Mayonnaise Cake (Old-Fashioned Recipe)

October 17, 2026

This chocolate mayonnaise cake is an old-fashioned 9×13 sheet cake with a soft, tender crumb and a thick layer of chocolate buttercream on top. The mayonnaise is doing the work of the oil and the eggs, and you can’t taste it once the cake is baked.

It mixes by hand in one bowl, bakes in about half an hour, and travels to a potluck right in the pan. If you’ve been curious about mayonnaise cake but never quite talked yourself into it, this is the one to start with.

Slice of chocolate mayonnaise cake with chocolate buttercream frosting and a bite on a fork.

If this is your kind of cake, you’ll probably love my chocolate depression cake too. Same pantry-cake idea, just oil instead of mayonnaise and a little lighter. Coca-Cola cake is the other sheet cake my family asks for by name, and the rest of them live with my old-fashioned cake recipes.

Why Put Mayonnaise in Chocolate Cake?

Mayonnaise is oil and eggs already whisked together. That’s most of what you’d be adding to a chocolate cake anyway, so using it means you skip cracking eggs and measuring oil and get both in one scoop.

Because the fat is already emulsified, it spreads through the batter more evenly than loose oil does. That’s what gives this cake its soft, almost velvety crumb. No tang, no mayonnaise flavor, just chocolate.

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Ingredient Notes

See the recipe card below for the full ingredient amounts and instructions.

Mayonnaise. Use full-fat regular mayonnaise like Hellmann’s, Best Foods, or Duke’s. Skip Miracle Whip, and skip light or reduced-fat mayo.
Cocoa powder. Regular unsweetened cocoa is all you need. You’ll whisk it into boiling water first, which does more for the chocolate flavor than any other step in this recipe.
Brown sugar. Half the sugar is light brown sugar. It holds moisture, so the cake still eats soft on day two.
Boiling water. It needs to be hot enough to bloom the cocoa, then cooled for 10 minutes before the mayonnaise goes in.
Heavy cream. For the frosting. Milk works in a pinch, but the buttercream won’t be as silky.

You’ll also need all-purpose flour, granulated sugar, baking soda, baking powder, salt, and vanilla, plus butter and powdered sugar for the frosting. Keep a little extra cocoa powder handy for dusting the pan.

How to Make Mayonnaise Cake

Heat the oven to 350°F, or 325°F if you’re baking in a dark or nonstick pan. Grease a 9×13-inch pan and dust it with cocoa powder instead of flour so you don’t end up with white streaks on a chocolate cake.

1. Bloom the Cocoa

Whisk the cocoa powder into the boiling water until it’s completely smooth, then whisk in both sugars while the liquid is still hot so they dissolve all the way. Let it sit for 10 minutes. This step is doing two jobs. It wakes up the cocoa so the cake tastes richer, and it brings the temperature down enough that the liquid won’t break down the mayonnaise in the next step.

Cocoa powder whisked into boiling water until smooth for chocolate mayonnaise cake.

2. Whisk In the Mayonnaise

Whisk the mayonnaise and vanilla into the cooled cocoa mixture until smooth. It should look like thin chocolate pudding.

Mayonnaise being whisked into the cocoa mixture for chocolate mayonnaise cake batter.

3. Add the Dry Ingredients and Bake

Whisk the flour, baking soda, baking powder, and salt together in a separate bowl, then add them to the wet mixture in two or three additions. Whisk until the batter is smooth with no pockets of dry flour. The batter will be thin and pourable, and that’s exactly right. Pour it into the pan and get it into the oven right away.

Bowl of flour next to a bowl of bloomed cocoa for chocolate mayonnaise cake.

Chocolate mayonnaise cake batter stirred smooth with a wooden spoon.

Bake 28 to 33 minutes, and start checking at 28. When the edges just begin to pull away from the sides of the pan, that’s your cue to start testing the center. The cake is done when the center springs back to a light touch and a toothpick comes out with a few moist crumbs clinging to it. A toothpick that comes out completely clean means it baked a little too long. Cool the cake completely in the pan before frosting.

Baked chocolate mayonnaise cake with a flat top cooling in the pan.

Make the Chocolate Buttercream

Beat the softened butter until creamy, then beat in the cocoa powder. Add the powdered sugar gradually, alternating with the heavy cream, and finish with the vanilla and a pinch of salt.

Beat it on medium-high for two or three minutes at the end. That’s what turns it smooth and spreadable instead of stiff. If it still feels thick, add another tablespoon of cream.

Whipped chocolate buttercream frosting in a glass mixing bowl.

Make sure the cake is completely cool before the frosting goes on. Buttercream on a warm cake tears the top and melts into the crumb.

Chocolate mayonnaise cake frosted with chocolate buttercream in a 9x13-inch pan.

Tips for a Moist Cake

Don’t skip the cocoa bloom. Whisking the cocoa into boiling water is the biggest flavor step in the whole recipe.
Whisk the batter smooth. Pockets of dry flour won’t work themselves out in a batter this thin, and you’ll see them in the baked cake.
Watch the edges. When they just start pulling away from the sides of the pan, start testing the center. A toothpick that comes out clean means the cake is already past done.
Use full-fat mayonnaise. Light mayo cuts the fat roughly in half, and you’ll taste the difference.

Make Ahead and Storage

You can bake and frost this cake a day ahead. Once it’s completely cool and frosted, cover it tightly and leave it at room temperature for up to 3 days.

Keep the covered cake in the refrigerator for up to 5 days. Let slices sit out for 20 to 30 minutes before serving so the crumb softens back up.

For longer storage, wrap the unfrosted cake or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Recipe FAQs

Does mayonnaise cake taste like mayonnaise?

No. Once it bakes there’s no tang and no mayonnaise flavor at all. The mayonnaise is only there for the oil and eggs it’s already made from. What you taste is chocolate.

Why did my mayonnaise cake sink in the middle?

Almost always too much leavening in older mayonnaise cake recipes. They tend to call for 2 teaspoons of baking soda, which makes the batter rise fast and then collapse once the structure can’t hold it. The fallen part compresses into a dense, gummy layer, which is why a sunken cake can taste underbaked even when it isn’t. This recipe uses ¾ teaspoon of baking soda with 1 teaspoon of baking powder, which gives a good rise without the crash. Opening the oven door or bumping the pan before the center sets will also do it, so leave it alone until at least 28 minutes.

Can I use Miracle Whip?

Full-fat mayonnaise works best here. Miracle Whip has added sugar and spices that change the flavor, and it’s lower in fat, so the cake won’t be as moist.

Can I make this as a layer cake?

Yes. Divide the batter between two greased 9-inch round pans and bake 25 to 30 minutes, checking at 25.

Can I add chocolate chips?

Sure but it’s full of chocolate flavor as is. Fold in 1 cup of semisweet chocolate chips before pouring the batter into the pan.

More Cakes to Try

For another 9×13 cake with a different flavor, try this Strawberry Texas Sheet Cake. It starts with a cake mix and gets its strawberry flavor from Jell-O and preserves.

Or browse these old-fashioned desserts for more cakes, cobblers, and other familiar sweets.

Slice of chocolate mayonnaise cake on a plate with a jar of mayonnaise and the pan of cake in the background.

Recipe

Close-up slice of chocolate mayonnaise cake with thick chocolate buttercream and a jar of mayonnaise behind it.

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Chocolate Mayonnaise Cake

An old-fashioned chocolate sheet cake made with mayonnaise instead of butter and eggs. Don’t let the mayo scare you off. It’s just oil and eggs already mixed together, and it makes one of the most tender, moist chocolate cakes you’ll ever pull out of a 9×13.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 514kcal

Author Jessica Burgess

Equipment

1 9×13-inch baking pan
mixing bowls
Whisk
electric mixer
rubber spatula
Measuring cups and spoons

Ingredients

Cake

½ cup unsweetened cocoa powder
1 ¼ cups boiling water
2 cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon fine salt
1 cup full-fat mayonnaise
1 cup granulated sugar
½ cup light brown sugar packed
2 teaspoons vanilla extract
1 tablespoon unsweetened cocoa powder for dusting the pan

Chocolate Frosting

½ cup unsalted butter softened
⅓ cup unsweetened cocoa powder
3 cups powdered sugar
½ cup heavy cream plus 1-2 tablespoons more if needed
1 teaspoon vanilla extract
1 pinch salt

Instructions

Cake

Heat the oven to 350°F, or 325°F if you’re using a dark or nonstick pan. Grease a 9×13-inch pan and dust it with cocoa powder instead of flour so you don’t end up with white streaks on a chocolate cake.
Whisk the cocoa powder into the boiling water until completely smooth, then whisk in the granulated sugar and brown sugar while the liquid is still hot so they dissolve all the way. Let it sit for 10 minutes to cool to warm. This wakes up the cocoa so the cake tastes richer, and it brings the temperature down enough that the liquid won’t break down the mayonnaise.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until there are no clumps.
Whisk the mayonnaise and vanilla into the cooled cocoa mixture until smooth.
Add the dry ingredients to the wet in two or three additions, whisking until the batter is completely smooth with no streaks or pockets of dry flour. The batter will be thin and pourable, and that’s exactly right.
Pour the batter into the prepared pan and get it into the oven right away.
Bake 28 to 33 minutes, checking at 28. When the edges just begin to pull away from the sides of the pan, start testing the center. The cake is done when the center springs back to a light touch and a toothpick comes out with a few moist crumbs clinging to it. If the toothpick comes out completely clean, it baked a little too long.
Set the pan on a wire rack and cool the cake completely before frosting.

Chocolate Frosting

Beat the butter until creamy, then beat in the cocoa powder until fully incorporated.
Add the powdered sugar gradually, alternating with the heavy cream. Beat in the vanilla and salt.
Beat on medium-high for 2 to 3 minutes until smooth, glossy, and spreadable. Add another tablespoon of cream if it’s stiff.
Spread evenly over the cooled cake.

Notes

Pan and oven temperature: Dark and nonstick pans absorb more heat, so bake at 325°F if that’s what you have. Light metal and glass pans go at 350°F. Either way the bake time stays about the same. Start checking at 28 minutes.

How to tell when it’s done: Go by the cake, not the clock. The first sign is the edges just starting to pull away from the sides of the pan, which means it’s time to start testing the center. The center should spring back when you press it lightly, and a toothpick should come out with a few moist crumbs. A completely clean toothpick means you’ve overbaked it. If you use a thermometer, the center should read 200 to 205°F.

Which mayonnaise: Use full-fat regular mayonnaise like Hellmann’s, Best Foods, or Duke’s. Skip Miracle Whip, which has added sugar and spices, and skip light or reduced-fat mayo, which cuts the fat roughly in half and will give you a dry cake.

Don’t leave dry flour pockets: This batter is thin, so any unmixed flour won’t work itself out in the oven. Whisk until it’s genuinely smooth. There’s enough fat in this batter that mixing it smooth won’t make the cake tough.

Storage: Cover the frosted cake tightly and keep it at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let refrigerated slices sit out for 20 to 30 minutes before serving. To freeze, wrap the unfrosted cake or individual slices tightly and freeze up to 3 months, then thaw overnight in the refrigerator.

Nutrition

Easy Weekly Meal Plan #7: Five Dinners and Texas Sheet Cake

October 16, 2026

This week, we’re making chicken pot pie, smothered cube steak, panko crusted cod, slow cooker ham, and beanie weenies for supper. There’s Texas sheet cake for dessert, too!

Click the dinner and side dish names to open the full recipes.

Jump to the grocery list

This week’s menu

Night	Dinner and sides
Night 1	Chicken Pot Pie + a bagged green salad
Night 2	Smothered Cube Steak + Fried Potatoes and Onions
Night 3	Leftovers or eat out
Night 4	Panko Crusted Cod + Macaroni and Tomatoes
Night 5	Slow Cooker Ham + Sweet Potato Crunch
Night 6	Beanie Weenies + Easy Homemade Biscuits
Night 7	Open night. Use what you have or make a family favorite.

Dessert: Texas Sheet Cake

Collage of chicken pot pie, smothered cube steak, slow cooker ham, and Texas sheet cake, labeled Easy Weekly Meal Plan, Week 7.

Night 1: Chicken pot pie and a green salad

We’re starting with chicken pot pie because it serves six and it reheats beautifully. That’s the whole reason it’s on Night 1. What’s left goes straight into Night 3.

It calls for 3 cups of cooked chicken and two refrigerated pie crusts, so there’s no dough to make. A rotisserie chicken from the deli covers the filling in about five minutes of pulling meat off the bone.

A bagged salad is plenty alongside it. The pie has vegetables in it already.

Allow: 25 minutes to put together and 35 minutes in the oven.

Little tip: brush the top crust with the egg wash. It’s the difference between a pale crust and a golden one, and it takes ten seconds.

Night 2: Smothered cube steak and fried potatoes

Smothered cube steak is onion gravy over tender beef, and it’s one of the cheapest cuts at the meat counter. Forty minutes start to finish.

Fried potatoes and onions cook in a skillet right alongside it. Two pans, one burner each, done at the same time.

Allow: 40 minutes for the steak, about 25 for the potatoes.

Little tip: slice the potatoes a quarter inch thick and no thicker. Thick slices steam instead of browning.

Night 3: Leftovers or eat out

Let’s see what’s in the fridge! There should be pot pie from Night 1. Nothing new to buy.

Night 4: Panko crusted cod and macaroni and tomatoes

Panko crusted cod is the quickest dinner of the week. Season it, press on the panko, bake it. No frying, no splatter.

Macaroni and tomatoes is the old-fashioned kind, cooked right in the broth so the noodles soak up the flavor. The recipe serves eight, so the grocery list below buys for a half batch. Make the full pot if you want leftovers, it’s good cold.

Allow: about 20 minutes for the cod and 25 for the macaroni.

Make it easier: frozen cod works fine here. Thaw it in the fridge the night before and pat it dry before seasoning.

Night 5: Slow cooker ham and sweet potato crunch

Four ingredients go in the crock pot and you end up with glazed ham that tastes like a holiday. Brown sugar, maple syrup, a spiral-cut ham, and a can of pineapple.

Because the ham is in the slow cooker, the oven is free for sweet potato crunch, which is the pecan-topped casserole you’d see at a church dinner. It serves twelve, so the list buys for a half pan.

A 3 to 4 pound ham will leave you leftovers. That’s on purpose. Ham sandwiches are a free lunch all week.

Allow: a few hours in the slow cooker for the ham, about 45 minutes for the sweet potatoes.

Night 6: Beanie weenies and homemade biscuits

Beanie weenies is the cheapest supper in this plan and the one the kids will ask for again. It’s three cans of baked beans, a package of hot dogs, and a handful of pantry seasonings.

Homemade biscuits on the side make it feel like a real supper instead of a shortcut. They take 25 minutes and the recipe makes ten.

Allow: 30 minutes for the beans, 25 for the biscuits.

Make it easier: canned biscuits work. Nobody will say a word.

Night 7: Open night

Open night. Use what you have or make a family favorite.

Something sweet: Texas sheet cake

Texas sheet cake serves fifteen, which means it’ll last most of the week unless your family is quicker than mine.

It’s a thin chocolate cake baked in a sheet pan, and the warm icing goes on while the cake is still hot so it sets into the top instead of sitting on it.

Allow: 15 minutes to mix, 20 minutes to bake, and time for the icing to set.

The walnuts in the icing are optional. Leave them out for picky eaters.

A little preparation before the week starts

Pull the meat off a rotisserie chicken and refrigerate it. Night 1 needs 3 cups.
Thaw the cod in the fridge the day before Night 4 and pat it dry before seasoning.
Night 5 needs the slow cooker going earlier in the day. Put it on a night you’ll be home.
Cook the sweet potatoes ahead if you can. They need to be fork-tender before the casserole goes together.
Let the butter for the sheet cake come to room temperature. Cold butter makes a lumpy batter.

Already using my Dinner Theme System? These dinners can fit right into the themes you’ve chosen.

Grocery list

Everything below is added up across all five dinners, the sides, and the cake. Where two recipes use the same thing, I’ve combined them so you’re buying the right amount once.

The note after each item tells you what it’s for, so if you’re skipping a night you know what to leave off the list.

Produce

☐ 1 sweet onion: chicken pot pie
☐ 2 large yellow onions: cube steak, fried potatoes
☐ 1 bunch celery: chicken pot pie
☐ 4 red potatoes: fried potatoes and onions
☐ 2 lb sweet potatoes: sweet potato crunch, half pan
☐ 1 lemon: panko crusted cod
☐ 1 head garlic: fried potatoes
☐ Fresh parsley: cod, cube steak garnish
☐ 1 bag green salad: Night 1

Meat and fish

☐ 3 cups cooked chicken: pot pie. One rotisserie chicken covers it.
☐ 1½ lb cube steak: about 4 pieces
☐ 1 lb cod filets: 4 pieces
☐ 1 (3 to 4 lb) precooked spiral-cut ham: slow cooker ham
☐ 14 oz package all-beef hot dogs: beanie weenies

Bread, dairy, and eggs

☐ 2 lb butter: uses about 6¼ sticks across the pot pie, cube steak, cod, sweet potatoes, biscuits, and the sheet cake. Most recipes call for unsalted.
☐ 1 dozen eggs: uses 5, for the pot pie wash, sweet potatoes, biscuits, and cake
☐ 1 pint half and half: pot pie, sweet potato crunch
☐ 1 cup buttermilk: biscuits, uses ¾ cup
☐ ½ pint whole milk: sheet cake icing
☐ 8 oz sour cream: sheet cake, uses ½ cup
☐ Grated parmesan: 1 tablespoon for the cod
☐ Stick of margarine: biscuits, 2½ tablespoons. Butter works if you’d rather.

Cans, jars, and frozen

☐ 1 (32 oz) carton chicken broth: pot pie, macaroni and tomatoes
☐ 1 (32 oz) carton low-sodium beef broth: cube steak
☐ 2 refrigerated pie crusts: one 14.1 oz box
☐ 1 cup frozen peas and carrots: pot pie
☐ 1 (14.5 oz) can petite diced tomatoes: macaroni and tomatoes, half batch
☐ 1½ cups elbow macaroni: half batch
☐ 1 (20 oz) can pineapple chunks in juice: slow cooker ham, do not drain
☐ 3 (16 oz) cans original baked beans: beanie weenies
☐ ⅓ cup plain panko crumbs: cod
☐ ½ cup chopped pecans: sweet potato crunch topping
☐ 1 cup chopped walnuts: sheet cake icing, optional
☐ ⅓ cup pure maple syrup: slow cooker ham

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: about 5 cups
☐ Granulated sugar: 2 cups
☐ Brown sugar: about ¾ cup, plus 1½ cups dark brown for the ham
☐ Powdered sugar: 4 cups for the icing
☐ Cocoa powder: about ⅔ cup
☐ Cooking oil: about 5 tablespoons
☐ Honey: 1 tablespoon
☐ Worcestershire sauce and Dijon mustard
☐ Apple cider vinegar: 1 teaspoon
☐ Vanilla extract: about 4 teaspoons
☐ Baking powder and baking soda
☐ Mrs. Dash Table Blend: 2 teaspoons for the cod
☐ Dried thyme, dried basil, dried parsley
☐ Cinnamon and nutmeg
☐ Garlic powder, onion powder, chili powder, smoked paprika, cayenne, crushed red pepper
☐ Salt, kosher salt, black pepper
☐ Cooking spray
☐ Equipment: slow cooker, deep skillet, sheet pan, 9×13 pan, pie dish, baking sheet

Optional extras

☐ Vanilla ice cream: for the sheet cake
☐ Green onions: for the fried potatoes
☐ Extra lemon: for the cod

Want a month at a time?

These come one week at a time, and they always will. If you’d rather have four weeks in hand, I put them in a printable PDF with the grocery lists already made.

Get a Month of Dinners

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

8 Easy Crockpot Chicken Recipes for Cozy Dinners

October 14, 2026

These easy crockpot chicken recipes give you a few different answers to "What can I make with this chicken?" There is cozy chicken and stuffing, creamy pasta, cheesy enchiladas, and warm chicken sandwiches-plus a simple shredded chicken recipe to use in other meals.

Chicken and stuffing, creamy chicken pasta, orange chicken, and a chicken Caesar sandwich around a label reading 8 Easy Crockpot Chicken Recipes.

I've gathered the cooking times and the little finishing steps below, so you can choose a recipe that fits your day. Open any recipe for the full ingredient amounts and printable directions.

Which Chicken Dinner Sounds Good?

Something creamy and comforting: Start with chicken and stuffing or Parmesan garlic chicken pasta.
Something saucy: Try orange chicken over rice or honey garlic drumsticks.
A casual meal to share: Make chicken Caesar sandwiches or a slow cooker full of chicken enchiladas.

Check the timing before you start: These are not all eight-hour recipes. Some cook in just two to four hours, and several need a short finishing step before serving.

1. Chicken and Stuffing

Slow cooker chicken and stuffing on white plate, sitting in front of Crock Pot.

Chicken breasts, stuffing mix, cream of chicken soup, and broth make this a cozy place to start. The stuffing cooks right on top of the chicken, so there is no separate pan to prepare. Choose this one when you want a familiar, comforting dinner with a short ingredient list.

Timing: 10 minutes of prep; 3 hours on low.

Before serving: Spoon the chicken and stuffing onto plates and add a vegetable or salad alongside.

Get the Chicken and Stuffing Recipe →

2. Creamy Crockpot Chicken Pasta

Crockpot Chicken Pasta scooped up on wooden spoon.

This creamy chicken pasta uses Parmesan garlic sauce, cream cheese, and shredded cheese for a rich sauce that coats the rotini. It is a good choice when you want a bowl of pasta without cooking the chicken on the stove, too.

Timing: 10 minutes of prep; 4 hours on low or 2 hours on high.

Before serving: Boil the pasta separately near the end of the cooking time, then shred the chicken and stir in the cooked pasta.

Get the Creamy Crockpot Chicken Pasta Recipe →

3. Crockpot Chicken Enchiladas

A slow cooker insert holds a chicken enchilada mixture with a layer of melty cheddar cheese and one serving has been removed

All the cheesy, saucy goodness of chicken enchiladas, without rolling individual tortillas! Chicken, black beans, green chiles, and enchilada sauce cook together before corn, tortilla pieces, and cheese go in. This casserole-style option makes eight servings.

Timing: 15 minutes of prep; 6-8 hours on low or 3-4 hours on high, plus 30 minutes to finish.

Before serving: After shredding the chicken, stir in the corn and tortillas, add the cheese, and cook on high for another 30 minutes.

Get the Crockpot Chicken Enchiladas Recipe →

4. Honey Garlic Chicken Drumsticks

A white plate in the center of the photo holds two chicken drumsticks and mashed potatoes while a crockpot is off to the left and a platter of chicken is visible in the right corner

Have drumsticks instead of chicken breasts? These cook in a honey garlic sauce made with soy sauce, ketchup, and minced garlic. The sweet and savory sauce is a nice change from a creamy chicken dinner. Serve the drumsticks with rice or mashed potatoes to catch some of that sauce.

Timing: 5 minutes of prep; 5-6 hours on low or 3-4 hours on high.

Before serving: Serve from the slow cooker, or briefly broil the cooked drumsticks if you want to crisp the outside.

Get the Honey Garlic Chicken Drumsticks Recipe →

5. Crockpot Orange Chicken

Crockpot orange chicken on a bed of rice, with diced green onions.

Orange marmalade, barbecue sauce, and soy sauce make the sweet, tangy sauce for this five-ingredient recipe. It uses chicken tenderloins cut into bite-size pieces and finishes with chopped green onion. Choose this one when you want something saucy to spoon over a bowl of rice.

Timing: 5 minutes of prep; 4 hours on low or 2 hours on high.

Before serving: Stir the cooked chicken, sprinkle with green onion, and serve. Allow time to cook rice separately if you are serving it alongside.

Get the Crockpot Orange Chicken Recipe →

6. Crockpot Jalapeño Chicken

If jalapeño poppers are your kind of appetizer, put this creamy chicken on your dinner list. Cream cheese, shredded cheese, jalapeños, and bacon bring those flavors to chicken breasts. There is a little mixing and chopping before it goes into the slow cooker.

Timing: 10 minutes of prep; 3-4 hours on high, plus about 10 minutes for the final cheese topping to melt.

Before serving: Start with cooked bacon and softened cream cheese. Save the last cheese, bacon, and optional jalapeño slices for the topping.

Get the Crockpot Jalapeño Chicken Recipe →

7. Slow Cooker Chicken Caesar Sandwiches

Chicken Caesar Sandwich on a bun with a lettuce leaf.

Warm shredded chicken tossed with Caesar dressing, Parmesan, and parsley makes a simple sandwich filling. Pile it onto buns with lettuce for a casual dinner or lunch with a guest. This recipe makes six sandwiches, and the filling can also be served on croissants or Italian bread.

Timing: 15 minutes of prep; 3-4 hours on low or 2 hours on high, plus another 30 minutes after adding the dressing.

Before serving: Shred the cooked chicken, drain the broth, and return the chicken to the slow cooker with the dressing before warming it through.

Get the Slow Cooker Chicken Caesar Sandwiches Recipe →

8. Slow Cooker Shredded Chicken

Shredded chicken in a white slow cooker with two gold forks.

This is the useful basic to keep in mind when another recipe calls for cooked chicken. Chicken breasts cook with broth, butter, Italian seasoning, and garlic powder before being shredded. It gives you a starting point for sandwiches, wraps, and casseroles rather than a complete dinner on its own.

Timing: 5 minutes of prep; 6-8 hours on low or 4 hours on high.

Before serving: Remove most of the broth as directed in the recipe, then shred the chicken with two forks.

Get the Slow Cooker Shredded Chicken Recipe →

A Few Things to Check Before Cooking

Match the recipe to your chicken. Most of these use boneless chicken breasts, but the orange chicken calls for tenderloins cut into pieces, and the honey garlic recipe uses drumsticks.
Check for extra prep. The pasta cooks separately, and the jalapeño chicken starts with cooked bacon. Those small details matter when deciding what feels easy tonight.
Leave room for the last step. The enchiladas and Caesar sandwiches need another 30 minutes after the chicken is cooked. Read the full recipe before choosing your start time.

More Slow Cooker Dinner Ideas

Looking beyond chicken? Browse these easy crockpot dinners for beef, pork, soups, and more. For tonight, pick the chicken recipe that sounds good, check its ingredient list, and keep the sides simple.

Sunday Best Mac and Cheese

October 13, 2026

Sunday Best Mac and Cheese is a rich, creamy baked mac and cheese with cavatappi, three cheeses, a hint of smoky flavor, and a golden, bubbly topping. This is the pan to bring to the table when Sunday supper, a holiday dinner, or a family celebration calls for something extra special.

For another creamy pasta dinner, try my mac and cheese with ham, too.

A Rich, Creamy Baked Mac and Cheese for Special Occasions

Creamy cavatappi mac and cheese served in a blue-and-white bowl.

My son and I created this recipe one day when we had way too much milk on hand, and we wanted to make something to use it up. We kept adding things, testing things, and using what we had on hand. Then, this mac and cheese recipe was born, with mine and my son’s approval, and now it’s our go-to when we need to make something special.

I think of this as celebration mac and cheese. It's deeply cheesy and generously seasoned, and a small scoop alongside the rest of dinner goes a long way. After making it more than once, my biggest piece of advice is to plan on serving it freshly baked. That's when the sauce and pasta are at their best!

Deli American makes a smooth base, mozzarella adds that stretchy bite, and sharp cheddar brings the cheese flavor. Ground mustard and just ½ teaspoon of liquid smoke give the sauce savory depth. The pasta and sauce come together on the stovetop, then 15 minutes in the oven and a quick broil finish the cheese topping.

FAQs

Can I make it ahead?

I recommend making and baking it close to serving time. You can shred and portion the cheeses ahead, refrigerate them, and measure the dry seasonings. I wouldn't promise the same creamy result from assembling the whole pan a day ahead and baking it later.

Can I use pre-shredded cheese?

Freshly shredded mozzarella and cheddar are my preference here for smooth melting. Bagged shredded cheese may give the sauce a different texture.

Can I use a different pasta shape?

Cavatappi is the tested shape for this recipe. Another short pasta, such as elbows or shells, can work, but the way it holds and absorbs sauce may differ. Use 16 ounces dry and cook it just to al dente.

Will it taste strongly of smoke?

The tested recipe uses just ½ teaspoon liquid smoke for a subtle smoky note. Measure it rather than pouring it straight from the bottle; brands can vary in strength.

Why isn't leftover mac and cheese as creamy?

The pasta absorbs sauce as it sits, and the cheese sauce firms up in the refrigerator. Extra milk can loosen it during reheating, but it won't completely restore the freshly baked texture. Even adding fresh sauce and half-and-half to my leftovers didn't bring back that first-serving result.

How do I store leftover mac and cheese?

Refrigerate leftovers promptly in shallow, airtight containers within 2 hours of cooking (within 1 hour if it's above 90°F). Store at 40°F or below and use within 3-4 days. These storage times follow USDA leftover-safety guidance.

How do I reheat it?

To reheat a portion, add a splash of milk or half-and-half and warm gently in a saucepan over low heat, stirring frequently, until it reaches 165°F throughout. Add another small splash if needed. This helps loosen the sauce, but expect softer pasta and a less creamy texture than the freshly baked dish. For that Sunday Best experience, serve it fresh.

What should I serve with it?

Serve smaller side-dish portions with roast chicken, holiday ham, or baked pork chops. A green salad or green beans round out the plate. It's a rich addition to a Sunday dinner or holiday spread, so you don't need an enormous portion to enjoy it.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

16 ounces dry cavatappi – Those spirals hold plenty of sauce. Cook just to al dente so the pasta still has a little bite before baking.
8 ounces deli-sliced American cheese – Tear into pieces so it melts easily. This recipe was made with deli American, that you have sliced in the deli at the grocery store. Please don’t use the individually wrapped cheese packages in the store for this.
2 cups freshly shredded mozzarella – Adds a stretchy bite. Use 1½ cups in the sauce and reserve ½ cup for the topping.
1 cup freshly shredded sharp cheddar – Brings the cheese flavor. Use ½ cup in the sauce and reserve ½ cup for the topping.
3 cups whole milk – Makes the sauce creamy. Keep up to ¼ cup more nearby to loosen the finished sauce only if needed.
4 tablespoons salted butter – Adds richness and forms the roux with the flour.
¼ cup all-purpose flour – Thickens the milk sauce.
½ teaspoon garlic powder – Adds savory flavor.
½ teaspoon onion powder – Seasons the sauce without pieces of onion.
1 teaspoon ground mustard – Adds depth to the cheese sauce; use the dry spice.
½ teaspoon liquid smoke – Gives a subtle smoky note. Measure it carefully.
1 teaspoon salt – Start with this amount, then taste and adjust as needed.
½ teaspoon black pepper – Adds a little peppery warmth.

Using pre-shredded, bagged cheese for this recipe is not recommended. It typically comes with a powdered covering to keep it from sticking together. So buying blocks of cheese and shredding it, is the best method. Shred both cheeses before starting the roux. Set aside ½ cup of each for the topping; the remaining 1½ cups mozzarella and ½ cup cheddar go in the sauce.

Optional:

A light sprinkle of garlic salt for the topping – Go lightly, since the butter and cheeses already contribute saltiness.

Instructions

Heat the oven to 350°F and grease a 9×13-inch baking dish that is safe for broiling. Shred the mozzarella and cheddar before starting the roux. Set aside ½ cup of each for the topping; the remaining 1½ cups mozzarella and ½ cup cheddar go in the sauce. Tear the American cheese into pieces and measure the remaining ingredients.
Cook the cavatappi in a large pot of water according to the package directions for al dente; drain.
Melt 4 tablespoons salted butter in a large saucepan or deep skillet over medium heat. Whisk in ¼ cup flour and cook for about 1 minute, stirring constantly.

Flour added to melted butter to begin the cheese sauce.

Gradually whisk in the 3 cups whole milk until smooth. Cook, whisking often, just until the sauce lightly thickens and coats a spoon. Stir in the ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon ground mustard, ½ teaspoon liquid smoke, 1 teaspoon salt, and ½ teaspoon black pepper.

Seasoned milk sauce in a skillet with a whisk.

Turn the heat to low and add the 8 ounces American cheese, 1½ cups mozzarella, and ½ cup sharp cheddar a little at a time.

American cheese and shredded cheeses added to the warm milk sauce.

Stir until melted and smooth. Avoid boiling the cheese sauce. Check the consistency using the sauce guide below before adding the pasta.

Smooth cheese sauce coating a spoon before adding the pasta.

Fold the drained cavatappi into the warm cheese sauce.

Cooked cavatappi added to the creamy cheese sauce.

Spread the mac and cheese in the prepared baking dish. Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar over the top. Add a very light sprinkle of garlic salt, if desired.

Mac and cheese topped with shredded mozzarella and cheddar before baking.

Bake uncovered at 350°F for 15 minutes. Broil for about 2 minutes, watching constantly, until the cheese topping is melted and golden in spots. Broilers vary, so stop sooner if it browns quickly. Serve promptly for the creamiest texture.

Sunday Best Mac and Cheese with a golden melted cheese topping in a white baking dish.

Tips

Have the cheese ready first. Once the sauce is warm and thickened, you want to melt in the cheese right away instead of stopping to grate it.
Keep the heat gentle after adding cheese. High heat can make the sauce oily or grainy.
Don't overcook the pasta or extend the bake. A short oven finish helps keep the inside creamy.
Go lightly with extra salt. Salted butter, American cheese, cheddar, and the optional garlic salt all contribute saltiness. Start with the listed amount, taste the sauce, and adjust to your preference.
Time it for dinner. This is the dish I'd finish close to serving time, rather than leave waiting while everything else cooks.

Is My Cheese Sauce the Right Consistency?

Check the warm sauce after the cheese melts and before the pasta goes in. It should be a little looser than you want the finished mac and cheese, because the pasta will soak up some sauce and the oven will thicken it further.

Too thick: The sauce piles up, clings to the spoon like a paste, or doesn't flow back together when stirred. Stir in extra whole milk, 1 tablespoon at a time, using up to ¼ cup total, until it pours easily.
Just right: The sauce coats the spoon in a smooth layer but still falls off in a thick, flowing ribbon. It should fold around the pasta easily and look creamy, with enough sauce to coat all the spirals.
Too thin: It runs off the spoon like milk and leaves very little coating. Before adding the cheese, gently simmer the milk-and-roux mixture a little longer while whisking. If the cheese is already in, stir over low heat briefly, then take it off the heat and reassess as it thickens slightly. Don't add the optional milk, boil the cheese sauce, or sprinkle raw flour into it.

Melted cheese stretching from cavatappi lifted out of the baking dish.

More Recipes

If you're looking for more cheesy pasta recipes, try these next:

Recipe

A bowl of Sunday Best Mac and Cheese with creamy cavatappi and melted cheese.

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Sunday Best Mac and Cheese

Rich, creamy baked cavatappi with American cheese, mozzarella, sharp cheddar, a subtle smoky flavor, and a golden cheese topping. A celebration side dish that is best served freshly baked.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings side servings

Calories 386kcal

Author Jessica Burgess

Equipment

1 9×13-inch baking dish safe for broiling

Ingredients

16 ounces cavatappi dry
8 ounces deli-sliced American cheese torn into pieces
2 cups freshly shredded mozzarella divided: 1 ½ cups sauce and ½ cup topping
1 cup freshly shredded sharp cheddar divided: ½ cup sauce and ½ cup topping
3 cups whole milk plus up to ¼ cup more only if needed
4 tablespoons salted butter
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon ground mustard
½ teaspoon liquid smoke
1 teaspoon salt adjusted to taste
½ teaspoon black pepper
Garlic salt optional light sprinkle for topping

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch baking dish that is safe for broiling. Shred the mozzarella and cheddar before starting the roux. Reserve ½ cup of each for the topping. Tear the American cheese into pieces and measure the remaining ingredients.
Cook the cavatappi according to package directions for al dente. Drain.
Melt the butter in a large saucepan or deep skillet over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
Gradually whisk in 3 cups whole milk until smooth. Cook, whisking often, until lightly thickened and just coating a spoon. Stir in the garlic powder, onion powder, ground mustard, liquid smoke, salt, and pepper.
Reduce the heat to low. Gradually stir in the American cheese, 1 ½ cups mozzarella, and ½ cup cheddar until melted and smooth. Do not boil. Taste and adjust the salt if needed.
Check the warm sauce before adding pasta: it should coat a spoon but pour off in a thick ribbon. If too thick, add whole milk 1 tablespoon at a time, up to ¼ cup total. If too thin, stir briefly over low heat, then remove from heat and reassess; do not boil or add raw flour.
Fold the drained cavatappi into the sauce, then spread in the prepared baking dish. Top with the reserved ½ cup mozzarella and ½ cup cheddar. Add a very light sprinkle of garlic salt, if desired.
Bake uncovered at 350°F for 15 minutes. Broil for about 2 minutes, watching constantly, until the topping is melted and golden in spots. Stop sooner if it browns quickly. Serve promptly.

Notes

Best freshly served: the pasta absorbs sauce as it sits, and leftovers will not have the same creamy texture.

Nutrition

Grandma Ann’s Chocolate Chip Cookies

October 12, 2026

Grandma Ann's Chocolate Chip Cookies are soft and fluffy inside with crisp, golden edges and plenty of chocolate chips. Made with margarine (yes, we like it better than butter in these) and a little baking powder alongside the baking soda, this is by far my favorite chocolate chip cookie recipe, ever.

“Grandma Ann” isn’t my grandma at all actually. She is my brother-in-law's mom, and she was so kind to share it with me and since it means so much to me, it deserves a place here on the blog, with ALL the credit to her.

If you enjoy trying different styles of chocolate chip cookies, my big fat chewy chocolate chip cookies are another option when you're in the mood for a larger cookie.

A plate of golden chocolate chip cookies with more cookies cooling on a wire rack behind it.

The Little Details in Grandma Ann's Recipe

She uses margarine instead of butter and adds ¼ teaspoon of baking powder along with the baking soda. Once the wet ingredients are beaten together, the dry ingredients get stirred in by hand.

The other detail to watch is how they look coming out of the oven. The edges should be golden brown, while the tops still look light and puffy – not wet, or they’ll be underbaked. You don't need to wait for the entire cookie to turn golden. That’s what creates that soft fluffy center and crisp edge.

FAQs

How do I know when the cookies are done?

Start checking at 9 minutes. Look for golden-brown edges and light, puffy tops. Grandma Ann's baking time is 9-12 minutes, but the size of your scoops can affect the timing.

Can I use a hand mixer or stand mixer?

You can but only use a mixer to beat the margarine, sugars, and vanilla until creamy, then beat in the eggs. Switch to a spoon or sturdy spatula when adding the dry ingredients. Stir just until the flour is incorporated, then stir in the chocolate chips.

How should I store these cookies?

Let the cookies cool completely, then keep them in an airtight container at room temperature. For longer storage, place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature before serving.

Ingredients

See the recipe card below for the printable ingredient list and instructions.

2¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder - This is in addition to the baking soda.
1 teaspoon salt
1 cup margarine, softened - Grandma Ann uses margarine in this recipe.
¾ cup granulated sugar
¾ cup firmly packed brown sugar - Pack it into the measuring cup before adding it.
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips – More if you prefer but we prefer more cookie than chips

Instructions

Preheat the oven to 375°F. Have your ungreased cookie sheets ready.
Combine the dry ingredients. In a small bowl, stir together the flour, baking soda, baking powder, and salt.
Beat the wet ingredients. In a large bowl, beat the softened margarine, granulated sugar, brown sugar, and vanilla until creamy.

Flour mixture in a white bowl beside margarine, brown sugar, granulated sugar, and vanilla in a glass mixing bowl.

Add the eggs. Beat the eggs into the creamed mixture.
Stir in the flour mixture. Put the mixer aside. Gradually add the dry ingredients to the wet ingredients, stirring by hand until the flour is incorporated.

Eggs added to the creamed mixture, followed by the flour mixture in a glass mixing bowl.

Add the chocolate chips. Stir until they're distributed throughout the dough.
Scoop the dough. Drop evenly sized scoops onto the ungreased cookie sheets, leaving about 2 inches between them.

Chocolate chip cookie dough in a mixing bowl beside scoops of dough on an ungreased baking sheet.

Bake for 9-12 minutes. Look for golden-brown edges with tops that still look light and puffy.
Let the cookies cool. Leave them on the baking sheet until they're firm enough to lift, then transfer them to a wire rack.

Golden chocolate chip cookies on a baking sheet and on a wire cooling rack.

Tips

Pay attention to the edges. They're your cue to check for doneness while the tops are still light.
Keep the scoops consistent. Cookies of similar size will bake more evenly on the same pan.
Stir gently once the flour goes in. Stop when you no longer see dry flour, then stir in the chocolate chips.
Let the cookie sheets cool between batches. Scoop the next round of dough onto a cool sheet so it doesn't begin spreading on a hot pan.

A chocolate chip cookie in front of a plate piled with more cookies.

More Recipes

For another batch of cookies or a different way to enjoy chocolate chips, try these:

Recipe

Grandma Ann's chocolate chip cookies piled on a white plate with a gold floral pattern.

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Grandma Ann's Chocolate Chip Cookies

Soft, fluffy chocolate chip cookies with crisp, golden edges. Grandma Ann's family recipe uses margarine and a little baking powder, with the dry ingredients stirred in by hand.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 163kcal

Author Jessica Burgess

Equipment

mixing bowls
electric mixer
Spoon or spatula
Cookie Scoop
Cookie sheets
Wire cooling rack

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup margarine softened
¾ cup granulated sugar
¾ cup brown sugar firmly packed
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips

Instructions

Preheat the oven to 375°F. Have ungreased cookie sheets ready.
In a small bowl, combine the flour, baking soda, baking powder, and salt.
In a large bowl, beat the softened margarine, granulated sugar, brown sugar, and vanilla until creamy. Beat in the eggs.
Using a spoon or spatula, gradually stir the dry ingredients into the wet ingredients just until incorporated. Stir in the chocolate chips.
Scoop evenly sized portions of dough onto the ungreased cookie sheets, leaving about 2 inches between them.
Bake for 9-12 minutes, or until the edges look golden brown and the tops look light and puffy. Start checking at 9 minutes; the baking time will depend on the size of your scoops.
Let the cookies rest on the cookie sheet until firm enough to lift, then transfer them to a wire rack to cool.

Notes

Bake each tray for 9-12 minutes, watching for golden brown edges and light, puffy tops. Cookie size affects baking time and yield. Stir the flour mixture into the wet ingredients by hand. Allow the cookie sheets to cool before adding more dough. Cool the cookies completely before storing in an airtight container.

Nutrition

Easy Weekly Meal Plan #6: Five Dinners and Apple Dapple Cake

October 11, 2026

This week, we’re making poppy seed chicken casserole, salisbury steak, fried catfish, crock pot pork chops, and mac and cheese with ham for supper. There’s apple dapple cake for dessert, too!

Click the dinner and side dish names to open the full recipes.

Jump to the grocery list

This week’s menu

Night	Dinner and sides
Night 1	Poppy Seed Chicken Casserole + Air Fryer Asparagus
Night 2	Easy Salisbury Steak + Slow Cooker Cheesy Hashbrowns
Night 3	Leftovers or eat out
Night 4	Fried Catfish, Black-Eyed Peas + Bisquick Cheddar Biscuits
Night 5	Crock Pot Pork Chops + Candied Yams
Night 6	Mac and Cheese with Ham + a bagged green salad
Night 7	Open night. Use what you have or make a family favorite.

Dessert: Apple Dapple Cake

Collage of poppy seed chicken casserole, salisbury steak, fried catfish, and apple dapple cake, labeled Easy Weekly Meal Plan, Week 6.

Night 1: Poppy seed chicken casserole and air fryer asparagus

We’re starting the week with a 9×13 of poppy seed chicken casserole. It serves six, which is the whole point of putting it on Night 1. What’s left goes straight into Night 3.

The casserole calls for 4 cups of cooked chicken. A rotisserie chicken from the deli gets you there in about five minutes of pulling meat off the bone, and that’s what I’d do on a Monday.

The air fryer asparagus takes seven minutes start to finish, so make it while the casserole rests.

Allow: about 40 minutes for the casserole and 7 minutes for the asparagus.

Little tip: crush the Ritz crackers in the sleeve before you open it. Fewer crumbs on the counter.

Night 2: Salisbury steak and cheesy hashbrowns

Salisbury steak with mushroom gravy comes together in half an hour on the stovetop. It’s the kind of supper that tastes like it took longer than it did.

The cheesy hashbrowns are the part that needs planning. They’re five hours in the slow cooker, so get them going in the morning and forget about them.

The recipe as written feeds fifteen, which is wonderful for a potluck and a lot for a Tuesday. The grocery list below buys for a half batch. If you want the full pan, double what’s listed.

Allow: 5 hours in the slow cooker for the hashbrowns, 30 minutes for the salisbury steak.

Make it easier: the gravy uses two packets of brown gravy mix, so there’s no roux to babysit.

Night 3: Leftovers or eat out

Let’s see what’s in the fridge! There should be casserole from Night 1 and probably hashbrowns from Night 2. Nothing new to buy.

Night 4: Fried catfish, black-eyed peas, and cheddar biscuits

This is the big Southern supper of the week, and it’s the one night that needs a head start.

The catfish soaks in buttermilk for two hours before it ever hits the oil. The black-eyed peas simmer for about an hour and twenty minutes. Start both in the early afternoon and the actual cooking at suppertime is quick.

The peas make a full pound, which is more than four people will eat. That’s on purpose. Dried peas come in one pound bags, and they reheat better than almost anything else in this plan.

The cheddar biscuits bake in twelve minutes while the fish drains.

Allow: 2 hours for the buttermilk soak, about 1 hour 20 minutes for the peas, and 30 minutes of active cooking at the end.

Little tip: the catfish breading wants fine-ground cornmeal, not the coarse kind. Coarse cornmeal falls off in the pan.

Night 5: Crock pot pork chops and candied yams

Four ingredients go in the crock pot and three hours later you have creamy pork chops. This is the easiest dinner of the week by a wide margin.

Because the chops are in the slow cooker, the oven is free for candied yams, which bake for an hour.

One note on the yams: they call for two tablespoons of vanilla. That’s not a typo. It’s what makes them taste like the ones at a church dinner instead of just sweet potatoes with sugar on them.

Allow: 3 hours in the crock pot, 1 hour in the oven for the yams.

Make it easier: you only need one slow cooker this week. Night 2 and Night 5 are far enough apart that it washes in between.

Night 6: Mac and cheese with ham and a green salad

Mac and cheese with ham is thirty minutes and one pot of pasta. A bagged salad on the side is plenty.

The recipe wants 1½ cups of diced cooked ham. A ham steak from the meat case is the simplest way to get it without buying a whole ham.

Allow: 30 minutes.

Little tip: shred the cheese yourself if you have a minute. Bagged shredded cheese is coated so it doesn’t clump, and that coating is what makes a cheese sauce grainy.

Night 7: Open night

Open night. Use what you have or make a family favorite.

Something sweet: Apple dapple cake

Apple dapple cake is an old church cookbook cake, and it serves twelve, so it’ll last most of the week.

It’s a heavy batter packed with chopped Granny Smith apples, and then you pour a warm brown sugar topping over it while it’s still hot so it soaks down into the cake.

Allow: 30 minutes to prep, 45 minutes to bake, and an hour to cool before you cut it.

The walnuts are optional. Leave them out if you’ve got picky eaters and nobody will miss them.

A little preparation before the week starts

Pull the chicken off a rotisserie chicken and refrigerate it. Night 1 needs 4 cups.
Thaw the catfish in the fridge the day before Night 4. Two pounds takes overnight.
Night 2 and Night 4 both need a morning or early afternoon start. Put them on nights you’ll be home.
Peel and chop the apples for the cake the night before and toss them with a little lemon juice so they don’t brown.
Check that you have enough vanilla. The candied yams alone use two tablespoons.

Already using my Dinner Theme System? These dinners can fit right into the themes you’ve chosen.

Grocery list

Everything below is added up across all five dinners, the sides, and the cake. Where two recipes use the same thing, I’ve combined them so you’re buying the right amount once.

The note after each item tells you what it’s for, so if you’re skipping a night you know what to leave off the list.

Produce

☐ 1 bundle asparagus: air fryer asparagus
☐ 1 lemon: air fryer asparagus
☐ 1 head garlic, plus jarred minced: asparagus, black-eyed peas
☐ 8 oz sliced mushrooms: salisbury steak
☐ 1 yellow onion: black-eyed peas
☐ 2 lb sweet potatoes: candied yams
☐ 1 large orange: candied yams, for the zest and juice
☐ 4 medium Granny Smith apples: apple dapple cake, for 3 cups chopped
☐ 1 bag green salad: Night 6

Meat and fish

☐ 4 cups cooked chicken: poppy seed casserole. One rotisserie chicken covers it.
☐ 1 lb ground beef: salisbury steak
☐ 2 lb catfish fillets: fried catfish
☐ 6 slices bacon: black-eyed peas
☐ 3 to 4 lb boneless pork chops: crock pot pork chops
☐ 1½ cups diced cooked ham: mac and cheese. A ham steak works.

Bread, dairy, and eggs

☐ 16 oz sour cream: poppy seed casserole, cheesy hashbrowns
☐ 1 lb unsalted butter: uses about 3¼ sticks across the casserole, hashbrowns, biscuits, peas, candied yams, mac and cheese, and the cake
☐ 1 dozen eggs: uses 4, for the salisbury steak and the cake
☐ ½ gallon whole milk: cheddar biscuits, mac and cheese
☐ 1 pint heavy cream: mac and cheese, cake topping
☐ 1 quart buttermilk: fried catfish soak
☐ 18 oz shredded cheddar: about 4½ cups, for the hashbrowns, biscuits, and mac and cheese
☐ ½ cup shredded mozzarella: cheddar biscuits
☐ 1 cup shredded Colby Jack: mac and cheese

Cans, jars, and frozen

☐ 3 (10.5 oz) cans cream of chicken soup: poppy seed casserole uses 2, pork chops use 1
☐ 1 (10.5 oz) can cream of mushroom soup: pork chops
☐ 1 (10.5 oz) can condensed cheddar cheese soup: cheesy hashbrowns, uses half for a half batch
☐ 1 (26 oz) bag frozen diced hashbrowns: cheesy hashbrowns, half batch
☐ 2 (32 oz) cartons chicken broth: black-eyed peas, needs 6 cups
☐ 1 lb dried black-eyed peas: black-eyed peas
☐ 2 packets brown gravy mix: salisbury steak
☐ 1 large sleeve Ritz crackers: poppy seed casserole topping, about 32 crackers
☐ 1 jar dill pickles: fried catfish needs 2 tablespoons of the juice
☐ 2 cups elbow macaroni: mac and cheese
☐ 1 box Bisquick: cheddar biscuits, needs 2½ cups
☐ 1 oz packet ranch dressing seasoning mix: crock pot pork chops

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: about 3½ cups
☐ Granulated sugar: about 2½ cups
☐ Brown sugar: about 1⅓ cups
☐ Vegetable oil: 1 cup for the cake, plus enough to fry the catfish
☐ Olive oil and cooking oil
☐ Fine-ground yellow cornmeal: 1½ cups
☐ Bread crumbs: ¼ cup
☐ Mayonnaise and ketchup
☐ Worcestershire sauce: 3 teaspoons
☐ Apple cider vinegar and Dijon mustard
☐ Vanilla extract: about 3 tablespoons total
☐ Baking soda
☐ Poppy seeds: 1 tablespoon
☐ Ground cinnamon, nutmeg, and pumpkin pie spice
☐ Garlic powder, onion powder, Italian seasoning
☐ Old Bay, seasoned salt, smoked paprika, crushed red pepper
☐ Salt, black pepper, garlic salt
☐ Cooking spray
☐ Equipment: air fryer, slow cooker, 9×13 pan, deep skillet or Dutch oven for frying, baking sheet, large pot

Optional extras

☐ Vanilla ice cream: for the cake
☐ Parmesan cheese: for the asparagus
☐ Fresh parsley: salisbury steak, hashbrowns
☐ Chopped walnuts: ½ cup for the cake

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Easy Apple Crumble Without Oats

October 8, 2026

This apple crumble without oats starts with canned apple pie filling and a homemade brown sugar topping. A little cinnamon, vanilla, and melted butter turn a few pantry ingredients into golden crumbs to spoon over warm apples. No peeling, slicing, or mixer needed!

If you have more apple pie filling to use, my caramel apple dump cake adds caramel and a cake mix topping, while this apple snickerdoodle dump cake uses a cookie mix for its cinnamon-sugar crumble.

A spoon lifting apple filling and golden crumble topping from a glass baking dish.

An Easy Apple Crumble with Pie Filling

I had plenty of canned apple pie filling on hand, and this was such a good way to use it. The filling goes right into the baking dish with a little lemon juice, while the crumble comes together in a separate bowl.

Mine baked for the full 45 minutes. I wanted the topping to look more golden and the edges to bubble a little more than they did at 40 minutes. Start checking then, but use those two cues to decide when yours is ready.

FAQs

Does apple crumble need oats?

No. A flour, sugar, and butter topping makes a crumble without any oats. Apple crisp often includes oats, although the names are sometimes used interchangeably. This recipe has a buttery brown sugar crumble topping.

Can I make apple crumble with canned pie filling?

Yes! This recipe uses two 21-ounce cans of apple pie filling, including all of the sauce. The filling is already sweetened and thickened, so you only add lemon juice before scattering the homemade crumble on top.

Can I substitute fresh apples?

Fresh apples need their own sugar, thickener, and cooking adjustments, so they are not a straight swap for the canned filling in this recipe. Use prepared apple pie filling for the version shown here.

Why is my crumble topping powdery?

Measure the flour lightly by spooning it into the cup and leveling it off, or weigh 150 grams. Stir the melted butter through all of the dry ingredients, then squeeze small handfuls together and break them into crumbs. The mixture should be evenly moistened before it goes over the apples.

How do I store and reheat apple crumble?

Cover and refrigerate leftovers, and use within 3-4 days. Reheat in a 350°F oven until hot throughout, loosely covering the top if it starts to brown too much. A microwave works for individual portions, but the topping will be softer. Add ice cream after reheating.

Ingredients

See the recipe card below for the printable ingredient list and full instructions.

Apple filling

2 cans apple pie filling, 21 ounces each - 42 ounces total; keep all of the sauce.
1 tablespoon lemon juice - adds a little tartness to the sweet filling.

Crumble topping

1¼ cups all-purpose flour (150 grams) - spoon into the measuring cup and level it off.
½ cup packed light brown sugar (100 grams) - break up any firm lumps.
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
6 tablespoons unsalted butter (85 grams) - melt it, then let it cool until warm.
1 teaspoon vanilla extract

Pie filling: Choose apple pie filling, rather than plain canned apples. Brands vary in sweetness and spice, so the filling you use will affect the finished flavor. There is no extra sugar or thickener in the apple layer. You can also spoon this type of filling over cinnamon-sugar tortilla crisps for my apple pie nachos.

Butter: Melted butter lets you stir this topping together with a fork. If you use salted butter, leave out the added salt.

Instructions

Prepare the filling. Heat the oven to 375°F with a rack in the center. Lightly grease an 8×8-inch baking dish that is at least 2 inches deep. Stir the apple pie filling and lemon juice together in the dish, then spread evenly.

Canned apple pie filling spread in an eight-inch square glass baking dish.

Mix the dry ingredients. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Break apart any brown sugar lumps.

Flour, brown sugar, granulated sugar, cinnamon, and salt in a glass mixing bowl.

Make the crumbs. Stir the vanilla into the warm melted butter. Add it to the dry mixture and mix with a fork until evenly moistened. Squeeze small handfuls together, then break them into small crumbs and roughly dime-sized pieces.

Buttery crumble topping mixed into small crumbs and larger clumps in a glass bowl.

Top the apples. Scatter the crumble over the filling, leaving the crumbs loose. Don't press them into a solid layer.

Unbaked crumble topping scattered evenly over the apple filling.

Bake. Set the dish on a rimmed baking sheet. Bake for about 45 minutes, checking at 40 minutes. Look for a golden-brown topping and filling bubbling around the edges and through gaps in the crumbs. If the top browns before the filling bubbles, loosely tent with foil and keep baking.

Golden baked apple crumble in a square glass dish with apple filling visible around the edges.

Rest and serve. Let the crumble stand uncovered for 20 minutes before scooping. Serve warm, with vanilla ice cream if you'd like.

A bowl of apple crumble topped with a scoop of vanilla ice cream.

Tips

Keep a mix of crumb sizes. Small crumbs cover the apples, while the larger pieces give you those buttery bites of topping. Take a moment to squeeze and break up the mixture before adding it to the dish.
Use the right dish. An 8×8-inch dish at least 2 inches deep gives the filling and topping room. A larger pan makes thinner layers and can change the baking time.
Watch the color and the filling. A golden top and bubbling edges are more useful than the timer alone. The baking sheet underneath catches any drips.
Give it the 20-minute rest. It lets the filling settle before serving, and the crumble will still be warm.

More Recipes

Apple Snickerdoodle Dump Cake - Another way to use canned apple pie filling, with a snickerdoodle cookie mix topping.
Caramel Apple Dump Cake - Apple pie filling, caramel, and cake mix in an easy baked dessert.
Easy Fall Desserts - More ideas for your fall dessert table.

Recipe

Apple crumble without oats with golden crumbs and apple filling on a serving spoon in a glass baking dish.

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Easy Apple Crumble Without Oats

Canned apple pie filling and a homemade brown sugar crumble make an easy warm apple dessert with no oats. Serve with vanilla ice cream if you like.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Resting Time 20

Total Time 1 15

Servings servings

Calories 354kcal

Author Jessica Burgess

Equipment

1 8×8-inch baking dish at least 2 inches deep
1 rimmed baking sheet
1 medium mixing bowl
1 Fork

Ingredients

Apple filling

2 cans apple pie filling 21 ounces each, 42 ounces total
1 tablespoon lemon juice

Crumble topping

1 ¼ cups all-purpose flour 150 grams, spooned and leveled
½ cup light brown sugar 100 grams, packed
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
6 tablespoons unsalted butter 85 grams, melted and cooled until warm
1 teaspoon vanilla extract

Instructions

Prepare the oven and dish. Heat the oven to 375°F, with a rack in the center. Lightly grease an 8×8-inch baking dish that is at least 2 inches deep.
Add the filling. Stir the apple pie filling and lemon juice together in the dish, then spread into an even layer. Include all the sauce from the cans.
Mix the dry topping ingredients. In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Break apart any firm lumps of brown sugar.
Form the crumble. Stir the vanilla into the melted butter. Pour it over the flour mixture and work it together with a fork until evenly moistened. Squeeze small handfuls together, then break them into a mixture of small crumbs and roughly dime-sized chunks.
Cover the apples. Scatter the crumble evenly over the filling. Keep the pieces loose rather than pressing them into a solid layer.
Place the dish on a rimmed baking sheet. Bake at 375°F for about 45 minutes, checking at 40 minutes. The topping should be golden brown and the filling should bubble around the edges and through gaps in the topping. If the top browns before the filling bubbles, loosely cover with foil and continue baking.
Let it settle. Rest uncovered for 20 minutes before scooping. Serve warm, with vanilla ice cream if desired.

Notes

Filling: Use two 21-ounce cans of apple pie filling, including all of the sauce. Plain canned apples or fresh apples are not a straight swap. No extra sugar or thickener is needed in the apple layer.

Butter: If using salted butter, omit the added salt.

Baking: Start checking at 40 minutes; my batch took 45 minutes for a golden topping and bubbling edges. Keep the crumbs loose and rest uncovered for 20 minutes before serving.

Storage: Cover and refrigerate leftovers for 3–4 days. Reheat in a 350°F oven until hot throughout, tenting if needed to prevent overbrowning. The microwave works for individual portions but softens the topping.

Nutrition: Estimated for ⅛ of the recipe, excluding optional ice cream and butter used to grease the dish. Values vary with the apple pie filling and other brands used.

Nutrition

Cranberry Pretzel Salad

October 7, 2026

This cranberry pretzel salad has a salty pretzel crust, a fluffy cream cheese middle, and a ruby-red cranberry topping. Two cans of whole berry cranberry sauce give that top layer plenty of fruit, with just enough tartness to balance the sweet filling.

A slice of cranberry pretzel salad with red cranberry topping, white cream cheese filling, and a coarse pretzel crust.

A Make-Ahead Holiday Dessert

This is the kind of dessert to put together the day before Thanksgiving or Christmas. The crust spends just 10 minutes in the oven, but the cooling and chilling time matters. Plan on about 30 minutes of hands-on work, a few pauses between layers, and an overnight stay in the refrigerator.

FAQs

Can I make cranberry pretzel salad the day before?

Yes, and this recipe needs that overnight chill. Cutting it the same night can leave ragged slices; give the assembled salad until the next morning for cleaner cuts. Keep it refrigerated until serving.

What can I use instead of cranberry Jell-O?

Raspberry or black cherry Jell-O can replace the cranberry flavor. Use two 3-ounce boxes of regular gelatin and keep the other amounts the same. The two cans of whole berry sauce supply the cranberry flavor and fruit; the gelatin helps set and color the topping while adding its own flavor. Raspberry or black cherry will change the flavor slightly.

How do I keep the pretzel crust from getting soggy?

Spread the cream cheese filling all the way to the pan on every side and into the corners. Any gap gives the cranberry mixture a path to the pretzels. The crust must be completely cool before adding the filling, and the cranberry mixture must be cool and syrupy before it goes on top.

Can I use jellied cranberry sauce?

Use whole berry cranberry sauce for this version. The berries give the topping its texture, and the recipe is written for two 14-ounce cans. Jellied sauce won’t give you the same fruit-filled layer.

How do I store cranberry pretzel salad?

Keep it covered in the refrigerator and use within 3-4 days. Keep the cover from touching the topping. The pretzels will soften as it sits, so plan to serve it the day after making it for the best contrast between the layers.

Ingredients

See the recipe card below for the printable ingredient list and full instructions.

Pretzel crust

2 ½ cups crushed pretzels - measured after crushing; coarse crumbs
½ cup butter - melted
¼ cup granulated sugar

Cream cheese layer

8 ounces cream cheese - fully softened
1 cup powdered sugar
8 ounces Cool Whip - thawed

Cranberry layer

2 3-ounce boxes cranberry Jell-O - regular, not sugar-free; 6 ounces total
1 ½ cups boiling water
2 14-ounce cans whole berry cranberry sauce - 28 ounces total

Pretzels: Crush them first, then measure 2½ cups. Leave small pieces for texture rather than grinding them to dust.

Cream cheese and Cool Whip: Let the cream cheese soften fully and thaw the whipped topping before mixing. Beat out the cream cheese lumps before folding in the Cool Whip.

Cranberry sauce and Jell-O: You’ll need two cans of whole berry sauce and two small boxes of gelatin. Use the 1½ cups of boiling water listed here, without adding the extra cold water called for on the Jell-O box.

Instructions

Make the crust. Heat the oven to 350°F. Stir together the crushed pretzels, melted butter, and granulated sugar until combined.

Coarsely crushed pretzels mixed with melted butter and sugar in a white bowl.

Press the mixture firmly and evenly into a 9×13-inch baking dish. Bake for 10 minutes, then cool completely, at least 30 minutes. Wait longer if the dish or crust is still warm.

Pretzel crumb mixture pressed into the bottom of a rectangular glass baking dish.

Mix the filling. Beat the softened cream cheese and powdered sugar until completely smooth, then fold in the thawed Cool Whip.

Cream cheese filling in a white mixing bowl with a spatula.

Spread the filling over the cooled crust, sealing it against the pan on all four sides and into the corners. Refrigerate for 1 hour.

White cream cheese filling spread over the pretzel crust to the edges of a glass dish.

Make the cranberry layer. In a heatproof bowl, stir both boxes of Jell-O into 1½ cups boiling water for a full 2 minutes, until dissolved. Stir in both cans of whole berry cranberry sauce, breaking up the sauce so the berries spread evenly.

Cranberry gelatin and whole berry cranberry sauce mixed in a clear bowl.

Refrigerate the cranberry mixture for about 90 minutes, until cool and syrupy, roughly the consistency of raw egg white. It should still be spoonable, not fully set. Check the texture as it chills; a warm, watery mixture can melt the filling or seep through gaps.

Add the topping. Gently spoon the thickened cranberry mixture over the chilled cream cheese layer. Spread it carefully to cover the filling without dragging through the white layer underneath.

Cranberry mixture partially spread over the cream cheese layer in a glass dish.

Chill overnight. Cover with a lid or tented foil that doesn’t touch the topping. You can also refrigerate it uncovered for the first hour, until the surface firms, then cover without pressing on it. Leave the assembled salad in the refrigerator overnight.

An overhead view of cranberry pretzel salad with the red topping spread across the pan.

Cut with a thin knife, wiping the blade clean between slices. Slide a wide spatula underneath each serving to support the pretzel crust as you lift it from the pan.

A plated slice of cranberry pretzel salad with a forkful and loose pretzel crumbs.

Tips

Check the edges before chilling. A continuous cream cheese layer is what keeps the cranberry gelatin away from the crust. Take a moment to fill any gaps at the sides and corners.
Let the topping cool and thicken. The 90 minutes is a guide; the cool, syrupy texture is the cue to look for. Don’t pour warm Jell-O over the cream cheese.
Give the foil some headroom. Foil resting on the surface leaves an indentation as the Jell-O sets. A lid or a loose foil tent protects the top without touching it.
Keep the overnight chill. It helps the layers hold together for cleaner slices. Use a wide spatula to support each slice as you lift it from the pan.

More Recipes

Cranberry Cake with Butter Sauce - Another way to put cranberries on the holiday dessert table, with warm butter sauce spooned over the cake.
Pecan Pie Dip - A creamy dessert dip with a buttery pecan topping to serve with cookies or apple slices.
Pumpkin Fluff - Pumpkin pie flavor in an easy dip for graham crackers or gingersnaps.

Recipe

Close-up of the cranberry, cream cheese, and crumbly pretzel layers in a slice of cranberry pretzel salad.

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Cranberry Pretzel Salad

A sweet-and-salty layered dessert with a buttery pretzel crust, fluffy cream cheese filling, and a topping made with two cans of whole berry cranberry sauce. Make it the day before; the assembled salad needs an overnight chill.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Cooling and Chilling (estimate) 11

Total Time 11 40

Servings servings

Calories 465kcal

Author Jessica Burgess

Equipment

9×13-inch baking dish
Mixing bowls, including a heatproof bowl
Electric hand mixer or stand mixer
rubber spatula
Thin knife and wide serving spatula
Lid or foil for covering

Ingredients

Pretzel crust

2 ½ cups crushed pretzels measured after crushing; coarse crumbs
½ cup butter melted
¼ cup granulated sugar

Cream cheese layer

8 ounces cream cheese fully softened
1 cup powdered sugar
8 ounces Cool Whip thawed

Cranberry layer

2 boxes cranberry Jell-O 3 ounces each; regular, not sugar-free; 6 ounces total
1 ½ cups boiling water
2 cans whole berry cranberry sauce 14 ounces each; 28 ounces total

Instructions

Heat the oven to 350°F. Crush the pretzels to coarse crumbs, leaving some texture, and measure 2½ cups after crushing. Stir together with the melted butter and granulated sugar. Press firmly and evenly into a 9×13-inch baking dish.
Bake for 10 minutes. Cool completely, at least 30 minutes and longer if the crust or dish is still warm.
Beat the fully softened cream cheese and powdered sugar until smooth with no lumps. Fold in the thawed Cool Whip. Spread over the cooled crust all the way to the edges and corners, sealing against the pan on all four sides. Refrigerate for 1 hour.
In a heatproof bowl, dissolve both boxes of Jell-O in 1½ cups boiling water, stirring for a full 2 minutes. Stir in both cans of whole berry cranberry sauce, breaking up the sauce so the berries distribute evenly.
Refrigerate the cranberry mixture for about 90 minutes, until cool and syrupy, roughly the texture of raw egg white. It should still be spoonable, not fully set. Keep the cream cheese layer refrigerated while the topping chills.
Gently spoon the cranberry mixture over the chilled filling and spread carefully without dragging through the layer underneath.
Cover with a lid or tented foil that stays above the surface, and refrigerate overnight. Alternatively, leave uncovered in the refrigerator for the first hour until the surface firms, then cover without pressing on it.
Cut with a thin knife, wiping the blade clean between slices. Use a wide spatula to support the pretzel crust when lifting each serving.

Notes

Yield: 12-15 servings. Nutrition is estimated for 1/12 of the recipe.
Timing: About 30 minutes active preparation and 10 minutes baking, plus complete crust cooling, 1 hour chilling the filling, about 90 minutes chilling the cranberry mixture, and an overnight chill after assembly. The displayed total is a planning estimate using 30 minutes crust cooling and an 8-hour allowance for overnight; actual time can be longer. Make the day before and chill overnight until fully set.
Seal the filling to every edge to keep the gelatin from reaching the crust. The cranberry mixture must be cool and syrupy before layering; warm gelatin can melt the filling.
Keep foil off the surface to prevent an indentation. Same-night slices can be ragged; overnight chilling gives cleaner cuts.
Raspberry or black cherry Jell-O can replace cranberry Jell-O in the same two 3-ounce boxes. Whole berry cranberry sauce provides the cranberry flavor and fruit; the gelatin sets and colors the topping and contributes its own flavor. Use the water amount in this recipe, not the box directions.
Keep covered and refrigerated. Use within 3-4 days; the crust will soften over time.

Nutrition

Peanut Butter Oatmeal Bars (3 Ingredients, No Bake)

October 6, 2026

These peanut butter oatmeal bars are soft, chewy, and made with just three ingredients: creamy peanut butter, honey, and old-fashioned oats. They only need about 10 minutes of prep before going into the refrigerator. No oven needed!

A 9×9 pan makes 16 bars, so you can tuck a few away for an afternoon snack and freeze the rest for later. Just plan for at least 2 hours of chilling before cutting them.

Peanut butter oatmeal bars topped with peanut butter drizzle on parchment paper.

Three Ingredients, One Pan of Bars

The peanut butter gives these bars their rich flavor, and the honey adds a little sweetness while helping the oats stick together. Old-fashioned oats give each bite a tender, chewy texture. Add a drizzle of peanut butter on top if you want a little extra.

If you like this peanut butter and oat combination in smaller bites, try my no-bake energy balls, which also have vanilla and mini chocolate chips.

FAQs

What kind of peanut butter should I use?

Use regular creamy peanut butter for this recipe. It mixes smoothly with the honey and helps hold the oats together. Natural peanut butter that separates can change the consistency and how firmly the bars set.

Can I use maple syrup instead of honey?

Honey is the sweetener called for in this recipe. Maple syrup may work, but the flavor and firmness can be different, so it is not a confirmed one-for-one substitute here.

Why are my peanut butter oatmeal bars falling apart?

Make sure every bit of the oats is coated, press the mixture firmly into the pan, and refrigerate for at least 2 hours before slicing. The bars should be firm and set. If they soften in a warm room, return them to the refrigerator.

How do I store these bars?

Keep the bars covered at cool room temperature for up to 4 days, or in an airtight container in the refrigerator for up to 7 days. They can soften in a warm spot. Serve at room temperature for a softer bite, or enjoy them chilled.

Can I freeze peanut butter oatmeal bars?

Yes! Wrap the bars individually in plastic wrap, place them in an airtight freezer container, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature if you like.

Ingredients

You only need three ingredients for the bars. The extra peanut butter drizzle is optional.

Labeled bowls of old-fashioned oats, creamy peanut butter, and honey for peanut butter oatmeal bars.

1 cup creamy peanut butter: Choose regular creamy peanut butter rather than a natural variety that separates.
½ cup honey: Clover honey works well here. It sweetens the bars and helps bind the oats.
3 cups (300 grams) old-fashioned oats: Use old-fashioned rolled oats for the intended chewy texture.

The full printable recipe is in the recipe card below.

Instructions

Line a 9×9-inch square pan with two pieces of parchment paper, leaving enough over the sides to lift out the chilled bars.

Warm the peanut butter and honey. Add both to a saucepan that holds at least 2 quarts. Heat over medium heat, stirring until smooth and combined. Warming the mixture makes it easier to stir through the oats.

Creamy peanut butter and honey in a saucepan before warming.

Stir in the oats. Fold them in right away with a wooden spoon or stiff spatula. Keep stirring until all of the oats are coated.

Old-fashioned oats mixed with peanut butter and honey in a saucepan.

Press into the pan. Transfer the mixture to the lined pan and press it firmly into an even layer. The flat bottom of a glass or measuring cup helps compact it, especially in the corners.

Peanut butter and oat mixture pressed evenly into a parchment-lined square pan.

Chill and slice. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm and set. Lift the slab out with the parchment and cut into 16 bars. Drizzle with extra peanut butter, if desired, and serve at room temperature or chilled.

A slab of peanut butter oatmeal bars cut into 16 squares on parchment paper.

Tips

Have the pan ready first. The peanut butter and honey mixture thickens as it cools, so measure the oats and line the pan before heating.
Press firmly, then chill fully. Both steps help the bars hold together when you cut them.
Choose your thickness. A 9×9 pan makes bars about ½ inch thick. For thicker bars, use an 8×8 pan.
Keep them cool until serving. These are soft, chewy bars and can soften further in a warm room.

A hand holding a peanut butter oatmeal bar to show its chewy oat texture.

More Recipes

For more easy treats with peanut butter or oats, try these next:

No Bake Cookies - chocolate, peanut butter, and oatmeal in a classic stovetop cookie.
Peanut Butter Pie - a creamy no-bake dessert with an Oreo crust.
Breakfast Cookies - baked oatmeal cookies with peanut butter, applesauce, and chocolate chips.

Recipe

A close-up of peanut butter oatmeal bars with peanut butter drizzle.

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Peanut Butter Oatmeal Bars

Soft, chewy peanut butter oatmeal bars made with just 3 ingredients. These no-bake bars take 10 minutes to prepare, plus at least 2 hours to chill.

Course Dessert, Snack

Cuisine American

Prep Time 10

Chill Time 2

Total Time 2 10

Servings bars

Calories 200kcal

Author Jessica Burgess

Equipment

1 9×9-inch square baking pan
1 Saucepan at least 2 quarts
parchment paper
Wooden spoon or stiff spatula

Ingredients

1 cup creamy peanut butter
½ cup honey
3 cups old-fashioned oats 300 grams

Instructions

Line a 9×9-inch square pan with two crossing pieces of parchment paper, leaving an overhang for lifting out the bars.
Warm the peanut butter and honey in a saucepan (at least 2 quarts) over medium heat, stirring until combined and smooth.
Fold in the oats right away with a wooden spoon or stiff spatula, stirring until thoroughly coated.
Transfer to the prepared pan and press firmly into an even layer. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm and set.
Lift out using the parchment and cut into 16 bars. Drizzle with extra peanut butter, if desired. Serve at room temperature or enjoy chilled.

Notes

Peanut butter: Use regular creamy peanut butter. Natural peanut butter that separates can change how the bars hold together.

Oats: Use old-fashioned rolled oats for the intended chewy texture.

Press firmly: Use the flat bottom of a glass or measuring cup to compact the mixture. A 9×9-inch pan makes bars about ½ inch thick; an 8×8-inch pan makes thicker bars.

Storage: Keep covered at cool room temperature for up to 4 days or in an airtight container in the refrigerator for up to 7 days. The bars soften in a warm room. Serve at room temperature or chilled.

Freezing: Wrap bars individually, place in an airtight freezer container, and freeze for up to 2 months. Thaw overnight in the refrigerator.

Nutrition: Estimated per bar, based on 16 bars. Optional extra peanut butter drizzle is not included.

Nutrition

Easy Weekly Meal Plan #5: Five Dinners and Hot Fudge Cake

October 1, 2026

This week, we’re making chicken and dumplings, smothered pork chops, stuffing meatloaf, ham and beans, and salmon patties for supper. There’s hot fudge cake for dessert, too!

Five dinners are planned out, Night 3 is leftovers, and Night 7 is open. Two of this week’s mains make big batches on purpose, so the leftovers night takes care of itself. It’s all old-fashioned, grocery store cooking, nothing fancy.

Click the dinner and side dish names to pull up each recipe. The grocery list at the bottom has everything combined, so you can shop once and be done thinking about supper for the week.

Jump to the grocery list

This week’s menu

Night	Dinner and sides
1	Chicken and Dumplings with Wilted Lettuce
2	Smothered Pork Chops with Stick of Butter Rice and Air Fryer Carrots
3	Leftovers or eat out
4	Stove Top Stuffing Meatloaf with Party Potatoes
5	Ham and Beans with Hush Puppies
6	Salmon Patties with Broccoli Casserole
7	Open night. Use what you have or make a family favorite.

Dessert: Hot Fudge Cake

Collage of chicken and dumplings, smothered pork chops, stuffing meatloaf, and hot fudge cake, labeled Easy Weekly Meal Plan, Week 5.

Night 1: Chicken and dumplings and wilted lettuce

One batch of Chicken and Dumplings makes ten servings, so start the week here and Night 3 takes care of itself. The dumplings are rolled and cut, not dropped, so they hold their shape in the broth instead of going to mush.

Alongside it, Wilted Lettuce is about as old-fashioned as a side gets. Torn leaf lettuce with hot bacon grease poured over the top and a pinch of salt. That’s the whole thing. The recipe serves two, so double it for four.

Allow: About an hour and fifteen minutes for the dumplings. The lettuce comes together in under ten, but you need the bacon grease hot, so cook your bacon while the chicken simmers.

Little tip: Cook six to eight slices of bacon early in the day and pour the grease into a jar. You’ll want about half a cup for the doubled lettuce, and the bacon itself is good crumbled right over the top.

Night 2: Smothered pork chops, stick of butter rice, and carrots

Smothered Pork Chops are dredged, seared, and finished in an onion and mushroom gravy right in the same skillet. Four chops, thirty minutes, one pan to wash.

The gravy needs something underneath it, and Stick of Butter Rice is exactly right. Rice, a can of French onion soup, a can of beef broth, and a stick of butter go in a dish and the oven does the rest. Add Air Fryer Carrots for something bright on the plate.

Allow: The rice bakes for an hour, so put it in first. The chops take thirty minutes and the carrots twenty, both at the end.

Make it easier: Plain steamed rice works fine under the chops if you’d rather not run the oven for an hour. You’ll lose the buttery, oniony part, but supper still lands on time.

Night 3: Leftovers or eat out

Let’s see what’s in the fridge! The chicken and dumplings from Night 1 should still be holding strong. Nothing extra to buy for this one.

Night 4: Stuffing meatloaf and party potatoes

Stove Top Stuffing Meatloaf uses a box of stuffing mix in place of breadcrumbs, which keeps it from drying out and saves you measuring out seasonings. It serves eight, so you’ll likely have some for sandwiches.

Party Potatoes are the hashbrown casserole you’ve eaten at every church supper, with crushed ruffle chips on top instead of cornflakes. Both go in the oven at the same temperature, so they can share.

Allow: About 55 minutes for the meatloaf and an hour for the potatoes. Start the potatoes about five minutes ahead and they’ll finish together.

Little tip: Let the meatloaf sit for ten minutes before you slice it. Cut it straight out of the oven and it falls apart on you.

Night 5: Ham and beans and hush puppies

Ham and Beans uses canned great northern beans and a smoked ham hock, so you get the long-simmered flavor without soaking anything overnight. Under an hour from start to bowl.

Hush Puppies are the right thing to eat alongside. The full recipe makes two dozen, which is more than four people need, so a half batch is plenty.

Allow: About 50 minutes for the beans. The hush puppies fry in a few minutes once the oil is hot, so start them when the beans are nearly done.

Make it easier: A pan of cornbread does the same job without the frying. If you skip the hush puppies, leave the cornmeal and buttermilk off your list.

Night 6: Salmon patties and broccoli casserole

Salmon Patties are made from a can, crushed saltines, and an egg, fried until the edges go crisp. They’re a Friday-night supper a lot of us grew up on, and they cost almost nothing to put together.

Broccoli Casserole rounds it out with cheddar and a crushed cracker top. It serves eight, so make half unless you want it for lunch the next day.

Allow: About 45 minutes for the patties and 40 for the casserole. Get the casserole in the oven, then fry the patties while it bakes.

Little tip: Drain the salmon well and press it dry before you mix. Wet salmon makes patties that fall apart in the skillet.

Something sweet: Hot fudge cake

Hot Fudge Cake makes its own sauce while it bakes. You spread the batter in the pan, scatter cocoa and brown sugar over it, pour hot water on top, and it comes out of the oven as cake sitting in a pool of hot fudge. It serves nine.

Allow: About 55 minutes, start to finish. Almost everything in it is already in your pantry.

Serve it warm with a scoop of vanilla ice cream if you have some. It thickens as it sits, so scoop it while it’s fresh out of the oven.

A little preparation before the week starts

Cook a package of bacon and save the grease in a jar for Night 1’s wilted lettuce.
Chop your onions for the week all at once. You’ll need them on Nights 2, 4, and 6.
The hot fudge cake needs hot water poured over the top right before it bakes. Put the kettle on when you preheat the oven.
Nights 2 and 4 both want the oven for an hour. If that’s a tight evening for you, swap one with Night 6.
Pull the ground beef and pork chops into the fridge to thaw the night before you need them.

Already using my Dinner Theme System? These dinners can fit right into the themes you’ve chosen.

Grocery list

Here’s what you’ll need for five dinners and their sides for four people, plus the 9-serving cake. I’ve included half batches of the hush puppies and broccoli casserole, a doubled batch of the wilted lettuce, and full batches of everything else. You’ll need to add your usual breakfasts, lunches, and anything extra for the two flexible nights.

Check what you have before you head to the store. I’ve listed the amounts you’ll use and suggested a package size where it helps. Take a look at the labels on the beans, the broth, and the hashbrowns so you bring home enough.

Produce

☐ 3 yellow onions: 1 small for the pork chops, half for the meatloaf, and half for the broccoli casserole.
☐ 1 bunch green onions: 4 sliced, for the party potatoes.
☐ 1 head leaf lettuce: about 28 leaves for the doubled wilted lettuce.
☐ 2 lb carrots: for the air fryer carrots.
☐ 8 oz sliced brown mushrooms: for the pork chop gravy.
☐ 1 head garlic: 3 cloves for the pork chops and 3 for the meatloaf. Jarred minced garlic works for the dumplings and the salmon patties.
☐ 1 lemon: for serving with the salmon patties.

Meat and fish

☐ 2 lb boneless, skinless chicken breasts: for the chicken and dumplings.
☐ 4 boneless pork chops: half to three-quarters of an inch thick.
☐ 1 lb lean ground beef: for the meatloaf.
☐ 2 cups diced ham: a ham steak works well here.
☐ 1 smoked ham hock: for the ham and beans.
☐ 1 package bacon: you need about half a cup of grease for the wilted lettuce.
☐ 15 oz canned salmon: for the patties.

Bread, dairy, and eggs

☐ 1 dozen eggs: uses about 8, across the meatloaf, hush puppies, salmon patties, broccoli casserole, and cake.
☐ ¾ cup half and half: for the dumpling dough.
☐ ½ cup heavy cream: for the pork chop gravy.
☐ 16 oz sour cream: for the party potatoes.
☐ 1 cup buttermilk: uses about ⅜ cup for the half batch of hush puppies.
☐ 3 cups shredded cheddar: 2 cups for the party potatoes and ¾ cup sharp cheddar for the broccoli casserole.
☐ 1 lb salted butter: uses about 1½ sticks across the dumplings, pork chops, party potatoes, hush puppies, and broccoli casserole.
☐ 1 stick unsalted butter: for the rice, plus 2 tablespoon for the cake.
☐ ½ cup milk: for the hot fudge cake.

Cans, jars, and frozen

☐ 15 cups chicken broth: 10 for the dumplings, 1 for the pork chops, and 4 for the ham and beans. That’s about four 32-oz cartons.
☐ 5 (15-oz) cans great northern beans: drain 3 and leave 2 undrained.
☐ 1 (10-oz) can condensed French onion soup: for the rice.
☐ 1 (10-oz) can beef broth: for the rice.
☐ 2 (10.5-oz) cans cream of chicken soup: one for the party potatoes, one for the broccoli casserole.
☐ 1 cup long-grain white rice: for the stick of butter rice.
☐ 1 (6-oz) box Stove Top stuffing mix: for the meatloaf.
☐ 2 lb frozen southern-style hashbrowns: for the party potatoes.
☐ 3 cups frozen steamable broccoli: half a batch of the casserole.
☐ ¾ cup ketchup: for the meatloaf topping.
☐ 1 bag cheddar and sour cream ruffle chips: 2 cups crushed, for the party potatoes.
☐ 1 sleeve saltine crackers: ¾ cup crushed, for the salmon patties.
☐ 1 box Cheez-Its: ¾ cup crushed, for the broccoli casserole.
☐ ½ cup yellow cornmeal: for the half batch of hush puppies.

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: about 5 cups, across the dumplings, pork chops, hush puppies, and cake.
☐ Granulated sugar: about 1 cup. Brown sugar: ½ cup. Unsweetened cocoa powder: 6 Tbsp.
☐ Vegetable oil: about 3 cups, mostly for frying. Olive oil: 3 Tbsp. Canola oil: 2 Tbsp.
☐ Mayonnaise: about ⅓ cup, for the salmon patties and broccoli casserole.
☐ Worcestershire sauce: about ⅓ cup, for the meatloaf and pork chops.
☐ Maple syrup: 2 Tbsp. Honey: 1 Tbsp.
☐ Cornstarch: 1 Tbsp, optional, for thickening the dumplings.
☐ Baking powder and baking soda
☐ Vanilla extract: 1½ tsp.
☐ Ground cinnamon
☐ Onion powder, garlic powder, and paprika
☐ Old Bay seasoning and Italian seasoning
☐ Dried basil, dried minced onions, bay leaves, and cayenne: for the ham and beans.
☐ Salt, kosher salt, and black pepper
☐ Cooking spray and foil
☐ Equipment: air fryer, large pot or Dutch oven, deep skillet for frying, 9×13 dish, 8×8 dish, loaf pan, and an 8×8 or 9×9 for the cake.

Optional extras

☐ Vanilla ice cream: for the hot fudge cake.
☐ Fresh flat-leaf parsley: for the pork chops, carrots, and salmon patties.
☐ Extra sharp cheddar: for the top of the broccoli casserole.
☐ A pan of cornbread: if you’d rather skip frying the hush puppies.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Smothered Cube Steak with Onion Gravy (Skillet Recipe)

September 30, 2026

This smothered cube steak cooks in one skillet with sliced onions and homemade brown gravy. Serve it with mashed potatoes, rice, or egg noodles to soak up the extra gravy.

Cube steak covered in brown onion gravy with mashed potatoes on a floral plate.

A Skillet Dinner with Plenty of Homemade Gravy

I started with 2 cups of broth, but I prefer having more gravy for the steak and mashed potatoes. This recipe uses 3 cups of broth, but if you only have 2 cups, use 2 tablespoons of flour instead of 3.

You'll cook the onions in the same skillet you used for the beef, then stir in flour, broth, and Worcestershire sauce. Keep the browned bits in the pan; they flavor the gravy.

Smothered cube steak and onion gravy served with mashed potatoes.

FAQs

Do I need to tenderize cube steak before cooking?

No. Store-bought cube steak has already been tenderized, which gives it those little indentations. For this recipe, pat it dry, season it, and cook it as it comes from the package.

Do I coat the cube steaks in flour?

No. The flour in this recipe goes into the onions to thicken the gravy. The steaks are seasoned and browned without breading.

Can I make this in the Crock Pot?

This recipe is written for the skillet. For a slow cooker option, use my Crock Pot cube steak recipe, which has its own ingredient amounts and cooking directions.

What goes with smothered cube steak?

Serve it with Instant Pot mashed potatoes, rice, or egg noodles. Add green beans, peas, or a simple salad on the side.

How do I store and reheat leftovers?

Refrigerate the steak and gravy in shallow, airtight containers within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Use within 3-4 days. Reheat gently in a covered skillet, adding a splash of broth or water if needed, until the leftovers reach 165°F.

Ingredients

For the steaks:

1½ pounds cube steak: About 4 pieces, fully thawed. No extra tenderizing is needed.
½ teaspoon each table salt, black pepper, and garlic powder: To season both sides of the beef.
2 tablespoons vegetable oil: Divided between the two batches of steaks.

For the onion gravy:

3 tablespoons unsalted butter.
1 large yellow onion: Thinly sliced so it softens evenly.
3 tablespoons all-purpose flour: This thickens the gravy.
3 cups low-sodium beef broth: For plenty of gravy, with room to adjust the salt to taste.
2 teaspoons Worcestershire sauce: For savory flavor.
Additional salt and pepper: Taste the finished gravy before adding more.

You'll find the printable recipe with all the amounts and instructions in the recipe card below.

Instructions

Use a large skillet, preferably 12 inches, so you have room to brown the beef in batches and make the gravy. Start your side dish first so everything is ready together.

Pat the 1½ pounds of cube steak dry. Season both sides with ½ teaspoon each salt, pepper, and garlic powder.
Heat 1 tablespoon oil over medium-high heat. Add two steaks without overlapping and cook for about 2 minutes per side, until browned. Transfer to a plate and repeat with the remaining 1 tablespoon oil and steaks. Thinner pieces may cook faster.

Two browned cube steaks resting on a floral plate.

Reduce the heat to medium. Add 3 tablespoons butter and the sliced yellow onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until soft and lightly golden. Keep the browned bits for flavor, but remove any blackened, burned bits.

Sliced onions cooking in a cast-iron skillet.

Stir 3 tablespoons flour into the onions and cook for 1 minute. Gradually stir or whisk in 3 cups broth, then add 2 teaspoons Worcestershire sauce. Scrape up the browned bits and simmer gently for 3-5 minutes, until the gravy lightly coats a spoon.

Brown onion gravy in a cast-iron skillet.

Return the steaks and their juices to the skillet and spoon gravy over them. Reduce the heat to low. Check the temperature right away, then every minute, cooking until the centers reach 160°F, or a higher temperature if the package directs. This may take 1-3 minutes or longer, depending on thickness and how much the steaks cooked during browning. Insert the thermometer sideways into the center of a thin steak.

Browned cube steaks returned to the skillet of onion gravy.

Once the steaks reach the temperature above, take the skillet off the heat. Taste the gravy, adjust the salt and pepper, and serve.

Tips

Give the steaks room. Brown them in batches so they can make contact with the hot pan.
Watch the onions. Lower the heat if they darken before softening. Burned bits can make the gravy bitter.
Pour the broth in gradually. Stir as you pour to help the flour blend smoothly into the liquid.
Adjust the gravy at the end. If it is too thick, stir in broth or water 1 tablespoon at a time. If it is too thin, lift out the steaks and simmer the gravy a little longer.
Check the temperature. Steak thickness varies, so use the thermometer and treat the cooking times as estimates.

Cube steaks covered with onion gravy in a cast-iron skillet.

More Recipes

If you're planning another beef dinner, try one of these:

Salisbury steak with mushroom gravy - a skillet dinner made with ground beef patties.
Cracker Barrel country fried steak - breaded cube steak topped with white gravy.
Crock Pot cube steak - a slow cooker version with a creamy soup-based gravy.

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Smothered cube steak topped with onion gravy beside mashed potatoes.

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Smothered Cube Steak with Onion Gravy

Cube steak cooked in a skillet with soft onions and homemade brown gravy, with plenty of gravy for mashed potatoes, rice, or noodles.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 504kcal

Author Jessica Burgess

Equipment

1 large skillet, preferably 12 inches
1 instant-read thermometer

Ingredients

1 ½ pounds cube steak about 4 pieces, fully thawed
½ teaspoon table salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons vegetable oil divided
3 tablespoons unsalted butter
1 large yellow onion thinly sliced
3 tablespoons all-purpose flour
3 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
Additional salt and pepper to taste

Instructions

Pat the steaks dry. Season both sides with the salt, pepper, and garlic powder.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown two steaks for about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and steaks. Thin pieces may cook faster.
Reduce the heat to medium. Add the butter and onion to the same skillet. Cook for 8-10 minutes, stirring occasionally, until soft and lightly golden. Keep the browned bits, but remove any blackened, burned bits.
Stir in the flour and cook for 1 minute. Gradually add the broth while stirring or whisking, then add the Worcestershire sauce. Scrape up the browned bits and simmer gently for 3-5 minutes, until the gravy lightly coats a spoon.
Return the steaks and their juices to the skillet. Spoon gravy over them and reduce the heat to low. Check the temperature right away, then every minute, until the centers reach 160°F, or a higher temperature if the package directs. This may take 1-3 minutes or longer, depending on thickness and how much the steaks cooked during browning. Insert the thermometer sideways into the center of a thin steak.
Remove from the heat once the meat is hot and cooked through. Taste the gravy and adjust the salt and pepper. Serve with mashed potatoes, rice, or egg noodles.

Notes

Cube steak is already mechanically tenderized; no extra pounding is needed.
This recipe uses 3 cups broth and 3 tablespoons flour for plenty of gravy. For a smaller amount of gravy, use 2 cups broth and 2 tablespoons flour; keep the other ingredient amounts the same. If it becomes too thick, stir in broth or water 1 tablespoon at a time. If too thin, remove the cooked steaks and simmer the gravy a little longer.
Cooking times are approximate. Steak thickness and your skillet affect how quickly the meat cooks; use a thermometer as your guide.
Refrigerate leftovers promptly in shallow, airtight containers and use within 3-4 days. Reheat to 165°F, adding a splash of broth or water as needed.
Nutrition is an estimate for one-fourth of the steak and gravy, excluding side dishes and extra salt and pepper added to taste.

Nutrition

Old-Fashioned Penuche Fudge

September 29, 2026

Penuche fudge is a brown sugar fudge with a buttery, caramel-like flavor and a tender bite. This old-fashioned version is made with heavy cream and toasted pecans, then cooked, cooled, and beaten to give it that creamy, slightly crumbly texture.

Penuche fudge squares with pecans on a wooden board.

The ingredient list is short, but this is a recipe to give a little time. A candy thermometer takes the guesswork out of cooking the sugar mixture, and the cooling time matters just as much as the time on the stove. Plan ahead so the fudge has several hours, or overnight, to firm up before you cut it.

Cut the batch into small squares for a Christmas candy tray, tuck a few into a treat box, or keep a container ready for a little something sweet after dinner. For another flavor to add to the tray, try this peanut butter fudge.

What Is Penuche Fudge?

Penuche is a traditional fudge made primarily with brown sugar, butter, and milk or cream. Brown sugar gives it its tan color and caramel-like flavor, with a little molasses flavor in the background.

There's no chocolate in this recipe. The brown sugar is the main flavor, with vanilla to round it out and toasted pecans for crunch. It's rich, so a small piece goes a long way.

Ingredients and Helpful Notes

You'll find the complete ingredient amounts and printable instructions in the recipe card below.

Labeled ingredients for penuche fudge: light brown sugar, granulated sugar, unsalted butter, pecans, vanilla extract, heavy cream and salt.

Light brown sugar: Pack it into the measuring cup, then level the top. Light brown sugar keeps the molasses flavor gentle.
Granulated sugar: This recipe uses a smaller amount of white sugar along with the brown sugar. Measure both amounts as written.
Unsalted butter: You'll need ¾ cup, which is 1½ sticks, for the fudge, plus a little extra to grease the parchment.
Heavy cream: Use liquid heavy cream, also labeled heavy whipping cream. This recipe was developed with cream, so stick with it for the intended texture.
Salt: A small amount balances the sweetness. Use unsalted butter so you control how much salt goes in.
Vanilla extract: This goes in after the mixture has cooled to 110°F, just before beating.
Pecans: Toast, cool, and finely chop them. Small pieces are easier to distribute through the fudge and cut into neat squares.

You'll also need a heavy-bottomed saucepan, a candy thermometer, a heat-safe mixing bowl, and an 8×8-inch pan. For beating, use a wooden spoon or a stand mixer fitted with the paddle attachment.

How to Make Penuche Fudge

1. Cook the brown sugar mixture

Melt the butter in the saucepan over medium heat. Stir in the brown sugar, granulated sugar, cream, and salt until combined and the mixture begins to boil.

Once it's boiling, stop stirring. Keep it at a steady boil until it reaches 240°F at sea level, with the thermometer's tip in the mixture without touching the bottom of the pan. If you live at a higher elevation, use the adjustment below.

Brown sugar, granulated sugar and cream added to melted butter in a saucepan.

Brown sugar fudge mixture boiling in a saucepan fitted with a candy thermometer.

2. Let it cool without stirring

Carefully pour the hot mixture into a heat-safe mixing bowl. Leave it undisturbed until the thermometer reads 110°F. This can take 1-2 hours, depending on your kitchen's temperature.

This is a good time to get the pecans and pan ready. Toast the pecans at 300°F for 5-8 minutes, until fragrant and lightly toasted. Let them cool completely, then finely chop them. Line the pan with two crossing pieces of parchment, leaving overhang, and lightly butter the paper.

Cooked brown sugar mixture resting in a stainless steel mixing bowl.

3. Beat until the appearance changes

At 110°F, add the vanilla. Beat with a wooden spoon, or use the stand mixer's paddle on low to medium-low speed.

Look for three changes: the fudge becomes thicker, lighter in color, and less glossy. The recipe's timing is about 5-7 minutes with a stand mixer or 8-10 minutes by hand, but use those appearance changes to decide when it's ready.

4. Add the pecans and fill the pan

Fold in the toasted pecans and immediately spread the fudge in the prepared pan. Have the pan close by before you start beating-the mixture can begin setting quickly once it thickens.

Chopped pecans added to the brown sugar fudge mixture in a mixing bowl.

5. Let it set, then slice

Leave the fudge at room temperature for several hours or overnight, until fully firm. Lift it out using the parchment and cut it with a sharp knife. For 36 small pieces, cut six rows in each direction.

Penuche fudge cut into squares in a parchment-lined pan.

Tips for the Best Texture

Check the thermometer first. A small temperature difference can change the finished texture. Keep the tip off the bottom of the saucepan so it reads the mixture's temperature.
Give the cooling stage time. Leave the bowl alone until the mixture reaches 110°F. Stirring or beating too soon can encourage larger sugar crystals and gritty fudge.
Have everything ready before beating. The pecans should be cool and chopped, and the pan should be lined and buttered.
Stop when the fudge is ready. Once it thickens, lightens, and loses its shine, fold in the pecans and get it into the pan. Continuing to beat can leave it dry and difficult to spread.

Making fudge at a higher elevation

The 240°F target is for sea level. At higher elevations, the cooking temperature needs to be lower.

Check the temperature your candy thermometer reads in boiling water. Subtract the difference between that reading and 212°F from the recipe's 240°F target. For example, if boiling water reads 202°F, lower the target by 10°F and cook the fudge to 230°F. This follows Utah State University Extension's candy-making guidance.

Recipe FAQs

Why did my penuche fudge turn out grainy?

Coarse, gritty fudge can develop when sugar crystals form too early. Stirring during boiling, disturbing the mixture while it cools, or beating it before it reaches 110°F can contribute. Wait for the cooling temperature before you begin beating; the goal is fine crystals that feel creamy rather than gritty.

Why didn't my fudge set?

Undercooking can leave too much moisture in the mixture. Check your thermometer and make sure the fudge reaches the correct cooking temperature for your elevation. It also needs to be beaten until thick and less glossy, then left in the pan until fully firm before slicing.

Why is my fudge dry or too hard?

Cooking past the target temperature can remove too much moisture. Overbeating after the fudge thickens can also make it dry and crumbly. On the next batch, check the thermometer, adjust for elevation if needed, and transfer the fudge to the pan as soon as it's ready.

Can I use dark brown sugar?

Yes, but expect a darker fudge with a stronger molasses flavor. Light brown sugar gives this version its milder brown sugar flavor.

Can I make penuche fudge ahead of time?

Yes. Making it the day before gives it time to set overnight before you slice and pack it. Follow the storage directions below once the fudge is firm.

How to Store Penuche Fudge

Store the fudge in an airtight container at a cool room temperature for up to 1 week. Place parchment or wax paper between layers so the pieces don't stick together.

For longer storage, refrigerate it in an airtight container for up to 2-3 weeks. Let the pieces come to room temperature before serving for the best texture.

To freeze, wrap the fudge tightly in plastic wrap and place it in a freezer-safe airtight container or bag for up to 3 months. Thaw overnight in the refrigerator, then bring it to room temperature before serving.

More Fudge Recipes

If you're putting together a candy tray, Oreo fudge adds a cookies-and-cream option, and this three-ingredient peanut butter fudge is another simple batch to make ahead.

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Old-Fashioned Penuche Fudge

Brown sugar, butter, and heavy cream make a rich, caramel-flavored fudge with toasted pecans in every bite. A candy thermometer and patient cooling help create its creamy, slightly crumbly texture. Total time is a planning estimate that includes an overnight set; see the timing note.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Cooling, beating & setting (estimate) 10 10

Total Time 10 45

Servings small pieces

Calories 152kcal

Author Jessica Burgess

Equipment

Heavy-bottomed saucepan
Candy thermometer
Heat-safe mixing bowl
Wooden spoon or stand mixer with paddle attachment
baking sheet
8×8-inch baking pan
parchment paper
Heat-resistant spatula
Sharp knife

Ingredients

¾ cup unsalted butter plus a little extra for greasing the parchment
3 cups light brown sugar packed
½ cup granulated sugar
¾ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup pecans finely chopped, toasted and cooled

Instructions

Cook the mixture. Melt the ¾ cup butter in a heavy-bottomed saucepan over medium heat. Add the brown sugar, granulated sugar, cream, and salt. Stir until combined and the mixture begins to boil. Attach a candy thermometer with its tip in the mixture, away from the pan's bottom. Stop stirring and cook at a steady boil until it reaches 240°F at sea level, or the adjusted temperature in the notes.
Cool undisturbed. Carefully pour into a heat-safe mixing bowl. Let cool without stirring or beating until it reaches 110°F, about 1-2 hours.
Prepare the pecans and pan. While the mixture cools, heat the oven to 300°F. Spread the pecans on a baking sheet and toast for 5-8 minutes, until fragrant and lightly toasted. Cool completely and finely chop. Line an 8×8-inch pan with two crossing pieces of parchment, leaving overhang on the sides. Lightly butter the parchment.
Beat the fudge. Once the mixture reaches 110°F, add the vanilla. Beat with a wooden spoon or the paddle attachment of a stand mixer on low to medium-low speed until noticeably thicker, lighter in color, and no longer glossy. This takes about 5-7 minutes with the mixer or 8-10 minutes by hand; watch the texture as well as the time.
Add pecans and spread. Fold in the cooled pecans. Immediately transfer to the prepared pan and smooth the top.
Set and slice. Let stand at room temperature for several hours or overnight, until firm. Lift out with the parchment and cut into 36 small squares.

Notes

Pecans: Measure 1 cup finely chopped pecans. If starting with halves, toast and cool them, then chop and measure. If already toasted, skip the toasting step.

Elevation: Lower the 240°F cooking target by the difference between 212°F and your thermometer’s reading in boiling water. If boiling water reads 202°F, cook the fudge to 230°F. Keep the cooling target at 110°F.

Timing: Cook for about 15–20 minutes, using the thermometer as your guide. Initial cooling takes 1–2 hours; beating takes about 5–7 minutes with a mixer or 8–10 minutes by hand. The fudge then needs several hours or overnight in the pan before slicing. The displayed total is an overnight planning estimate: 15 minutes prep + 20 minutes cooking + 2 hours initial cooling + 10 minutes beating + an 8-hour setting allowance. The setting allowance is an estimate, not a tested exact duration; wait until fully firm.

Storage: Store airtight at cool room temperature for up to 1 week, refrigerated for 2–3 weeks, or frozen for 3 months. Separate layers with parchment or wax paper. Thaw overnight in the refrigerator, then bring to room temperature for serving.

Nutrition: Estimated for 1 small piece (1/36 of the batch), including pecans and excluding the extra butter used to grease the parchment. Values vary by ingredients and piece size.

Nutrition

Pecan Pie Dip with Cream Cheese

September 26, 2026

This pecan pie dip has a fluffy brown sugar cream cheese layer, a buttery pecan topping, and plenty of crunch in every scoop. Serve it with graham crackers, apple slices, or vanilla wafers for a no-bake dessert with those familiar pecan pie flavors.

Graham cracker scooping cream cheese and pecan topping from a dish of pecan pie dip.

No pie crust to roll, and no oven space to find! The topping cooks briefly on the stovetop, then cools before you spread it over the cream cheese. You can assemble the dip the day before Thanksgiving and tuck it in the refrigerator until dessert time.

Plan on about 15 minutes of active preparation, plus an hour for the topping to cool and 2 hours for the assembled dip to chill. The waiting time matters here: it gives you two distinct layers and a topping that’s thick enough to scoop.

For a dessert dip with no stovetop step, try this booty dip with marshmallow fluff and chocolate chips.

Ingredients and Notes

Labeled ingredients for pecan pie dip: chopped pecans, light brown sugar, powdered sugar, light corn syrup, salt, vanilla extract, heavy cream, unsalted butter, and cream cheese.

You’ll find the full measurements in the printable recipe card below. A few things to keep in mind before you start:

Cream cheese: Let it soften before mixing so it blends smoothly with the sugars. The recipe uses one 8-ounce package.
Heavy cream: You’ll use ½ cup in the cream cheese layer and 2 tablespoons in the topping. Bring the cream for the base to room temperature before adding it; very cold cream can make the mixture less smooth.
Brown sugar and powdered sugar: Both sweeten the base, while another portion of brown sugar goes into the topping. Pack the brown sugar into the measuring cup. Light brown sugar is used here; dark brown sugar gives a deeper molasses flavor.
Chopped pecans: Smaller pieces make the dip easier to scoop. Measure 1¼ cups total, then set aside ¼ cup for sprinkling over the finished dip.
Light corn syrup and unsalted butter: These go into the glossy pecan topping. Measure the corn syrup separately from the brown sugar before you start heating the saucepan.
Vanilla and salt: Both layers need their own portion. Keeping the base ingredients and topping ingredients separate makes it easier to add the right amounts.

How to Make Pecan Pie Dip

A hand mixer or stand mixer works for the creamy layer. Use a small serving dish, such as the 6½ × 4½-inch rectangular dish shown in the photos, or a small pie dish. A wider dish will give you thinner layers.

1. Mix the cream cheese layer

Beat the softened cream cheese, powdered sugar, and brown sugar until smooth, scraping down the bowl. Mix in the vanilla and salt. Slowly add the heavy cream, then beat on medium speed for 2-3 minutes, until fluffy. Spread the mixture in your serving dish, cover, and refrigerate.

Cream cheese mixture spread evenly in a small white rectangular dish.

2. Make the pecan topping

Melt the butter in a saucepan, then stir in the brown sugar and corn syrup. Warm the mixture just until small bubbles appear. Remove the pan from the heat and stir in the cream, vanilla, and salt.

Return the saucepan to the heat, stirring constantly, just until bubbles begin to form again. Remove it from the heat and fold in 1 cup of the chopped pecans.

Chopped pecans mixed into the brown sugar topping in a saucepan.

Watch for those first little bubbles. A full rolling boil can make the topping firm or chewy once it cools. It will thicken more as it rests, so there’s no need to boil it down.

3. Cool before layering

Transfer the pecan topping to a bowl, cover, and let it cool to room temperature, about 1 hour. Keep the cream cheese base in the refrigerator while you wait. Warm topping can soften that fluffy bottom layer.

Pecan topping in a glass bowl, ready to cool before layering.

4. Assemble and chill

Spoon the cooled topping over the cream cheese layer. Cover and refrigerate for 2 hours. Take the dip out 10-15 minutes before serving so it’s easier to scoop, then sprinkle the reserved ¼ cup pecans over the top.

Pecan topping spread over the cream cheese layer in a white rectangular dish.

What to Serve with Pecan Pie Dip

Graham crackers give each bite a little of that pie-crust flavor. Apple slices add a crisp, tart contrast to the sweet topping, and vanilla wafers are easy to arrange around the dish. Shortbread cookies, gingersnaps, and pretzels work for dipping, too.

Set out a spoon so everyone can scoop some onto a plate alongside their dippers. For a dessert board with two dips, add a bowl of pumpkin fluff and share the graham crackers and apple slices between them.

A serving of pecan pie dip on a plate with apple slices and vanilla wafers.

Make Ahead and Storage

Assemble the dip the day before, cover tightly, and refrigerate. Save the final sprinkle of pecans for just before serving so they keep their crunch.

Store covered leftovers in the refrigerator for up to 4 days. Let the dip stand for 10-15 minutes before serving, then return it to the refrigerator afterward. Keep total time at room temperature under 2 hours, or 1 hour if the temperature is above 90°F.

Recipe FAQs

Is pecan pie dip served warm or cold?

Serve this version chilled, after letting it stand for 10-15 minutes to soften for scooping. The topping cooks on the stovetop, but it needs to cool to room temperature before it goes over the cream cheese.

Why is my pecan topping runny?

The topping thickens as it cools and again in the refrigerator. Give it the full cooling and chilling time before judging its consistency. If it is still unusually thin after chilling, it may not have been heated enough during preparation.

Can I use dark corn syrup?

Yes. Dark corn syrup can replace the light corn syrup in this recipe; it will make the topping darker.

Can I freeze pecan pie dip?

Freezing is not recommended. The cream cheese and cream mixture can lose its smooth, fluffy texture after thawing.

More Dessert Recipes

If you love the buttery pecan topping, try this pecan pie dump cake next. It bakes with a cake-mix topping and is delicious served warm with a scoop of ice cream.

For a cookies-and-cream option, this Oreo dip combines crushed cookies, cream cheese, and whipped topping.

Pecan Pie Dip Recipe

Recipe

Close-up of pecan pie dip with a spoon showing the creamy base beneath the pecan topping.

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Pecan Pie Dip

A fluffy brown sugar cream cheese dip with a buttery pecan topping. No oven needed; allow time for cooling and chilling.

Course Dessert

Cuisine American

Diet

Prep Time 15

Cooling and Chilling 3

Total Time 3 15

Servings servings

Calories 445kcal

Author Jessica Burgess

Equipment

Electric hand mixer or stand mixer
mixing bowls
Small saucepan
rubber spatula
Small serving dish (6 ½ x 4 ½ inches) or small pie dish

Ingredients

Cream cheese layer

8 ounces cream cheese softened
½ cup powdered sugar
¼ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup heavy cream at room temperature

Pecan topping

4 tablespoons unsalted butter
¼ cup packed light brown sugar
¼ cup light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¼ cups chopped pecans divided

Instructions

Beat the softened cream cheese, powdered sugar, and ¼ cup brown sugar until smooth, scraping down the bowl. Mix in 1 teaspoon vanilla and ¼ teaspoon salt.
Slowly add the ½ cup heavy cream. Beat on medium speed for 2-3 minutes, until fluffy. Spread in a 6 ½ x 4 ½-inch serving dish or small pie dish. Cover and refrigerate.
Melt the butter in a saucepan. Stir in the remaining ¼ cup brown sugar and the corn syrup. Warm until small bubbles begin to appear; do not bring to a rolling boil.
Remove from heat. Stir in the 2 tablespoons cream, remaining teaspoon vanilla, and remaining ¼ teaspoon salt. Return to the heat, stirring constantly, just until small bubbles form again. Remove from heat.
Fold in 1 cup pecans. Transfer to a bowl, cover, and cool to room temperature, about 1 hour. Keep the cream cheese layer refrigerated.
Spoon the cooled topping over the cream cheese layer. Cover and refrigerate for 2 hours.
Remove from the refrigerator 10-15 minutes before serving. Sprinkle with the reserved ¼ cup pecans and serve with graham crackers, apple slices, vanilla wafers, or pretzels.

Notes

Makes 8-10 servings, depending on portion size.

The 15-minute prep estimate includes the brief stovetop preparation. Allow 1 hour for the topping to cool and 2 hours for the assembled dip to chill, plus 10-15 minutes out of the refrigerator before serving.

Use softened cream cheese and room-temperature cream for a smoother base. Refrigerate the base while the topping cools.

Heat the topping only until small bubbles appear. A rolling boil can make it firm or chewy as it cools.

To make ahead, assemble the day before and refrigerate, adding the reserved pecans just before serving. Cover leftovers tightly and refrigerate for up to 4 days. Freezing is not recommended. Keep total time at room temperature under 2 hours, or 1 hour above 90°F.

Nutrition: Estimates are for 1 serving (one-eighth of the dip), including all of the pecans. Graham crackers, fruit, cookies, pretzels, and other dippers are not included.

Nutrition

Black Eyed Peas Recipe (Southern Style, No Soaking)

September 25, 2026

No soaking required and just 15 minutes of hands-on work make this black eyed peas recipe easy to get started the day you want to serve it. Dried peas simmer with smoky bacon and a few grocery store staples, making this an easy dinner or side dish for the week or a potluck.

Serve them with warm sweet cornbread to soak up the broth, and save a little bacon for the top. The peas get a buttery finish, a small splash of apple cider vinegar, and one last step that made all the difference when I tested them: a 10-minute rest before serving.

A bowl of black eyed peas topped with bacon and green onions on a striped towel.

Do You Have to Soak Black Eyed Peas?

No, you don’t need to soak the dried black-eyed peas for this recipe. Just rinse them, pick out any small stones or shriveled peas, and add them to the pot when you’re ready to cook.

The peas simmer for about 1 hour, then rest off the heat for 10 minutes. Older dried peas can take up to 90 minutes of simmering. Including prep, cooking, and resting, this recipe takes 1 hour 40 minutes as tested.

Dried black eyed peas in a white colander.

Ingredient Notes

You’ll find the full ingredient list and measurements in the recipe card below. Here are a few things to keep in mind before you start:

Dried black-eyed peas: Use a 1-pound bag. The broth amount and cooking time are for dried, unsoaked peas.
Bacon: Six slices give the peas smoky flavor, and you’ll use the drippings to cook the onion. Bacon keeps the shopping simple, with no ham hock to track down.
Chicken broth: Start with 6 cups. That was enough in my test to leave the finished broth right around the level of the peas. Keep extra nearby in case your pot needs a little more during cooking.
Smoked paprika and red pepper flakes: The smoked paprika stands in for the smoke you’d get from a ham hock. The pepper flakes add a little heat.
Butter and apple cider vinegar: Both go in at the end. The butter adds richness, and the vinegar balances it. Don’t leave that little splash out!

You’ll also need a yellow onion, garlic, brown sugar, salt, and black pepper.

How to Make Black Eyed Peas with Bacon

Cook the bacon. Cook the chopped bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Transfer it to a paper towel, leaving the grease in the pot.

Diced onion cooking in bacon drippings in a Dutch oven.

Soften the onion. Add the diced onion to the bacon grease and cook for about 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.

Black eyed peas bubbling in seasoned broth in a Dutch oven.

Add the peas and simmer. Stir in the rinsed peas, broth, brown sugar, salt, pepper, smoked paprika, and red pepper flakes. Bring to a boil, then turn the heat to low. Cover and simmer about 1 hour, until the peas are creamy all the way through with no chalk in the center. Older dried peas can take up to 90 minutes.

Butter and cooked bacon added to black eyed peas in a Dutch oven.

Finish and rest. Take the pot off the heat, stir in the butter, vinegar, and most of the bacon. Let it sit 10 minutes before serving.

Don’t skip the vinegar: Two teaspoons in the whole pot balance the bacon and butter without giving the peas a vinegary flavor.

After the rest, top each bowl with some of the reserved bacon, and spoon in the broth along with the peas. The sliced green onions shown in the photos are an optional garnish.

How to Know When Black Eyed Peas Are Done

Bite one of the peas. It should be creamy all the way through with no chalk in the center. Older dried peas take longer to soften, so use that texture to guide you.

When I tested this recipe on my gas stove, I used 6 cups of broth, a 1-hour simmer, and a 10-minute rest off the heat. After the rest, the peas had the creamy texture I was looking for. That’s why the rest is part of the recipe.

Watch the simmer, too. You want a few lazy bubbles. If your stove keeps the pot bubbling hard even on low, try a smaller burner. A hard boil can split the skins, and the liquid can cook away too quickly.

My black eyed peas were still firm, what happened?

Older dried peas take longer to soften. Keep simmering and check every 10 minutes, going by the bite rather than the timer. The 10-minute rest off the heat also helps the peas finish softening, so give every batch that rest before serving.

Are Black Eyed Peas Supposed to Be Soupy or Thick?

This version is brothy, with a consistency like a loose stew. In my test, the finished liquid was glossy and amber, sitting about level with the peas.

That seasoned cooking liquid, often called pot likker, belongs in the bowl. Don’t drain it off or keep cooking just to make the peas dry. Spoon some over your cornbread, too.

Cooked black eyed peas and broth in a Dutch oven with a wooden spoon.

What to Serve with Black Eyed Peas

Cornbread and a bowl of these peas can make a simple supper. To fill out the meal, try one of these:

Slow cooker cabbage: An easy vegetable side to serve alongside your peas and cornbread.
Southern fried pork chops: A crisp main dish to pair with the creamy peas.
Southern fried chicken: Another option when you’re making a bigger Southern-style dinner.
Cooked rice: Spoon the peas and broth over a serving of rice for a heartier bowl.

Black eyed peas served with cornbread, with a Dutch oven of peas in the background.

Can I use canned black eyed peas?

You can, and it cuts this down to about 30 minutes. Use 4 cans (15 ounces each), drained and rinsed. Cook the bacon, onion, and garlic the same way, then add the peas with 2 cups of broth instead of 6 and all the seasonings. Simmer 15 to 20 minutes, just long enough for everything to come together. Stir in the butter, vinegar, and bacon like usual.

The broth won’t be as thick, since you don’t get the starch that comes off dried peas as they cook. Still good, just a little thinner.

For another easy canned vegetable side, see how to make canned green beans taste better.

What’s the Difference Between Black Eyed Peas and Hoppin’ John?

Hoppin’ John combines peas and rice; the type of pea and preparation can vary. Anson Mills describes the traditional Carolina version as a combination of Sea Island red peas and Carolina Gold rice.

This recipe makes a pot of black-eyed peas with bacon, with no rice cooked into it. If you’d like rice with yours, cook it separately and spoon the peas over it so you can keep the tested broth amount and cooking time.

Why Eat Black Eyed Peas on New Year’s Day?

Eating black-eyed peas on New Year’s Day is a Southern tradition associated with good luck for the year ahead. They’re often served with greens, which symbolize money or prosperity, a tradition explored in the Smithsonian’s look at New Year’s foods.

If they’re on your January 1 menu, this no-soak recipe lets you start that day. It’s also a cozy pot of peas to make whenever a bowl of something warm sounds good.

Storage and Reheating

Divide leftovers into shallow, covered containers and refrigerate within 2 hours. Keep them in the refrigerator for 3 to 4 days, or freeze for up to 3 months for best quality. These storage times follow USDA guidance for leftovers.

The peas thicken as they sit, so keep their broth with them. When reheating, add a splash of broth to loosen them, stir occasionally, and heat to 165°F throughout. Thaw frozen portions in the refrigerator before reheating.

More Bean Recipes

Ham and beans, made with canned great northern beans and ham.
15 bean soup, for another hearty pot of beans with ham.
Apple pie baked beans, for a sweet and savory side dish.

Recipe

Black eyed peas with bacon and sliced green onions in a white bowl.

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Black Eyed Peas Recipe (Southern Style, No Soaking)

No soaking required and just 15 minutes of hands-on work for these black-eyed peas with bacon. Dried peas simmer with onion, garlic, and smoky seasonings, then finish with butter, a splash of apple cider vinegar, and a 10-minute rest. Serves 6 to 8.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 20

Rest Time 10

Total Time 1 40

Servings servings

Calories 309kcal

Author Jessica Burgess

Equipment

Dutch oven with a lid
Colander
Slotted spoon

Ingredients

1 pound dried black-eyed peas
6 slices bacon chopped
1 yellow onion diced
3 cloves garlic minced
6 cups chicken broth plus more only if needed during cooking
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes
2 tablespoons butter
2 teaspoons apple cider vinegar

Instructions

Rinse the black-eyed peas in a colander, picking out any small stones or shriveled peas. No soaking is needed.
Cook the chopped bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel with a slotted spoon, leaving the grease in the pot.
Add the onion to the bacon grease and cook for about 5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
Add the black-eyed peas, 6 cups chicken broth, brown sugar, salt, black pepper, smoked paprika, and red pepper flakes. Stir to combine.
Bring to a boil, then turn the heat to low. Cover and simmer about 1 hour, until the peas are creamy all the way through with no chalk in the center. Older dried peas can take up to 90 minutes.
Take the pot off the heat, stir in the butter, vinegar, and most of the bacon. Let it sit 10 minutes before serving. Don’t skip the vinegar: the 2 teaspoons balance the richness of the bacon and butter without making the peas taste vinegary.
Spoon the peas and their broth into bowls and top with the remaining bacon.

Notes

Keep the simmer gentle. If the pot bubbles hard on low, move it to a smaller burner. A hard boil can split the skins and reduce the broth too quickly.

Start with 6 cups of broth. Add extra during cooking only if the peas need it. The finished dish should be brothy, like a loose stew.

Judge by texture. Older dried peas take longer to soften. Keep simmering and check every 10 minutes until creamy all the way through.

Always rest for 10 minutes. Take the pot off the heat, stir in the butter, vinegar, and most of the bacon, then let it sit before serving.

Leftovers: Refrigerate promptly in shallow containers and use within 3 to 4 days. Add a splash of broth when reheating and heat to 165°F.

Nutrition

Easy Weekly Meal Plan #4: Five Dinners and Sock it to Me Cake

September 24, 2026

This week, we’re making sausage tortellini soup, chicken drumsticks, walking taco casserole, pulled pork sliders, and a sausage and egg casserole for supper. There’s sock it to me cake for dessert, too!

I’ve planned five dinners for four people, with a night for leftovers or eating out and another night left open. Move them around however you need to. A few of these recipes make eight or ten servings, so there will be plenty for Night 3.

Click the dinner and side dish names for the full recipes. I’ve put the grocery list below, with the optional extras listed separately so you can decide what sounds good before you shop.

Jump to the grocery list

This week’s menu

Night	Dinner and sides
1	Sausage Tortellini Soup with Easy Italian White Bread
2	Chicken Drumsticks in the Oven with Air Fryer Baby Potatoes and Old Fashioned Pea Salad
3	Leftovers or eat out
4	Walking Taco Casserole with Corn Casserole
5	Pulled Pork Sliders with Dr. Pepper Baked Beans
6	Sausage and Egg Casserole with Orange Fluff Salad
7	Open night. Use what you have or make a family favorite.

Dessert: Sock it to Me Cake

Collage of sausage tortellini soup, baked chicken drumsticks, walking taco casserole, and sock it to me cake, labeled Easy Weekly Meal Plan, Week 4.

A Month of Dinners, Planned for You printable PDF

Want the next four weeks planned, too?

A Month of Dinners, Planned for You has 28 family dinners with the full recipes and a grocery list for every week, all in one printable PDF.

See the plan, $19

Night 1: Sausage tortellini soup and Italian bread

One batch of Sausage Tortellini Soup makes eight servings, so there’s plenty left for Night 3. It’s Italian sausage, carrots, onion, and cheese tortellini in a creamy broth, with fresh spinach stirred in at the end.

For bread, my Easy Italian White Bread makes 16 slices. The dough needs about an hour and a half to rise, so start it in the afternoon or make it the day before.

Allow: About 55 minutes for the soup. The bread takes about two hours from start to finish, and most of that is rising time.

Make it easier: A loaf of Italian bread from the store works just as well on a busy night. The grocery list has it as an option so you can decide when you shop.

Night 2: Chicken drumsticks, air fryer potatoes, and pea salad

Make eight Chicken Drumsticks in the Oven, or two per person. The recipe is written for six, so I’ve put one and a half times the butter mixture on the grocery list. Each drumstick gets dipped in melted butter, Parmesan, and garlic powder before it bakes.

Serve them with one batch of Air Fryer Baby Potatoes, which makes six side servings, and half a batch of Old Fashioned Pea Salad, about six side servings. I’ve already halved the pea salad on the grocery list.

Allow: About 40 minutes. The drumsticks bake at 400°F for 30 minutes, and the potatoes take 15 minutes in the air fryer at 400°F. The pea salad takes about 15 minutes to put together.

Little tip: Make the pea salad earlier in the day so it can chill. Cook the bacon for it at the same time as the bacon for Night 5’s baked beans, and you’ll only dirty that pan once.

Night 3: Leftovers or eat out

Let’s see what’s in the fridge! There should be soup from Night 1, and maybe a drumstick or two with some potatoes. Warm everything up and let everyone pick.

If your family finished those dinners, make this your eat-out night or choose something you already have. The shopping list doesn’t include another meal for this night.

Night 4: Walking taco casserole and corn casserole

My Walking Taco Casserole makes ten servings. It’s seasoned ground beef with cream cheese, green chilis, and corn, baked under two kinds of cheese, then topped with Fritos, lettuce, tomato, and sour cream right before serving.

Serve it with The BEST Corn Casserole, which makes nine servings from a box of Jiffy mix, canned corn, sour cream, and butter.

Allow: About 50 minutes. The taco casserole bakes at 375°F for 15 minutes, and the corn casserole bakes at 350°F for 40 to 45 minutes.

Little tip: Put the corn casserole in first, then brown the beef while it bakes. The two dishes bake at different temperatures, so start the corn casserole at 350°F, then turn the oven up when it comes out. The Fritos go on top at the very end so they stay crunchy.

Night 5: Pulled pork sliders and Dr. Pepper baked beans

My Pulled Pork Sliders use four cups of already-cooked pulled pork, so a tub from the store makes this an easy night. The pork gets mixed with barbecue sauce, piled on Hawaiian rolls with provolone, and brushed with a buttery glaze before baking. One pan makes 12 sliders, or three each.

Serve them with Dr. Pepper Baked Beans, which makes six servings. It’s canned baked beans doctored up with bacon, brown sugar, and Dr. Pepper.

Allow: About an hour. The beans bake at 325°F for 45 minutes and the sliders bake at 350°F for 20 minutes.

Little tip: Start the beans first, then put the sliders together while they bake. The beans can sit covered for a few minutes while the sliders finish.

Night 6: Sausage and egg casserole for supper

One Sausage and Egg Casserole makes ten servings. Crescent dough goes in the bottom of a 9×13-inch pan, then breakfast sausage, tater tots, cheddar, and an egg mixture poured over the top.

Serve it with Orange Fluff Salad for something cool alongside, which makes eight servings from orange gelatin, vanilla pudding, whipped topping, mandarin oranges, and marshmallows.

Allow: About 1 hour 15 minutes for the casserole, most of it hands-off. The fluff salad takes about 5 minutes to mix and 35 minutes to chill.

Little tip: You can put the casserole together the night before, keep it covered in the refrigerator, and bake it when you get home. Make the fluff salad while it bakes.

Something sweet: Sock it to me cake

This Sock it to Me Cake is an old-fashioned sour cream cake with a cinnamon pecan ribbon running through the middle and a simple glaze poured over the top. One 9×13-inch pan makes 15 servings.

Allow: About 25 minutes to put together and 45 minutes to bake, plus about 40 minutes to cool before you glaze it.

The butter, eggs, and sour cream should be at room temperature before you start, so set them out about an hour ahead.

A little preparation before the week starts

Check your pantry before shopping, especially flour, sugar, and spices. This week uses a lot of butter and sour cream, so count what you have.
Cook the whole pound of bacon at once. Half goes in the pea salad on Night 2 and the rest goes in the baked beans on Night 5.
Make the pea salad earlier in the day on Night 2, and the orange fluff salad while the casserole bakes on Night 6. Both are better cold.
If you’re baking the Italian bread, start the dough about two hours before supper, or make it the day before.
Set the butter, eggs, and sour cream out an hour before you make the cake.

Already using my Dinner Theme System? These dinners can fit right into the themes you’ve chosen.

Grocery list

Here’s what you’ll need for five dinners and their sides for four people, plus the 15-serving cake. I’ve included half a batch of pea salad and full batches of everything else. You’ll need to add your usual breakfasts, lunches, and anything extra for the two flexible nights.

Check what you have before you head to the store. I’ve listed the amounts you’ll use and suggested a package size where it helps. Take a look at the labels on the tortellini, baked beans, and canned corn so you bring home enough.

Produce

☐ 3 sweet onions: 1 large for the soup, 1 large for the taco casserole, and half for the baked beans.
☐ 1 small red onion: for ¼ cup finely chopped in the pea salad.
☐ 2 carrots: for the soup.
☐ 4 cloves garlic: for the soup.
☐ 2 cups fresh spinach: for the soup.
☐ 1½ pounds mini gold potatoes.
☐ 1 tomato: half goes in the taco casserole and half on top.
☐ 1 cup shredded lettuce: for topping the taco casserole.
☐ 1 tablespoon fresh rosemary: for the potatoes. A teaspoon of dried rosemary works instead.

Meat and poultry

☐ 16 ounces mild Italian sausage: for the soup.
☐ 8 chicken drumsticks.
☐ 1 pound ground beef.
☐ 4 cups cooked pulled pork: a tub from the deli or meat case is the easy way.
☐ 1 pound breakfast sausage: for the egg casserole.
☐ 1 pound thick-cut bacon: about 6 slices for the pea salad and 8 for the baked beans.

Bread, dairy, and eggs

☐ 15 eggs: 9 for the breakfast casserole and 6 for the cake. Buy 18 to be safe.
☐ 1½ cups heavy cream: for the soup.
☐ 1½ cups milk, plus 2 tablespoons: whole or 2% for the breakfast casserole, and a little for the cake glaze.
☐ 24 ounces sour cream: 1 cup for the corn casserole, 1 cup for the cake, ½ cup for topping the taco casserole, and 2 tablespoons for the pea salad.
☐ 4 ounces cream cheese: for the taco casserole.
☐ 2¼ cups grated Parmesan, plus 1 teaspoon: most of it is the coating for the drumsticks.
☐ 2½ cups shredded cheddar: 2 cups for the breakfast casserole and ½ cup cubed for the pea salad.
☐ 1 cup shredded Colby Jack and 1 cup shredded Mexican blend cheese: for the taco casserole.
☐ 9 slices provolone cheese: for the sliders.
☐ 8 ounces whipped topping: thawed, for the fluff salad.
☐ 8 ounces crescent dough sheet: or crescent rolls with the seams pressed together.
☐ 12 Hawaiian slider buns.
☐ Salted butter: 3¼ sticks, or 1½ cups plus 1 tablespoon: 12 tablespoons for the drumsticks, ½ cup for the corn casserole, ¼ cup for the slider glaze, and 1 tablespoon for the beans.
☐ 2 sticks unsalted butter: for the cake.
☐ 1 loaf Italian bread, if you’re buying it instead of baking it.

Cans, jars, pasta, and rice

☐ 6 cups chicken broth: one 48-ounce carton.
☐ 16 ounces cheese tortellini: refrigerated or frozen.
☐ 1 packet taco seasoning.
☐ 1 (4.5-ounce) can green chilis.
☐ ½ cup southwest corn: frozen or canned.
☐ 1 (14.75-ounce) can cream-style corn.
☐ 2 (15-ounce) cans whole kernel corn.
☐ 1 (8.5-ounce) box Jiffy corn muffin mix.
☐ 2 (28-ounce) cans original baked beans.
☐ ¾ cup Dr. Pepper.
☐ 1 cup barbecue sauce.
☐ 1 (10-ounce) bag frozen peas.
☐ 2 cups mini tater tots.
☐ 4 cups Frito corn chips: about a 9-ounce bag.
☐ 30 ounces canned mandarin oranges: two 15-ounce cans, drained.
☐ 1 (3-ounce) box orange gelatin.
☐ 1 (3.4-ounce) box instant vanilla pudding mix.
☐ 2 cups miniature marshmallows.

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: 3 cups plus 3 tablespoons and 1½ teaspoons total, plus more if you bake the bread (5½ cups).
☐ Granulated sugar: 2½ cups plus 1½ teaspoons total.
☐ Light brown sugar: ½ cup for the beans and ⅓ cup for the cake filling.
☐ Powdered sugar: 1 cup.
☐ ¾ cup chopped pecans: for the cake’s cinnamon ribbon.
☐ Olive oil: 3 tablespoons total.
☐ Mayonnaise: 2 tablespoons.
☐ Barbecue sauce, Worcestershire sauce, and Dijon mustard: 1 tablespoon Worcestershire and ½ teaspoon Dijon for the beans, 1 teaspoon each for the sliders.
☐ Apple cider vinegar: 1½ teaspoons.
☐ Vanilla extract: 3 teaspoons total.
☐ Ground cinnamon: 1½ teaspoons.
☐ Italian seasoning: 2 teaspoons.
☐ Garlic powder: 1½ tablespoons plus 2 teaspoons total.
☐ Baking soda: ½ teaspoon.
☐ Sesame seeds: 1 teaspoon.
☐ Cayenne pepper: a pinch.
☐ Salt, kosher salt, flaky sea salt, and black pepper.
☐ Cooking spray, parchment paper, and foil.
☐ Check your equipment: an air fryer, a large pot or Dutch oven, an oven-safe or cast-iron skillet, two 9×13-inch pans, and an 8×8-inch dish.

Optional extras

☐ 2 sliced jalapeños and extra sour cream: for topping the taco casserole.
☐ 1 cup small curd cottage cheese: stirred into the orange fluff salad if you like it that way.
☐ ½ teaspoon red pepper flakes: for the soup or the slider glaze.
☐ Fresh parsley: a garnish for the pea salad.
☐ Crushed pineapple or extra pecans: nice additions to the fluff salad.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Fresh Strawberry Pie (Old-Fashioned, No Jell-O)

September 23, 2026

This fresh strawberry pie is the old-fashioned kind, with no Jell-O. Halved berries get stirred into a glossy glaze made from sugar, cornstarch, and mashed strawberries, then piled into a flaky baked crust and chilled until it slices clean. A ring of homemade whipped cream goes on right before serving.

Close-up of fresh strawberry pie with a slice cut out, showing whole strawberries in a glossy red glaze under piped whipped cream.

An Easy Strawberry Pie That Tastes Like the Diner Classic

This is the pie you remember from summer church suppers and the pie case at the local diner. The strawberries stay in big halves, so every slice is full of bright red berries instead of a thick layer of jelly.

The glaze is what makes it work. Part of the strawberries are diced and mashed right into it, so it tastes like real fruit and stays thick in the fridge. It also means you don’t need a box of gelatin. Sugar, cornstarch, water, and berries are all it takes.

It’s a good one to bring to a get-together, too. Set it out with your other potluck desserts, or add it to your list of old-fashioned desserts worth making every year. If your family loves strawberries, try this strawberry shortcake sheet cake or strawberry heaven next.

Overhead view of a fresh strawberry pie with whipped cream around the edge and one slice pulled away.

FAQs

Do You Need Jell-O to Make Strawberry Pie?

No. This pie sets with a cooked glaze made from sugar, cornstarch, water, and mashed strawberries. The mashed berries give the glaze real strawberry flavor and a deep red color, so there’s nothing a box of gelatin would add.

Why Is My Strawberry Pie Runny?

Water is almost always the cause. Wet strawberries, glaze that was poured on while it was still very hot, or glaze that didn’t boil long enough can all leave a pie loose. Dry the berries well, boil the glaze for a full 2 minutes, and let it cool in the pan for 10 minutes before stirring in the berries.

How Long Does Strawberry Pie Take to Set?

Plan on at least 3 hours in the fridge. The filling should feel firm before you slice it. It’s at its best after 3 to 4 hours of chilling.

Can You Make Strawberry Pie the Day Before?

It’s best the day you make it, but it holds up for a day. The strawberries slowly release juice as the pie sits, which softens the filling and the crust over time. To get a head start, bake and cool the crust ahead and assemble the pie the day you plan to serve it.

How Do You Store Strawberry Pie?

Once the filling is firm, cover the pie with plastic wrap and keep it in the fridge. It’s best within 1 day and still good for up to 2 days. By the end of the second day, the top may start to split and the bottom crust gets softer.

Can You Use Frozen Strawberries?

This recipe was only tested with fresh strawberries, and that’s what I recommend. Frozen berries let off a lot of liquid as they thaw, and extra liquid is exactly what makes this kind of pie runny.

Can You Use a Store-Bought Pie Crust?

Yes. This pie was tested with my buttery pie crust, but store-bought works too. Either way, blind bake the crust first and let it cool completely before you add the filling.

Can You Use Store-Bought Whipped Cream?

Yes, store-bought whipped cream works on this pie too. The whipped cream in the recipe card is a little thicker than usual, so it holds its shape on the pie and doesn’t wilt down.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Pie:

1 (9-inch) baked pie crust shell – Holds the filling. This pie was tested with my buttery pie crust recipe. It needs to be fully baked and completely cool.
5 cups strawberries, divided – 3 ½ cups are halved for the filling and 1 ½ cups are diced for the glaze.
1 cup plus 2 tablespoons granulated sugar – Sweetens the glaze.
¼ cup plus 1 tablespoon cornstarch – Thickens the glaze so the pie slices cleanly.
¾ cup cold water – Cold water helps the cornstarch stir in smoothly.
½ to 1 teaspoon lemon zest (optional) – Brightens the strawberry flavor and makes the pie taste extra fresh.

For the Whipped Cream:

1 cup heavy whipping cream – Whips into a thick topping that holds its shape.
1 teaspoon vanilla – Adds flavor to the cream.
½ cup powdered sugar – Sweetens the cream and dissolves smoothly.

Halved and diced strawberries on a wooden cutting board.

Instructions

Hull the 5 cups of strawberries and pat them as dry as possible.
Cut 3 ½ cups of the strawberries in half, quartering any extra large ones, and place them in a medium bowl.
Dice the remaining 1 ½ cups of strawberries. Mash half of the diced berries and set all of the diced and mashed berries aside.
In a medium saucepan, whisk together 1 cup plus 2 tablespoons granulated sugar and ¼ cup plus 1 tablespoon cornstarch.

Add the diced and mashed strawberries and ¾ cup cold water and stir together. It will look like light pink strawberry milk.

Diced strawberries and water added to the sugar mixture in a saucepan.

Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Keep stirring and boil for exactly 2 minutes. The glaze will turn thicker, darker red, and shiny. Remove it from the heat.

Thickened strawberry glaze in a saucepan after boiling.

Let the glaze cool in the pan for 10 minutes, then stir in ½ to 1 teaspoon lemon zest if using.

Lemon zest on top of the cooked strawberry glaze.

Pour the glaze over the halved strawberries and stir gently until every berry is coated.

Halved strawberries stirred into strawberry glaze in a glass bowl.

Spoon the strawberry mixture into the cooled pie shell. Use a small spoon and any glaze left in the bowl to fill gaps around the edges.
Refrigerate for at least 3 hours, until the filling is firm.

Strawberry filling spread into a baked pie crust.

How to Make the Whipped Cream

Add 1 cup heavy whipping cream, 1 teaspoon vanilla, and ½ cup powdered sugar to a medium bowl.

Heavy cream, vanilla, and powdered sugar in a mixing bowl.

Beat with a hand mixer on low speed until the sugar is mixed in, then turn it up to high and beat until stiff peaks form.

Whipped cream beaten to stiff peaks in a metal bowl.

Pipe or spoon the whipped cream around the edge of the pie just before serving.

Fresh strawberry pie topped with piped whipped cream around the edge.

Tips and Variations

Dry the strawberries well after washing. Extra water on the berries ends up in the filling.
Stir the sugar and cornstarch together before adding any liquid. It keeps the cornstarch from clumping.
Boil the glaze for exactly 2 minutes. In testing, 2 minutes gave the most consistent, thick glaze.
Don’t skip the 10-minute cool down. Hot glaze makes the strawberries release more juice and leaves the filling thin.
Mash only half of the diced berries. In testing, blending all of them made the glaze thick but seedy, like jam.
Stir the berries into the glaze before filling the crust. Pouring glaze over berries already in the crust can leave empty pockets at the bottom.
Quarter any really large strawberries so the pie is easier to slice and eat.
The lemon zest is optional, but it makes the pie taste extra fresh.
The whipped cream makes about 2 cups, enough to pipe around the edge. Double it to cover the whole top.
Chill the bowl and beaters for a few minutes first and the cream whips up faster.

A slice of fresh strawberry pie on a white plate with whipped cream and the rest of the pie behind it.

More Recipes

If you love old-fashioned pies like this one, then you’ll also love these pies:

Recipe

Fresh strawberry pie with whipped cream around the edge and a slice pulled away.

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Fresh Strawberry Pie

This old-fashioned fresh strawberry pie skips the Jell-O. Halved berries are folded into a glossy homemade glaze, piled into a baked pie crust, chilled until firm, and finished with whipped cream. It's the classic summer pie from church suppers and family reunions.

Course Dessert

Cuisine American

Prep Time 12

Cook Time 8

Chilling Time 3 10

Total Time 3 30

Servings slices

Calories 387kcal

Author Jessica Burgess

Ingredients

Pie

1 baked pie crust shell 9-inch, cooled completely
5 cups strawberries divided
1 cup granulated sugar plus 2 tablespoons
¼ cup cornstarch plus 1 tablespoon
¾ cup cold water
½ to 1 teaspoon lemon zest optional

Whipped Cream

1 cup heavy whipping cream
1 teaspoon vanilla
½ cup powdered sugar

Instructions

Make the Filling

Hull the strawberries and keep them as dry as possible. Cut 3 ½ cups in half, quartering any extra large berries, and place them in a medium bowl. Dice the remaining 1 ½ cups, mash half of the diced berries, and set all of them aside.
Whisk the granulated sugar and cornstarch together in a medium saucepan. Add the diced and mashed strawberries and the cold water and stir together.
Heat over medium heat, stirring constantly, until the mixture begins to boil. Keep stirring and boil for exactly 2 minutes, until thicker, darker, and more translucent. Remove from the heat.
Cool the glaze in the pan for 10 minutes, then stir in the lemon zest if using.
Stir the glaze into the halved strawberries until all the berries are coated.
Pour the strawberry mixture into the pie shell, using any extra glaze to fill gaps around the edges. Refrigerate until firm, at least 3 hours.

Make the Whipped Cream

Beat the heavy whipping cream, vanilla, and powdered sugar with a hand mixer, starting on low until the sugar is mixed in, then on high until stiff peaks form.
Pipe or spoon the whipped cream onto the pie just before serving.

Notes

Blind bake the pie crust and let it cool completely before filling. Homemade or store-bought both work.
Dry the strawberries well. Extra water makes the pie runny.
Use cold water in the glaze so the cornstarch stirs in smoothly.
Boil the glaze for exactly 2 minutes, and let it cool 10 minutes before adding the berries.
Best served after 3 to 4 hours of chilling. Cover and refrigerate leftovers. Best within 1 day, good up to 2 days.
The whipped cream makes about 2 cups, enough to pipe around the edge. Double it to cover the whole pie. Store-bought whipped cream also works.

Nutrition

Easy Weekly Meal Plan #3: Five Dinners and Pumpkin Sheet Cake

September 22, 2026

This week, we're making chili, chicken cutlets, ham casserole, potato soup, and biscuits and gravy for supper. There's pumpkin sheet cake for dessert, too!

I've planned five dinners for four people, with a night for leftovers or eating out and another night left open. Move them around however you need to. Several of these recipes make more than four servings, so Night 3 should be an easy one.

Collage of chili, baked chicken cutlets with green beans, loaded baked potato soup, and pumpkin sheet cake, labeled Easy Weekly Meal Plan, Week 3.

Click the dinner and side dish names for the full recipes. I've put the grocery list below, with the optional extras listed separately so you can decide what sounds good before you shop.

Jump to the grocery list

This week's menu

Night	Dinner and sides
1	Simple Chili with Cornbread Without Cornmeal
2	Baked Chicken Cutlets with Instant Pot Mashed Potatoes and Better Canned Green Beans
3	Leftovers or eat out
4	Ham Casserole with Roasted Brussels Sprouts
5	Loaded Baked Potato Soup with Broccoli Crunch Salad
6	Old Fashioned Sausage Gravy over 3-Ingredient Biscuits with Fried Pears
7	Open night. Use what you have or make a family favorite.

Dessert: Pumpkin Sheet Cake

Want the next four weeks planned, too?

A Month of Dinners, Planned for You has 28 family dinners with the full recipes and a grocery list for every week, all in one printable PDF.

See the plan, $19

Night 1: Chili and cornbread muffins

My Simple Chili makes four servings, which is just right for tonight. It's ground beef, chili beans, tomato sauce, cumin, and a few slices of American cheese stirred right in to make it creamy.

Serve it with a full batch of Cornbread Without Cornmeal. It makes 24 muffins, so you'll have plenty left for Night 3 and the soup on Night 5. Freeze any you won't eat in a few days.

Allow: About 25 minutes for the chili. The cornbread muffins need about 5 minutes to mix and 13 to 14 minutes at 400°F per pan.

Little tip: Mix the cornbread batter and get the first pan in the oven before you brown the beef. Both will be ready at about the same time. Shredded cheese, corn chips, and sour cream are nice on top, and I've listed them with the optional groceries.

Night 2: Chicken cutlets, mashed potatoes, and green beans

One batch of Baked Chicken Cutlets makes six servings from 1½ pounds of chicken breast. You'll pound the chicken thin, dip it in egg, coat it in Italian bread crumbs and Parmesan, and bake it on a sheet pan. No frying.

Make one batch of Instant Pot Mashed Potatoes, which makes eight servings. The leftovers are good for Night 3. For the green beans, use the canned green bean trick: heat two cans with 2 tablespoons of butter and ½ teaspoon of garlic powder until the liquid cooks down by about half.

Allow: About 30 to 40 minutes for the whole meal. The cutlets bake at 400°F for 15 to 20 minutes. The potatoes cook for 13 minutes under pressure, plus the time it takes your Instant Pot to come up to pressure.

Little tip: Start the potatoes first. While they cook, pound and bread the chicken. A little cooking spray on top of the breaded cutlets helps them brown.

Night 3: Leftovers or eat out

Let's see what's in the fridge! You'll probably have chicken cutlets, mashed potatoes, and a good stack of cornbread muffins. Warm everything up and let everyone pick what they'd like.

If your family finished those dinners, make this your eat-out night or choose something you already have. The shopping list doesn't include another meal for this night.

Night 4: Ham casserole and roasted Brussels sprouts

My Ham Casserole is egg noodles, ham, cream of mushroom soup, sour cream, and Swiss cheese baked in a 9×13-inch pan. It makes about 8 cups. It's a good use for leftover ham, or pick up a ham steak.

Serve it with one batch of Roasted Brussels Sprouts. The recipe makes four servings from 12 ounces of Brussels sprouts.

Allow: About 1½ hours, most of it hands-off. The casserole bakes covered at 350°F for 45 minutes, then uncovered for 15 more. The Brussels sprouts roast at 425°F for 25 to 30 minutes.

Little tip: The two recipes bake at different temperatures. When the casserole comes out, cover it with foil to keep it hot. Then turn the oven up to 425°F and roast the Brussels sprouts. The noodles go into the casserole already cooked, so boil them while the oven preheats. Or cook them the night before.

Night 5: Potato soup and broccoli salad

Make half a batch of my Loaded Baked Potato Soup, or about five servings. It uses russet potatoes, milk, a little cream, bacon bits, and ranch seasoning. I've already halved the ingredients on the grocery list for you.

Serve it with half a batch of Broccoli Crunch Salad, about four servings. It has bacon, dried cranberries, sliced almonds, and a creamy mayo and Greek yogurt dressing. Warm up a few leftover cornbread muffins, too.

Allow: About 30 minutes. The potatoes need to boil until tender, then the soup simmers for 10 to 15 minutes. The salad takes about 15 minutes, plus about 10 minutes to cook the bacon.

Little tip: Cook the bacon for the salad while the potatoes boil. Save the bacon grease in a small jar in the fridge. The sausage gravy tomorrow night can use 2 tablespoons.

Night 6: Biscuits and gravy for supper

My Old Fashioned Sausage Gravy makes about 4 cups, enough for four people. It takes one pound of breakfast sausage, flour, whole milk, salt, and pepper.

Make a double batch of 3-Ingredient Biscuits for 10 biscuits, or two or three per person. They only need salted butter, self-rising flour, and buttermilk. For something sweet on the side, make one batch of Fried Pears, which serves four.

Allow: About 40 minutes. The biscuits take about 10 minutes to put together and 15 to 16 minutes at 475°F. The gravy takes about 17 minutes, and the pears about 10 minutes after you slice them.

Little tip: One cast-iron skillet holds about five biscuits, so for a double batch, use two skillets or a parchment-lined baking sheet. On a baking sheet, start checking them at about 13 minutes. Make the gravy while the biscuits bake.

Something sweet: Pumpkin sheet cake

This Pumpkin Sheet Cake is a thin pumpkin cake with a poured brown butter frosting, baked in a 10×15-inch jelly-roll pan. It makes 24 servings, so there's plenty to share or take to a potluck.

Allow: About 15 minutes to prepare and 20 to 25 minutes to bake, plus about an hour for the cake to cool and the frosting to set.

Use pumpkin puree, not pumpkin pie filling. The frosting sets quickly, so measure its ingredients before the cake comes out of the oven. The main grocery list covers the cake without pecans. They're with the optional extras if you'd like them.

A little preparation before the week starts

Check your pantry before shopping, especially flour, sugar, and spices. This week uses a lot of butter, so count your sticks, too.
Buy the pears a few days early if they're still firm. You want them ripe but not mushy by Night 6.
Cook the egg noodles and chop the ham for the casserole the night before Night 4. That turns it into a quick stir-together dinner.
Put the cornbread muffins you won't eat in the next few days into a freezer bag after Night 1.

Already using my Dinner Theme System? These dinners can fit right into the themes you've chosen.

Grocery list

Here's what you'll need for five dinners and their sides for four people, plus the 24-serving cake. I've included half batches of the potato soup and broccoli salad, a double batch of biscuits, and full batches of the other recipes. You'll need to add your usual breakfasts, lunches, and anything extra for the two flexible nights.

Check what you have before you head to the store. I've listed the amounts you'll use and suggested a package size where it helps. Take a look at the labels on the chili beans, tomato sauce, and pumpkin so you bring home the right cans.

Produce

☐ 5½ pounds russet potatoes: 3 pounds for the mashed potatoes and 2½ pounds for the half batch of potato soup.
☐ 12 ounces Brussels sprouts.
☐ 2½ cups broccoli florets: for the half batch of broccoli salad.
☐ 4 ripe pears: ripe but not mushy, for the fried pears.
☐ 1 small yellow onion: use half for the ham casserole.
☐ 1 small red onion: for 2 tablespoons plus 2 teaspoons diced in the broccoli salad.
☐ 2 cloves garlic: for the ham casserole.

Meat and poultry

☐ 1 pound ground beef.
☐ 1½ pounds boneless, skinless chicken breasts: about 2 large breasts.
☐ 2 cups chopped ham: leftover ham or a ham steak.
☐ 4 slices thick-cut bacon: for the broccoli salad.
☐ 1 pound ground pork breakfast sausage: for the gravy.

Bread, dairy, and eggs

☐ 8 eggs: 2 for the cornbread, 2 for the cutlets, and 4 for the cake.
☐ 5 cups whole milk, plus 1 tablespoon: a half-gallon covers it. That's 2½ cups for the gravy, 1 cup for the soup, ½ cup each for the cornbread and mashed potatoes, 6 tablespoons for the frosting, and 3 tablespoons for the cutlets.
☐ 2 cups buttermilk: for the double batch of biscuits.
☐ ¼ cup heavy whipping cream: for the soup.
☐ ¼ cup half and half: for the ham casserole.
☐ 1 cup plus 2 tablespoons and 2 teaspoons sour cream: a 16-ounce container is plenty. That's ½ cup each for the mashed potatoes and ham casserole, plus the soup.
☐ ¼ cup plain Greek yogurt: for the broccoli salad dressing.
☐ 2 cups shredded Swiss cheese: for the ham casserole.
☐ 3 to 4 slices thick American cheese, or 8 thin slices: for the chili.
☐ ¼ cup grated Parmesan cheese: 2 tablespoons each for the cutlets and soup.
☐ 2 tablespoons crumbled goat cheese: for the broccoli salad.
☐ Salted butter: 3 cups plus 6 tablespoons, or 6¾ sticks: a 2-pound package leaves you a little extra. That's 14 tablespoons for the biscuits, 1¼ cups for the cake and frosting, ½ cup each for the mashed potatoes and fried pears, and 2 tablespoons each for the ham casserole and green beans.
☐ 1 stick unsalted butter: for the cornbread.

Cans, jars, pasta, and rice

☐ 2 (14-ounce) cans chili beans.
☐ 1 (14- or 15-ounce) can tomato sauce.
☐ 1 (15-ounce) can creamed corn: for the cornbread.
☐ 2 (14.5-ounce) cans cut green beans.
☐ 1 (10.5-ounce) can condensed cream of mushroom soup.
☐ 1 (15-ounce) can pumpkin puree: not pumpkin pie filling.
☐ 8 ounces egg noodles.
☐ ¼ cup chicken broth: for the soup.
☐ ½ cup real bacon bits: for the soup.

Check your pantry: sauces, baking ingredients, and seasonings

☐ All-purpose flour: 4 cups plus 2 heaping tablespoons total, plus a little for dusting the biscuit dough.
☐ Self-rising flour: 4 cups.
☐ Granulated sugar: 2 cups plus ¼ teaspoon total.
☐ Light brown sugar: ½ cup, packed.
☐ Powdered sugar: 4 cups: a 2-pound bag covers it.
☐ Honey: ½ cup.
☐ Italian bread crumbs: 1 cup.
☐ Baking powder: 1 tablespoon plus 1 teaspoon total.
☐ Baking soda: 1 teaspoon.
☐ Vanilla extract: 1 tablespoon plus 2 teaspoons total.
☐ Vegetable oil: ½ cup.
☐ Olive oil: 2 tablespoons.
☐ Mayonnaise: ¼ cup.
☐ Dried cranberries: ¼ cup.
☐ Sliced almonds: ¼ cup.
☐ Ranch seasoning: half of a 1-ounce packet.
☐ Ground cumin: 2 tablespoons.
☐ Ground cinnamon: 1½ tablespoons plus 2 teaspoons total, plus ½ teaspoon if you'd like it in the frosting.
☐ Pumpkin pie spice: 1 teaspoon.
☐ Garlic powder: 1 tablespoon plus ½ teaspoon total.
☐ Onion powder: 1½ teaspoons.
☐ Celery seed: 1 teaspoon.
☐ Lemon pepper: 1 teaspoon.
☐ Seasoning salt: 1 teaspoon.
☐ Salt: 3½ teaspoons total, plus a pinch for the pears and to taste for the soup.
☐ Kosher salt: 1 tablespoon plus ½ teaspoon total.
☐ Black pepper: 1¾ teaspoons total, plus to taste for the soup.
☐ Cooking spray, parchment paper, and foil.
☐ Check your equipment: an Instant Pot, a 12-cup muffin pan, a 9×13-inch baking dish, a 10×15-inch jelly-roll pan, and a cast-iron skillet or baking sheet for the biscuits.

Optional extras

☐ Chili toppings: shredded cheddar, corn chips, and sour cream.
☐ 1 tablespoon brown sugar and a pinch of baking soda: optional add-ins for the chili.
☐ Mashed potato toppings: bacon bits, chopped chives, or shredded Colby Jack.
☐ Shredded cheddar and green onions: for topping the potato soup.
☐ A small bunch of fresh parsley: optional garnish for the cutlets.
☐ 3 tablespoons poppy seeds: optional in the ham casserole, plus a sprinkle on top.
☐ 2 tablespoons bacon grease: optional for the sausage gravy. Save it from the Night 5 bacon.
☐ ¾ cup chopped pecans: for the cake frosting.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

20 Cozy Soup Recipes for Fall (Easy Soups, Stews & Chili)

September 18, 2026

When the mornings turn cold here in Montana, the first thing I do is pull the big pot out of the cabinet. Soup weather announces itself, and these are the soup recipes I reach for once it does, right through till spring.

This is every soup, stew, and pot of chili I make on repeat. Some simmer all afternoon, some come together in the Instant Pot on a busy Tuesday, and every one is built from grocery store basics.

20 Cozy Soup Recipes - easy soups, stews, and chili for fall.

Ladle any of these into a bowl with a hunk of bread and you’ve got supper. Start with momma’s chili if you want the one that’s been feeding my family for years.

Bookmark this page. It’s the one I pull up all winter when somebody asks what’s for dinner and the answer needs to be warm. If you only make one new thing, make the sausage tortellini soup. It tastes like it simmered all day, and it didn’t.

Chili, Every Way

Simple Chili

Bowl of homemade chili topped with Fritos and shredded cheese.

Momma’s thick, beefy chili that’s been on our table for as long as I can remember.

Start a pot of this simple chili on the first cold night and don’t be surprised when everyone asks for seconds.

White Chicken Chili

Creamy, mild, and loaded with tender chicken and white beans.

Stir up this white chicken chili with cream cheese when you want a cozy change from the usual red.

Vegetarian Chili

Hearty enough that nobody misses the meat, packed with beans and peppers.

Simmer a pot of vegetarian chili for a meatless night that still eats like comfort food.

Venison Chili

Rich, hearty chili made with venison, on the stovetop or in the slow cooker.

Cook up this venison chili when there’s game in the freezer and a chill in the air.

Instant Pot Chili Mac

Bowl of cheesy chili mac made in the Instant Pot.

Chili and macaroni together in one pot, done fast in the Instant Pot.

Pressure-cook this Instant Pot chili mac for the kind of dinner kids clean their bowls for.

Beef Soups & Stews

Cowboy Stew

A big, loaded beef stew that fills up hungry crowds.

Fix a pot of cowboy stew when you need to feed a bunch on a budget.

Dutch Oven Beef Stew

Fork-tender beef and vegetables cooked down slow the old-fashioned way.

Braise up this Dutch oven beef stew on a lazy Sunday and let the house smell like supper all afternoon.

Lasagna Soup

All the comfort of lasagna without the layering, in a cozy bowl.

Ladle up this lasagna soup when you’re craving lasagna but not the work.

Creamy Taco Soup

All your taco favorites simmered into one creamy, dump-and-go soup.

Stir together this creamy taco soup for an easy dinner that practically makes itself.

Creamy & Cheesy Soups

Loaded Baked Potato Soup

Thick, creamy potato soup with bacon, cheese, and all the baked-potato fixings.

Spoon up this loaded baked potato soup when you want a bowl that eats like a full meal.

Easy Potato Soup

Bowl of creamy potato soup made with instant potatoes.

Creamy potato soup on the table fast, made with instant potatoes.

Whip up this potato soup with instant potatoes on the nights you need dinner in a hurry.

Instant Pot Broccoli Cheddar Soup

Cheesy broccoli soup like the restaurant kind, done in the Instant Pot.

Pressure-cook this Instant Pot broccoli cheddar soup for a cozy bowl in a fraction of the time.

Instant Pot Cauliflower Soup

Silky, creamy cauliflower soup that comes together in minutes.

Blend up this Instant Pot cauliflower soup for something light but still comforting.

Buffalo Chicken Soup

Creamy chicken soup with a little buffalo kick for the heat lovers.

Ladle out this buffalo chicken soup when you want cozy with a bit of attitude.

Hearty & Brothy Soups

The Best Chicken Noodle Soup

The classic that fixes everything, quick and easy with tender noodles.

Make a pot of this chicken noodle soup the first time somebody in the house sniffles.

Sausage Tortellini Soup

Cheesy tortellini and savory sausage in a rich, brothy soup.

Simmer this sausage tortellini soup when you want something that tastes fancy with almost no effort.

15 Bean Soup

Old-fashioned bean soup cooked down with ham until it’s thick and hearty.

Put on a pot of 15 bean soup and let it simmer low while you go about your day.

Chowders & Bisques

Clam Chowder

Thick, creamy New England-style clam chowder, right at home in a bread bowl.

Ladle up this clam chowder when you want a bowl that feels a little special.

Lobster Bisque

Restaurant-style lobster bisque, creamy and rich, made easy at home.

Treat the table to this lobster bisque when a regular weeknight needs a little upgrade.

Crab Bisque

Smooth, creamy crab bisque that comes together quicker than you’d think.

Stir up this crab bisque for a cozy starter that feels like a night out.

A Pot on the Stove

That’s the whole trick to getting through a Montana winter. A pot on the stove, a loaf of bread in the oven, and nobody goes to bed cold or hungry. Keep this page handy and you’ll have a warm dinner for every chilly night from here to spring.

More Roundups

Easy Weekly Meal Plan #2: Five Dinners and Caramel Apple Dump Cake

September 15, 2026

This week, we're making sloppy joes, chicken and noodles, pork chops, baked ravioli, and French toast for supper. There's caramel apple dump cake for dessert, too!

I've planned five dinners for four people, with a night for leftovers or eating out and another night left open. Move them around however you need to. A few recipes make six servings, so you may have a little extra for lunch or another evening.

Click the dinner and side dish names for the full recipes. I've put the grocery list below, with the optional extras listed separately so you can decide what sounds good before you shop.

Jump to the grocery list

This week's menu

Night	Dinner and sides
1	Old Fashioned Sloppy Joes on buns with KFC Coleslaw
2	Chicken and Noodles with Garlic Roasted Broccoli
3	Leftovers or eat out
4	Oven Baked Pork Chops with Candied Carrots and white rice
5	Baked Ravioli with Italian Cucumber Salad; optional Air Fryer Garlic Bread
6	French Toast with Breakfast Sausage in the Oven and grapes
7	Open night. Use what you have or make a family favorite.

Dessert: Caramel Apple Dump Cake

Collage of sloppy joes, chicken and noodles, baked ravioli, and French toast, labeled Easy Weekly Meal Plan, Week 2.

Want the next four weeks planned, too?

A Month of Dinners, Planned for You has 28 family dinners with the full recipes and a grocery list for every week, all in one printable PDF.

See the plan, $19

Night 1: Sloppy joes and coleslaw

Make one batch of my Old Fashioned Sloppy Joes. It makes six servings, so after four sandwiches tonight, you may have enough filling for a couple more. I've included six buns on the grocery list for that reason.

Serve them with half a batch of my KFC Coleslaw, or about five side servings. I've already halved the ingredients on the grocery list for you.

Allow: About 30 to 35 minutes for the sloppy joes. The coleslaw needs about 10 minutes of preparation and at least two hours in the refrigerator, so stir it together earlier in the day.

Make it easier: An 8-ounce bag of plain cabbage-and-carrot slaw mix saves some chopping. Use it instead of the cabbage and carrot for the coleslaw, then add the homemade dressing and chill. Or serve potato chips if that's easier tonight. Just add those to your list if you're skipping the slaw.

Night 2: Chicken and noodles with roasted broccoli

One batch of Chicken and Noodles makes six servings. It starts with two cups of already-cooked, shredded chicken, so rotisserie chicken is a handy shortcut. Measure out what you need and save any extra chicken for another meal.

For the side, make two batches of Garlic Roasted Broccoli. That uses 24 ounces of fresh broccoli and makes about six side servings. The grocery list includes enough for both batches.

Allow: About 30 to 35 minutes with the chicken already cooked. The chicken and noodles take about 25 minutes, and the broccoli needs about 20 minutes in the oven after you season it.

Little tip: Put the broccoli in the oven while you make the chicken and noodles on the stove. Use two pans if the broccoli looks crowded. The egg noodles go into the chicken recipe uncooked, so you can skip boiling them in a separate pot.

Night 3: Leftovers or eat out

Let's see what's in the fridge! You may have a couple of servings each of sloppy joes and chicken and noodles, plus some sides. Everyone can pick what they'd like.

If your family finished those dinners, make this your eat-out night or choose something you already have. The shopping list doesn't include another meal for this night.

Night 4: Pork chops, candied carrots, and rice

Make four Oven Baked Pork Chops, using boneless chops about one inch thick for this plan. Serve them with one full batch of Candied Carrots, which makes six side servings.

For a little rice on each plate, I've allowed one cup of dry white rice for the four of you. Cook it according to the directions on your package.

Allow: About 30 to 40 minutes for the whole meal, depending on your rice. The chops bake at 400°F for about 15 to 20 minutes, with a rest afterward. Check for 145°F in the center and let them rest for at least three minutes.

Little tip: Start the rice and carrots first, then put the chops in the oven. The carrots cook on the stove, which keeps the oven free for the pork chops. Remember to divide the salt as the carrot recipe directs. Some goes in the cooking water and some goes in the glaze.

Night 5: Baked ravioli and cucumber salad

My Baked Ravioli makes six servings in a 9×13-inch baking dish. Pick up fresh refrigerated or frozen cheese ravioli, rather than dried. There's no need to boil it before it goes into the casserole.

Make one full batch of Italian Cucumber Salad for about six side servings. Put it together earlier that day so it has its two hours of chilling time before dinner.

Allow: About 50 minutes for the ravioli. The salad takes about 10 minutes to put together, plus two hours to chill. Follow the ravioli recipe's baking time for the kind you bought, since frozen needs a few extra minutes.

If you'd like bread, too: Add Air Fryer Garlic Bread. Four frozen garlic toasts give everyone one piece. I've listed them with the optional groceries. They take about 6 to 10 minutes at 400°F in the air fryer, with extra time if you need a second batch.

Night 6: French toast for supper

One batch of French Toast makes eight full slices, giving everyone two. Use plain, thick Texas toast bread for this recipe. It's different from the frozen garlic toast suggested with the ravioli.

Serve it with Breakfast Sausage in the Oven, planning on 12 small raw pork sausage links, or three per person. You'll see 14 links in the sausage recipe. For this dinner, we're using 12. Keep them in a single layer on the pan.

I've also put two cups of grapes and ½ cup of maple syrup on the list. That's ½ cup of grapes and two tablespoons of syrup per person. Add more if your family likes a bigger helping.

Allow: About 25 to 40 minutes for dinner. The French toast recipe lists 20 minutes, but a small skillet means a few more batches. The sausage bakes at 350°F for about 12 to 15 minutes, depending on the links.

Little tip: Start the sausage while you mix the French toast batter. And take a peek at the ingredients before you start. This French toast uses heavy cream and a little flour.

Something sweet: Caramel apple dump cake

This Caramel Apple Dump Cake uses apple pie filling, caramel sauce, cinnamon, dry cake mix, and butter. One 9×13-inch cake makes about 12 servings, so there's enough for another dessert night or to share.

Allow: About 15 minutes to prepare and 45 to 50 minutes to bake, plus time to cool before serving.

The main grocery list covers the cake without pecans. Add the optional pecans or vanilla ice cream if you'd like. Use the cake mix dry, as directed in the recipe; you don't need the eggs, oil, or milk called for on the cake-mix box.

A little preparation before the week starts

Check your pantry before shopping, especially the spices, baking ingredients, and sauces. Several recipes share garlic powder, butter, onions, and brown sugar.
Make the coleslaw at least two hours before the sloppy joe dinner. Save the cucumber salad for later in the week, and give it two hours to chill before ravioli night.
Measure two cups of cooked chicken for Night 2. If you're chopping onions for the sloppy joes, you can also set aside the measured amounts for the chicken and noodles and coleslaw.

Already using my Dinner Theme System? These dinners can fit right into the themes you've chosen.

Grocery list

Here's what you'll need for five dinners and their sides for four people, plus the 12-serving cake. I've included half a batch of coleslaw, a double batch of broccoli, and full batches of the other recipes. You'll need to add your usual breakfasts, lunches, and anything extra for the two flexible nights.

Check what you have before you head to the store. I've listed the amounts you'll use and suggested a package size where it helps. Take a look at the labels on the ravioli, marinara, and cake mix so you bring home enough.

Produce

☐ 3 medium yellow onions: for ½ onion in the sloppy joes, ½ cup chopped onion in the chicken and noodles, 1½ teaspoons finely chopped onion in the half batch of coleslaw, and 1 onion in the cucumber salad.
☐ 1 green bell pepper: use half for the sloppy joes.
☐ 4 cups finely chopped green cabbage: approximately half a medium head, for the coleslaw. Alternatively, buy 8 ounces plain cabbage-and-carrot coleslaw mix and omit the extra 2 tablespoons of carrot for the slaw below.
☐ 2-pound bag of carrots: use 1½ pounds for candied carrots and 2 tablespoons finely chopped carrot for the coleslaw, unless using the mix.
☐ 24 ounces fresh broccoli florets.
☐ 2 large cucumbers.
☐ 1 pint cherry tomatoes.
☐ 1 pound seedless grapes: measure 2 cups for dinner; save the rest for snacking.
☐ 1 tablespoon minced garlic: fresh or jarred, for the chicken and noodles.

Meat and poultry

☐ 1 pound lean ground beef.
☐ 2 cups cooked, shredded chicken: measure this after cooking, or use rotisserie chicken.
☐ 4 boneless pork chops, about 1 inch thick.
☐ 12 small raw pork breakfast sausage links.

Bread, dairy, and eggs

☐ 6 hamburger buns: four for dinner and two for possible leftover sandwiches.
☐ 8 slices plain, thick Texas toast bread: for French toast.
☐ 4 eggs.
☐ 1 cup heavy cream.
☐ 2 tablespoons whole milk.
☐ 2 tablespoons buttermilk.
☐ 3 cups shredded mozzarella cheese: about 12 ounces.
☐ 3 tablespoons shredded Parmesan cheese: for the ravioli; extra for broccoli is optional below.
☐ 3 sticks unsalted butter, or 1½ cups total: the chicken and noodles, carrots, and cake use 1 cup plus 5½ tablespoons altogether. That leaves 2½ tablespoons for the French toast pan; use more if needed.

Cans, jars, pasta, and rice

☐ 1 (15-ounce) can plain tomato sauce: for sloppy joes.
☐ 4 cups chicken broth: one 32-fluid-ounce carton.
☐ 2 (10.5-ounce) cans condensed cream of chicken soup.
☐ 3 cups uncooked egg noodles: measure by volume; package weights vary.
☐ 1 cup dry white rice: cook with the amount of water directed on its package.
☐ 25 ounces fresh refrigerated or frozen cheese ravioli: not dried.
☐ 25 ounces marinara sauce: check the jar size and buy enough for the full amount.
☐ 2 (20- or 21-ounce) cans apple pie filling.
☐ 15 ounces yellow or golden cake mix: check the box's net weight; use the dry mix.

Check your pantry: sauces, baking ingredients, and seasonings

☐ Olive oil: 6 tablespoons total.
☐ Mayonnaise: ¼ cup.
☐ Worcestershire sauce: 2 tablespoons.
☐ White distilled vinegar: ½ teaspoon.
☐ Italian dressing: 1 cup, or 8 fluid ounces.
☐ Caramel sauce for ice cream: ½ cup.
☐ Maple syrup: ½ cup for serving the French toast.
☐ All-purpose flour: ¼ cup.
☐ Granulated sugar: 3 tablespoons plus 2 teaspoons total.
☐ Light brown sugar: ½ cup plus 2½ tablespoons total.
☐ Vanilla extract: 1 tablespoon.
☐ Garlic powder: 2 tablespoons plus 2 teaspoons total.
☐ Ground cinnamon: 1½ teaspoons total.
☐ Ground mustard: ½ teaspoon.
☐ Paprika: ½ teaspoon.
☐ Italian seasoning: 1 tablespoon.
☐ Salt: 4⅛ teaspoons total, plus to taste for the broccoli. This includes the salt used in the carrots' cooking water, most of which is drained off. Follow each recipe's salt directions.
☐ Black pepper: 1½ teaspoons total, plus a small pinch for the half batch of coleslaw. Add more only if you'd like it on the broccoli.
☐ Cooking spray or your usual pan-greasing supplies. Check for foil to cover the ravioli, too.

Optional extras

☐ 4 frozen garlic toasts: for the ravioli dinner; separate from the plain French toast bread.
☐ ½ cup chopped pecans: for the dump cake.
☐ 1 pint vanilla ice cream: enough for four ½-cup scoops with one family dessert serving, not all 12 cake servings.
☐ Extra Parmesan cheese: about ¼ cup as a suggested topping for the broccoli.
☐ A small bunch of fresh parsley: optional garnish for the carrots or ravioli.
☐ Potato chips: if serving them instead of the coleslaw. Remove the coleslaw ingredients you won't otherwise need from your shopping list.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Pumpkin Bars with Cream Cheese Frosting

September 11, 2026

These pumpkin bars with cream cheese frosting bake in one 9×13 pan and come out soft, dense, and warmly spiced, closer to a blondie than a cake. If you like a pumpkin dessert that feeds a crowd without much fuss, these sit right alongside this pumpkin sheet cake. They’re easy to make, they cut into 24 squares, and the tangy frosting keeps every bite from tipping too sweet.

A pumpkin bar with cream cheese frosting on a white plate with pumpkins and a cinnamon stick

An Easy Pumpkin Bar Recipe That Feels Like an Old-Fashioned Fall Favorite

Most pumpkin bars taste like pumpkin sheet cake cut into squares. These don’t. Melted butter, brown sugar, an extra egg yolk, and a fairly small amount of pumpkin give them a texture that’s dense and a little chewy. You still get all that warm cinnamon, ginger, nutmeg, and clove flavor, just in a bar you can pick up and eat with one hand.

A frosted pumpkin bar lifted on a spatula showing the dense crumb

That makes them a good fit for the places a fork isn’t practical. Bake sales, tailgates, class parties, church suppers. They travel well in the pan they were baked in, which is the same reason a pumpkin dump cake or a pan of pumpkin lush shows up on so many fall dessert tables. Everything comes from the grocery store, and you don’t need a mixer for the bars themselves.

The cream cheese frosting is plain on purpose. Cream cheese, butter, powdered sugar, vanilla, and a little salt. No maple, no extra spice, nothing fancy. Sweet spiced pumpkin needs something tangy across the top, and this frosting does that job without taking over. If pumpkin and cream cheese is your combination, you will also love these pumpkin cheesecake bars with their graham cracker crust, and this pumpkin fluff for the no-bake nights.

Building the whole dessert table? Start with these easy fall desserts and these easy potluck desserts for recipes that travel well and always get asked for.

FAQs

Are pumpkin bars supposed to be cakey?

Not these. A lot of pumpkin bar recipes bake up like pumpkin sheet cake, but this one is built to be denser and more like a blondie. The melted butter, brown sugar, extra egg yolk, smaller amount of pumpkin, and minimal leavening are what give them that soft, dense, slightly chewy texture.

Why did my pumpkin bars turn out cakey?

Overbaking is the usual reason. Too much flour or extra leavening will do it too. Spoon the flour into the measuring cup and level it off instead of scooping straight from the container, and pull the pan when the center is just set and a toothpick comes out with a few moist crumbs.

Why are my pumpkin bars wet or gummy in the middle?

They probably need a few more minutes in the oven. The bars should be moist and dense, but the center shouldn’t look wet or raw. Ovens vary, so go by the visual cue and the toothpick test rather than the clock alone.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling has sugar and spices already added, which changes both the flavor and the texture of these bars. Use plain canned pumpkin puree. Homemade puree works as long as it’s a similar consistency, and if yours is watery, drain off some of the liquid before measuring.

Can I use pumpkin pie spice instead of the individual spices?

Yes. Replace the cinnamon, ginger, nutmeg, and cloves with pumpkin pie spice. Blends vary by brand, so start with 3 ½ to 4 teaspoons and adjust to taste.

Can I add nuts or chocolate chips?

Both work. Fold chopped pecans, walnuts, or semi-sweet or dark chocolate chips into the finished batter right before you spread it in the pan. Nuts will make the bars a little more substantial and change the texture slightly.

Can I make pumpkin bars ahead of time?

Yes. Bake the bars a day ahead and keep them covered until you’re ready to frost. The frosting can be made ahead and refrigerated too. Let it soften a little and stir or beat it briefly before spreading.

How do I store pumpkin bars?

Because of the cream cheese frosting, store frosted bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before serving for the best texture and flavor. Unfrosted bars can be wrapped tightly and kept at room temperature for a day or refrigerated for 3 days. They freeze well either frosted or unfrosted. Freeze them in a single layer until firm, then wrap well and move them to a freezer-safe container. Thaw overnight in the refrigerator.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Bars

¾ cup unsalted butter – Melted butter gives these bars their rich flavor and dense, chewy, blondie-like texture instead of a light cake crumb.
1 cup + 2 tablespoons light brown sugar, packed – Brings sweetness, moisture, chew, and a warm caramel flavor that works with pumpkin and spices.
¼ cup granulated sugar – Adds sweetness, balances the moisture from the pumpkin, and helps with the structure of the bars.
1 large egg + 1 egg yolk – The whole egg provides structure and binds everything together. The extra yolk adds richness without the extra moisture another whole egg would bring.
1 teaspoon vanilla extract – Rounds out the brown sugar, pumpkin, and warm spices.
⅔ cup pumpkin puree – Adds pumpkin flavor, moisture, and color. Use plain puree, not pumpkin pie filling.
2 ¼ cups all purpose flour – Gives the bars enough structure to hold up while staying soft.
¾ teaspoon baking powder – A small amount of lift without making the bars light and cakey.
¼ teaspoon baking soda – Adds a touch of leavening and helps with browning.
1 teaspoon salt – Balances the sweetness and brings the pumpkin and spice flavors forward.
2 teaspoons cinnamon – The primary warm spice in the bars.
1 teaspoon ground ginger – Adds a little heat and brightness to the spice blend.
½ teaspoon ground nutmeg – Warm and earthy, and it plays well with pumpkin.
¼ teaspoon ground cloves – Adds a subtle aromatic depth.

For the Cream Cheese Frosting

8 ounces cream cheese, softened – The tang and the creamy texture the frosting is known for.
½ cup butter, softened – Softens the tang of the cream cheese and makes the frosting smooth and spreadable.
2 cups powdered sugar – Sweetens and thickens the frosting while keeping it smooth.
1 teaspoon vanilla – Adds flavor and complements the spices in the bars.
½ teaspoon salt – Balances the powdered sugar and brings out the cream cheese flavor.

Instructions

Prepare a 9×13 baking pan with a small amount of baking spray and lay in a piece of parchment paper. Set it aside and preheat the oven to 350 degrees F.
Melt the ¾ cup of butter in a saucepan over medium-low heat.

Melted butter in a cream saucepan for pumpkin bars

Remove the pan from the heat and whisk in the 1 cup plus 2 tablespoons of brown sugar and the ¼ cup of granulated sugar until the mixture is smooth and glossy. Let it cool slightly.

Light brown sugar and granulated sugar added to melted butter in a saucepan

Whisk the egg, egg yolk, and 1 teaspoon of vanilla into the butter and sugar mixture.

Egg, egg yolk, and vanilla whisked into the butter and sugar mixture

Add the ⅔ cup of pumpkin puree and whisk until it’s completely incorporated.

Pumpkin puree added to the butter, sugar, and egg mixture in a saucepan

In a separate bowl, whisk together the 2 ¼ cups of flour, 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, ¾ teaspoon of baking powder, ¼ teaspoon of baking soda, and 1 teaspoon of salt.

Flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a mixing bowl

Add the dry ingredients to the pumpkin mixture. Using a rubber spatula, fold everything together just until no dry streaks remain. Don’t overmix.

Dry ingredients added to the pumpkin mixture before folding together

Fill the prepared 9×13 pan with the batter.

Pumpkin bar batter spread into a parchment lined 9x13 baking pan

Bake at 350 degrees F for 18 to 22 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Be careful not to overbake. The bars should stay soft and dense rather than turning cakey or dry.
Cool completely before frosting.

Baked pumpkin bars cooling in the 9x13 pan before frosting

How to Make the Cream Cheese Frosting

Beat the 8 ounces of softened cream cheese and ½ cup of softened butter until smooth and creamy.

Softened cream cheese and butter in a mixing bowl for cream cheese frosting

Add the 2 cups of powdered sugar, 1 teaspoon of vanilla, and ½ teaspoon of salt. Beat until smooth and fully incorporated.

Smooth cream cheese frosting in a mixing bowl

Spread the frosting over the completely cooled bars.

Cream cheese frosting spread over the cooled pumpkin bars

For the cleanest cuts, refrigerate the frosted bars briefly before slicing. Cut into 24 squares, 6 rows by 4 rows.

Pumpkin bars with cream cheese frosting cut into squares on parchment paper

Tips

Don’t overbake. This is the one that matters most. Pull the bars when the center is set but a toothpick still picks up a few moist crumbs.
Let the butter and sugar mixture cool slightly before the eggs go in. You don’t want it hot.
Spoon and level the flour instead of scooping. Too much flour makes the bars dry and less tender.
Use the parchment paper. It makes lifting the cooled slab out of the pan and slicing it much easier.
Use room-temperature cream cheese and butter for the frosting. It’s the difference between smooth and lumpy.
Cool completely before frosting. Even slightly warm bars will soften the cream cheese frosting.
A metal pan gives the best results for this texture. Glass or ceramic will work. For thicker, cakier bars, bake in a 9×9 or 8×8 pan and plan on 25 to 30 minutes.

A pumpkin bar with cream cheese frosting on a white plate with a fork

More Recipes

If you love pumpkin desserts like this one, then you’ll also love these:

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Pumpkin Bars with Cream Cheese Frosting

Soft, dense pumpkin bars with a texture closer to a blondie than a cake, baked in one 9×13 pan and topped with tangy cream cheese frosting. Warmly spiced with cinnamon, ginger, nutmeg, and cloves. Cuts into 24 squares, so it is an easy one for potlucks, bake sales, and fall gatherings.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Cooling and Chilling Time 2 30

Total Time 3 10

Servings bars

Calories 256kcal

Author Jessica Burgess

Ingredients

Pumpkin Bars

¾ cup unsalted butter
1 ⅛ cups light brown sugar, packed 1 cup plus 2 tablespoons
¼ cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
⅔ cup pumpkin puree not pumpkin pie filling
2 ¼ cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Cream Cheese Frosting

8 ounces cream cheese softened
½ cup butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Pumpkin Bars

Prepare a 9×13 baking pan with a small amount of baking spray and lay in a piece of parchment paper. Set aside. Preheat the oven to 350 degrees F.
Melt the butter in a saucepan over medium-low heat.
Whisk the brown sugar and granulated sugar into the melted butter off the heat, until smooth and glossy. Allow the mixture to cool slightly.
Whisk in the egg, egg yolk, and vanilla.
Add the pumpkin and whisk until completely incorporated.
Combine the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a separate bowl.
Fold the dry ingredients into the pumpkin mixture with a rubber spatula, just until no dry streaks remain. Do not overmix.
Spread the batter into the prepared pan.
Bake at 350 degrees F for 18 to 22 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Do not overbake.
Cool completely before frosting.

Cream Cheese Frosting

Beat the cream cheese and butter until smooth and creamy.
Add the powdered sugar, vanilla, and salt. Beat until smooth and fully incorporated.
Spread the frosting over the completely cooled bars.
Chill the frosted bars briefly for the cleanest cuts, then cut into 24 squares, 6 rows by 4 rows.

Notes

Don’t overbake. The center should be set with a few moist crumbs on the toothpick. This is what keeps the bars dense instead of cakey.
Use pumpkin puree, not pumpkin pie filling.
Spoon and level the flour rather than scooping it straight from the container.
Cool the bars completely before frosting so the frosting doesn’t melt.
Use room-temperature cream cheese and butter for a smooth frosting.
A metal pan gives the best results. For thicker, cakier bars, use a 9×9 or 8×8 pan and bake 25 to 30 minutes.

Nutrition

Dry Rub for Ribs (The Only One I Make Anymore)

September 9, 2026

This dry rub for ribs is the one I keep mixed up in a jar on the spice shelf. Once you have made your own, the store-bought stuff tastes flat and one-note.

A bowl of homemade dry rub for ribs made with brown sugar and smoked paprika

A Sweet and Smoky Rib Rub Made From Pantry Spices

It is sweet from dark brown sugar, smoky from paprika, and savory enough that it never tips into tasting like dessert. One batch makes about 1 ¼ cups, which coats two full racks with a generous layer.

Everything in it comes from a regular grocery store, and it takes about five minutes to stir together. You probably have most of it already.

It works on ribs in the oven, on the grill, or in the smoker, and it is just as good on pork steaks and chicken. This is the rib rub recipe I use on my oven baked ribs.

Homemade dry rub for ribs mixed in a white bowl with a wooden spoon

FAQs

How long does homemade dry rub for ribs last?

About 6 months in an airtight jar kept away from heat and light. It won’t spoil after that, but the spices fade and you’ll notice the difference. Mix a fresh batch when it stops smelling strong.

Can I make this rib rub ahead of time?

Yes, and I’d recommend it. Mix a double batch and keep it in a jar so it’s ready whenever ribs go on sale. Making it ahead also gives the flavors time to settle together.

How much dry rub do I need per rack of ribs?

Plan on about ½ cup per rack for a heavy, barbecue-style coating. One batch of this recipe makes about 1 ¼ cups, which covers two racks with a little to spare.

Is this dry rub spicy?

Not at ½ teaspoon of cayenne. It reads sweet and smoky with a little warmth at the end. At a full teaspoon you’ll notice real heat. Leave the cayenne out completely if you’re cooking for kids.

Do I have to use mustard with the rub?

No, but it helps. Yellow mustard is a binder that gives the seasoning something to grip so you get an even coat. Olive oil or a little BBQ sauce works too, or you can press the rub onto dry meat and skip the binder altogether.

How long should the rub sit on the ribs before cooking?

You can cook them right away. If you have time, season the racks, cover them, and refrigerate for 2 to 12 hours. The salt works its way into the meat and the flavor goes a little deeper. Longer than about 12 hours and the surface can start to cure and turn hammy.

Can I use this rub on ribs in the smoker or on the grill?

Yes. It was built for ribs in the oven, but it works over any heat. Just keep an eye on it with direct grilling, since the brown sugar can darken faster than you’d expect.

Can I use this rub on beef or chicken?

Chicken, absolutely. Beef works too, though I’d cut the brown sugar in half and add more black pepper so it doesn’t come across so sweet.

Can I double or triple the recipe?

Yes. Scale every ingredient evenly and whisk it well, since larger batches take more stirring to distribute the brown sugar. A wire whisk does a better job than a spoon once you get past a couple of cups.

Small bowls of brown sugar, smoked paprika, and spices for homemade rib rub

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

Makes about 1 ¼ cups, enough to coat two full racks of ribs.

½ cup dark brown sugar – Gives the ribs that classic sweet BBQ flavor.
2 tablespoons smoked paprika – Brings the smoky flavor you would normally only get from a grill.
1 tablespoon fine sea salt – Seasons the meat and ties the other spices together.
2 teaspoons coarse ground black pepper – Adds little peppery bites throughout.
2 teaspoons garlic powder – Builds the savory base.
2 teaspoons onion powder – Rounds out the savory base.
2 teaspoons chili powder – Adds depth and a mild chili flavor rather than heat.
2 teaspoons dry mustard – Adds tang and sharpness to balance the brown sugar.
1 teaspoon unsweetened cocoa powder – Adds richness without any chocolate flavor.
1 teaspoon ground cumin – Layers in a little more smoky flavor.
1 teaspoon dried oregano – Adds a subtle herby note in the background.
1 teaspoon celery seed – Adds a savory, slightly earthy flavor.
½ teaspoon ground allspice – Adds warmth that pairs with the brown sugar.
½ to 1 teaspoon cayenne pepper – Adds the heat. Use less for mild, or leave it out.

Not sure what belongs in your spice cabinet? My list of the top 20 spices every kitchen needs covers almost everything in this rub.

Unmixed spices for dry rub for ribs in a white bowl before stirring

Instructions

Add the dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, cocoa powder, cumin, oregano, celery seed, allspice, and cayenne to a medium bowl.
Stir thoroughly, using the back of the spoon to break apart any packed clumps of brown sugar. You want the color even all the way through with no pockets of sugar or paprika.
Use it right away, or funnel it into an airtight jar and store it in a cool, dark cabinet.

Spices for homemade dry rub for ribs measured into a white bowl before mixing

Tips

Pull the membrane off the ribs first. The rub cannot season through it, and it turns tough and papery in the oven.
Use a binder. Brush a thin coat of yellow mustard over both sides so the rub grabs in an even layer instead of leaving bare patches. It will not taste like mustard.
Press, do not rub. Instead of rubbing back and forth, press the seasoning onto the meat with your hands so it stays put. Plan on about ½ cup per rack.
Season ahead if you have time. Cover the racks and refrigerate 2 to 12 hours. Longer than that and the surface can start to cure and turn hammy.
Store it away from the stove. Heat and light are what dull spices. It stays at its best about 6 months in an airtight jar.
Keep the jar clean. Measure what you need into a small bowl rather than dipping a used spoon or seasoned hands back in.
Beyond ribs, it is excellent on pork tenderloin, chicken thighs, and burgers. For beef, cut the brown sugar in half and add more black pepper.

Two racks of ribs pressed with a generous coat of homemade dry rub

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Put the rub to work.

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Dry Rub for Ribs

A sweet and smoky homemade dry rub for ribs made with dark brown sugar, smoked paprika, and pantry spices. Makes enough to coat two full racks.

Course Seasoning

Cuisine American

Prep Time 5

Total Time 5

Servings tablespoons

Calories 28kcal

Author Jessica Burgess

Ingredients

½ cup dark brown sugar packed
2 tablespoons smoked paprika
1 tablespoon fine sea salt
2 teaspoons black pepper coarse ground
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons dry mustard
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon celery seed
½ teaspoon ground allspice
½-1 teaspoon cayenne pepper adjust to taste

Instructions

Combine the dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, cocoa powder, cumin, oregano, celery seed, allspice, and cayenne in a medium bowl.
Stir thoroughly, using the back of the spoon to break apart any packed clumps of brown sugar, until the color is even all the way through with no pockets of sugar or paprika.
Use right away, or transfer to an airtight jar and store in a cool, dark place for up to 6 months.

Notes

Yield: about 1 ¼ cups, enough to generously coat two racks of ribs (roughly ½ cup per rack).

Heat level: ½ teaspoon of cayenne is mild. Use a full teaspoon for noticeable heat, or leave it out entirely.

Binder: brush a thin coat of yellow mustard on the meat first so the rub sticks in an even layer. It will not taste like mustard.

Storage: keep it in a cool, dark cabinet away from the stove. Measure into a small bowl rather than dipping used utensils into the jar.

Beyond ribs: works on pork steaks, pork tenderloin, chicken, and burgers. For beef, cut the brown sugar in half and add more black pepper.

Nutrition

Oven Baked Ribs (Fall Off the Bone Baby Back Ribs)

September 9, 2026

Oven baked ribs come out fall-off-the-bone tender without a smoker, a grill, or a decent weather forecast. Two racks of baby backs, a foil-lined sheet pan, and a low oven do the whole job.

A rack of oven baked ribs on a wooden board with coleslaw, baked beans, and potato salad

An Easy Rib Recipe That Tastes Like It Came Off a Smoker

The method is simple. Baby back ribs get a heavy coat of homemade rib rub, bake covered at 275°F until the meat pulls back from the bones, then get sauced and finished at 400°F so the BBQ sauce turns sticky and caramelized around the edges. Most of that time is hands-off.

Low and slow is what does the tenderizing. At 275°F the connective tissue melts into gelatin instead of squeezing the meat dry, and the tight foil seal traps every bit of steam. You never add liquid to the pan. The ribs release plenty on their own.

This is the recipe I make in January when the grill is buried, and honestly, it is the one I reach for in July too. Serve them with Dr. Pepper baked beans, a bowl of coleslaw, and some Amish potato salad and you have a plate that tastes like a summer cookout no matter what month it is.

Close up of sliced baby back ribs showing meat pulling away from the bone

FAQs

How long do you bake ribs in the oven at 275°F?

Baby back ribs take about 2 ½ hours covered at 275°F, plus another 30 to 35 minutes uncovered at 400°F once they’re sauced. Thicker racks can need an extra 20 to 30 minutes in the covered stage, so check for tenderness before you move on.

Do I need to add water or liquid to the pan?

No. The ribs release plenty of moisture as they cook, and the tightly sealed foil keeps it in the pan. Adding liquid waters down the rub sitting on the meat.

What if my ribs aren’t tender after 2 ½ hours?

Cover the pan tightly again and return it to the 275°F oven for another 20 to 30 minutes before checking. Racks vary a lot in thickness, so some just take longer. Keep the temperature where it is instead of raising it.

Can I use this recipe for St. Louis-style or spare ribs?

Yes, though they’ll need longer than baby backs because they’re bigger with more fat and connective tissue. Use the same method and let tenderness tell you when they’re ready instead of the clock.

Should ribs be meat-side up or bone-side up in the oven?

Meat-side up. That keeps the heavily seasoned side on top through the whole low and slow bake and makes it easy to sauce them once the foil comes off.

Do I have to remove the membrane from ribs?

You don’t have to, but the ribs are better when you do. The membrane doesn’t soften in the oven, it keeps the seasoning off the meat, and it gets papery. It takes about a minute per rack.

Can I cut the racks in half before baking?

Absolutely. If two full racks won’t fit comfortably, cut them into halves or smaller sections. Arrange them in a single layer instead of stacking so they cook evenly.

Can I use boneless country-style ribs?

I wouldn’t. This recipe was built for bone-in baby back ribs. Country-style ribs are a different cut of pork and need a different method and timing.

What if there’s a lot of liquid in the pan?

That’s normal. The ribs release fat and juices under the sealed foil. Pour it off before you sauce them, or leave it, whichever you prefer.

Can I make just one rack of ribs?

Yes. Cut the rub and the mustard in half for a single rack. The bake time stays about the same, since tenderness depends on the thickness of the rack rather than how many are in the pan.

Can I make these ahead for a party?

Yes, and it’s a good way to do it. Bake through the covered stage a day ahead, cool the racks, and refrigerate them wrapped. The day of, sauce them and finish uncovered at 400°F for 30 to 35 minutes. Add a few minutes since they’re going in cold.

Two racks of glazed oven baked ribs beside bowls of classic cookout sides

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Rib Rub:

½ cup dark brown sugar – Gives the ribs that classic sweet BBQ flavor.
2 tablespoons smoked paprika – Brings the smoky flavor you would normally only get from a grill.
1 tablespoon fine sea salt – Seasons the meat and ties the other spices together.
2 teaspoons coarse ground black pepper – Adds little peppery bites throughout.
2 teaspoons garlic powder – Builds the savory base.
2 teaspoons onion powder – Rounds out the savory base.
2 teaspoons chili powder – Adds depth and a mild chili flavor rather than heat.
2 teaspoons dry mustard – Adds tang and sharpness to balance the brown sugar.
1 teaspoon unsweetened cocoa powder – Adds richness without any chocolate flavor.
1 teaspoon ground cumin – Layers in a little more smoky flavor.
1 teaspoon dried oregano – Adds a subtle herby note in the background.
1 teaspoon celery seed – Adds a savory, slightly earthy flavor.
½ teaspoon ground allspice – Adds warmth that pairs with the brown sugar.
½ to 1 teaspoon cayenne pepper – Adds the heat. Use less for mild, or leave it out.

For the Ribs:

2 racks baby back ribs (about 3 to 3.5 lbs each) – Naturally tender and quicker to cook than bigger cuts.
¼ cup yellow mustard – Acts as a binder so the rub sticks in an even layer. It will not taste like mustard.
2 cups BBQ sauce – Use a thicker sauce so it clings to the ribs and turns sticky instead of running into the pan.

Two racks of raw baby back ribs with bowls of dry rub, yellow mustard, and BBQ sauce

Instructions

Heat the oven to 275°F and line a large rimmed baking sheet with heavy-duty foil.
Set the ribs on the pan bones up. Work the tip of a butter knife under one edge of the membrane until you can lift a corner, grip it with a paper towel, and peel it away from the rack.

Loosening the membrane from the back of a rack of baby back ribs

Blot the ribs with clean paper towels, especially anywhere moisture has collected.
Brush a light coating of yellow mustard across the front and back of each rack.

Blotting raw baby back ribs dry with a paper towel on a foil-lined sheet pan

Brushing yellow mustard over baby back ribs as a binder for the dry rub

Mix the rub in a medium bowl, breaking apart any packed clumps of brown sugar so the color is even all the way through.
Coat both sides of each rack. Instead of rubbing back and forth, press the seasoning firmly onto the meat so a thick layer stays in place.

Two racks of ribs coated in a thick layer of homemade dry rub on a sheet pan

Position the ribs meaty side up, lay foil over the whole baking sheet, and crimp it firmly around the rim.
Bake at 275°F for 2 ½ hours, undisturbed. Do not add any liquid.

Sheet pan of seasoned ribs covered tightly with heavy-duty aluminum foil

Peel back the foil carefully, watching for hot steam. There will be liquid in the pan, and you can pour it off or leave it.
The meat should be pulling away from the tips of the bones, and a toothpick slid between two bones should pass through without resistance. With a thermometer, look for 195 to 205°F.
Racks that still feel firm need more time. Reseal the pan and give them another 20 to 30 minutes before checking again.

Baby back ribs after baking covered at 275 degrees, with the rub set into a crust

How to Sauce and Finish the Ribs

Turn the oven up to 400°F. While it heats, brush ½ cup of BBQ sauce over the top and sides of each rack.
Return the ribs uncovered and bake 15 minutes. Add the remaining sauce and bake another 15 to 20 minutes, until the glaze is sticky and caramelizing at the edges.
For deeper color, broil 3 to 4 minutes and stay right at the oven. Ribs go from caramelized to scorched fast.
Let the racks rest 10 minutes before cutting between the bones.

Brushing BBQ sauce over baked ribs before the final uncovered bake

Oven baked ribs with a caramelized BBQ glaze after finishing at 400 degrees

Tips

Take the membrane off. It does not break down in the oven, it blocks the seasoning, and it turns papery. This one step makes the biggest difference in the finished ribs.
Crimp the foil tight. A loose seal lets steam escape, and steam is what makes these tender.
Judge doneness by feel, not the clock. Two racks of the same weight can finish 30 minutes apart. Lift one end with tongs. A finished rack sags and the surface starts to crack.
Sauce in two rounds. One coat before the hot bake and one partway through builds a real glaze. All at once and it stays thin.
Spare ribs and St. Louis-style work too. They are larger with more connective tissue, so plan on a longer bake and go by tenderness.
For dry ribs, skip the sauce entirely, finish uncovered at 400°F for 15 to 20 minutes, and sprinkle on a little extra rub as they come out.
Leftovers keep 3 to 4 days in the refrigerator. Reheat covered at 300°F with a thin layer of sauce brushed on first.

Oven baked ribs served with baked beans, coleslaw, and potato salad

More Recipes

If ribs are on the menu, these round out the plate.

Sliced oven baked ribs on a board with cookout sides in the background

Recipe

Sliced oven baked ribs on parchment showing tender meat under a dark BBQ glaze

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Oven Baked Ribs

Fall-off-the-bone oven baked ribs with a homemade sweet and smoky rub, baked low and slow, then finished hot with a sticky BBQ glaze. No grill or smoker needed.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 3

Resting Time 10

Total Time 3 30

Servings servings

Calories 626kcal

Author Jessica Burgess

Ingredients

Rib Rub (makes about 1 ¼ cups)

½ cup dark brown sugar packed
2 tablespoons smoked paprika
1 tablespoon fine sea salt
2 teaspoons black pepper coarse ground
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons dry mustard
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon celery seed
½ teaspoon ground allspice
½-1 teaspoon cayenne pepper adjust to taste

Ribs

2 racks baby back ribs about 3 to 3.5 lbs each
¼ cup yellow mustard
2 cups BBQ sauce use your favorite thick sauce

Instructions

Heat the oven to 275°F. Cover a large rimmed baking sheet with heavy-duty foil to make cleanup easier.
Place the ribs on the pan, bones up, and blot away surface moisture with paper towels. If the membrane is still intact, work the tip of a butter knife underneath one edge until you can lift enough to grab. Hold the loosened piece with a paper towel, then peel the membrane away from the rack.
Make the rib rub by adding the dark brown sugar, smoked paprika, sea salt, black pepper, garlic powder, onion powder, chili powder, dry mustard, cocoa powder, cumin, oregano, celery seed, allspice, and cayenne to a medium bowl. Stir thoroughly, breaking apart any packed pieces of brown sugar so the spices are evenly distributed.
Blot the ribs again with clean paper towels, especially anywhere moisture collected while you prepared the seasoning. Brush a light coating of yellow mustard across the front and back of each rack.
Coat the ribs generously on both sides with the rub. Instead of rubbing it back and forth, press the mixture firmly onto the meat with your hands to leave a substantial layer of seasoning in place.
Cover and bake. With the ribs positioned meaty side up, lay foil over the entire baking sheet and crimp it firmly around the rim. Transfer the covered pan to the 275°F oven and leave the ribs undisturbed for 2 ½ hours.
Check for tenderness. Carefully peel back the foil, watching for hot steam. There will be some excess liquid, and you can pour it off now or leave it in the pan. The meat should be beginning to pull away from the tips of the bones, and a toothpick or knife inserted between two bones should pass through without much resistance. If you are checking with a thermometer, look for an internal temperature around 195-205°F. Racks that still feel firm need more time. Reseal the pan and give them another 20-30 minutes at 275°F before checking again.
Sauce the ribs. When they have reached the desired tenderness, raise the oven temperature to 400°F. While the oven heats, brush ½ cup BBQ sauce over the top and sides of each rack.
Finish uncovered. Once the oven reaches 400°F, return the ribs to the oven with no foil. Bake for 15 minutes, then add the remaining BBQ sauce. Cook an additional 15-20 minutes, until the sauce has thickened into a sticky glaze and begins to caramelize around the edges. For even more caramelization, switch the oven to broil for 3-4 minutes. Stay close to the oven during this step, because the ribs can go from caramelized to scorched quickly.
Rest the ribs for 10 minutes before slicing.

Notes

Remove the membrane: taking the thin membrane off the back of the ribs helps them get more tender and lets the seasoning reach the meat.

Keep the pan tightly covered: a tight foil seal traps moisture while the ribs bake, which is what makes them fall-off-the-bone tender.

Cooking time varies: depending on the thickness of the racks, they may need an extra 20-30 minutes at 275°F.

Check for doneness: the ribs are ready when the meat has pulled back from the ends of the bones and a toothpick or thin knife slides easily between the bones.

BBQ sauce: use a thick sauce so it clings to the ribs. Sweeter sauces caramelize faster during the final bake, so watch them closely.

Make ahead: bake through the covered stage a day early, refrigerate, then sauce and finish uncovered at 400°F for 30-35 minutes.

Nutrition

Easy Weekly Meal Plan #1: Five Dinners and Bread Pudding

September 8, 2026

For this easy weekly meal plan, we're making tuna salad sandwiches, cheesy chicken spaghetti, burgers in the oven, BBQ chicken thighs, and creamy taco soup. There's old-fashioned bread pudding for dessert, too.

This plan has five dinners for four people, one leftovers or eat-out night, and one night left open. Move the meals around to fit your week. Those two flexible nights leave a little breathing room!

I've linked a side dish for each dinner, plus easy shortcuts for nights when you need them. The grocery list includes the featured sides and the portions noted below. Click the dinner and side-dish names for their full recipes.

Jump to the grocery list

This Week's Meal Plan

Night	Dinner and sides
1	Tuna Salad Sandwiches Carrot Salad and apples
2	Chicken Spaghetti with Rotel BEST Side Salad
3	Leftovers or eat out Use what’s already in the fridge
4	Burgers in the Oven Red Skin Potato Salad — half batch
5	Baked BBQ Chicken Thighs Crack Green Beans and white rice
6	Creamy Taco Soup Air Fryer Garlic Bread
7	Open Your choice!

Something sweet: Bread Pudding, whenever it fits your week.

Collage of tuna salad sandwiches, chicken spaghetti, oven-baked cheeseburgers, and BBQ chicken thighs, labeled Easy Weekly Meal Plan, Week 1.

Want the next four weeks planned, too?

A Month of Dinners, Planned for You has 28 family dinners with the full recipes and a grocery list for every week, all in one printable PDF.

See the plan, $19

Night 1: Tuna Salad Sandwiches

Save this one for a busy evening. My tuna salad recipe has sweet pickle relish, celery, and red onion for a little crunch-and there's no cooking involved.

Time: 10 minutes for the tuna salad.

For four people: Make one batch and divide it among four sandwiches. You'll need eight slices of bread.

Serve with: Carrot Salad and four apples. One batch of the carrot salad serves four and takes about 10 minutes. The list allows for 8 carrots, 2 garlic cloves, and soy sauce instead of liquid aminos; walnuts and raisins are optional.

Easy shortcut: Serve plain carrot sticks with the apples instead of making the carrot salad.

Little tip: Drain the tuna well before mixing. Keep the filling chilled until you're ready to put the sandwiches together.

Night 2: Chicken Spaghetti with Rotel

This is our casserole night! Chicken Spaghetti with Rotel brings together shredded chicken, a creamy sauce, and plenty of cheddar cheese.

Allow: About 50-55 minutes with the chicken already cooked. That includes preparation, 30-35 minutes of baking, and a 5-minute rest.

For four people: Make the full recipe, which is listed as six servings. You may have about two portions left, depending on appetites.

Serve with: My BEST Side Salad. Make the full five-serving recipe, with a little extra for the table. Allow about 15 minutes to assemble it once the bacon and boiled eggs are ready. The grocery list includes the listed toppings, 4 bacon slices, and ¼ cup of bottled dressing; spinach is optional.

Easy shortcut: A bagged green salad and bottled dressing work here, too.

Want bread, too? My Cheesy Pull Apart Bread starts with a crusty loaf and adds garlic butter, mozzarella, and cheddar. One batch serves four and takes about 35 minutes, including 25 minutes in the oven. It bakes at 350°F, the same temperature as the casserole. Its ingredients are in a separate optional section of the grocery list.

Little tip: Use 2 cups of shredded rotisserie chicken to save a step. Measure 8 ounces of dry spaghetti, then cook and drain it before assembling the casserole. Drain the Rotel, too.

Night 3: Leftovers or Eat Out

Take a night off from making a new recipe.

There may be two portions of chicken spaghetti waiting in the fridge, but that won't be a full second dinner for four. Mix and match with other leftovers you already have, or make this your eat-out night.

If you'd rather save the spaghetti for lunches, that works, too. Refrigerate it in an airtight container and use it within three days, as noted in the recipe.

Night 4: Burgers in the Oven

No need to get the grill out for these Burgers in the Oven. Add cheese if your family likes it, and don't miss the foil-wrapped bun trick in the recipe!

Allow: About 30-35 minutes, including the optional bun-warming step.

For four people: One pound of ground beef makes four burgers. You'll also need four hamburger buns.

Serve with: Red Skin Potato Salad. Make half of the ten-serving recipe for about five side servings: use 1½ pounds of potatoes, 3 eggs, and half of every other ingredient. The grocery list already accounts for that smaller batch. Allow about 40 minutes, plus chilling if you prefer it cold.

Easy shortcut: Potato chips are fine here! Allow 4 ounces for four people in place of the potato salad. You can also make the potato salad a day ahead, as noted in the recipe.

Little tip: Have the buns and optional toppings ready while the burgers bake. Check that the burgers reach 160°F in the center.

Night 5: Baked BBQ Chicken Thighs

These Baked BBQ Chicken Thighs finish with a sticky BBQ glaze, all from the oven.

Time: 1 hour 10 minutes, including preparation and resting.

For four people: Make the recipe with four bone-in, skin-on thighs, about 2½-3 pounds total. That's one thigh per person.

Serve with: Crack Green Beans and white rice. One batch of the beans serves four and takes about 30 minutes on the stovetop. Cook 1 cup of dry white rice according to the package directions, using water, and divide it among four plates.

Easy shortcut: Use 16 ounces of plain frozen green beans, cooked according to the package, in place of the bacon-and-brown-sugar beans. Keep the rice.

Little tip: Get the rice and beans going while the chicken bakes. The glaze goes on near the end, so follow the recipe's timing rather than adding it at the beginning.

Night 6: Creamy Taco Soup

My Creamy Taco Soup has ground beef, beans, corn, and Rotel in a creamy broth. Seven ingredients, one pot, and dinner is on its way.

Allow: About 40-45 minutes. The recipe calls for 25-30 minutes of simmering after the beef is browned, so leave time for both steps.

For four people: Make the full six-serving batch. You may have about two portions left for lunch or the next night, depending on appetites. That won't be another full dinner for four.

Serve with: Air Fryer Garlic Bread, using four pieces of frozen garlic toast. Allow 6-10 minutes per batch in a single layer, and make it while the soup simmers. These four pieces are included in the main grocery list.

Easy option: No air fryer? Bake the same frozen toast according to its package directions.

Little tip: Cut the cream cheese into small blocks so it blends into the soup. Drain the corn; use the Rotel and chili beans with their liquid. The grocery list covers the soup without extra toppings.

Night 7: Your Choice

Keep this night open for whatever fits. You can use any soup left from the night before, add something already on hand, or go out. Extra food for this flexible night isn't included in the grocery list.

Something Sweet: Bread Pudding

Set aside six slices of bread for my Bread Pudding. It's an old-fashioned dessert made with simple ingredients, and one batch makes six servings.

Time: 50 minutes-5 minutes of preparation and 45 minutes of baking. Allow extra time if you need to dry fresh bread or soak very stale bread.

For four people: Make one batch and enjoy a little extra after dessert.

Little tip: This week's grocery list covers plain bread pudding. The recipe has sauce options if you'd like to add one; check the ingredients for your chosen sauce before shopping.

A Few Things to Do Before the Week Gets Busy

Set aside eight slices of bread for the tuna sandwiches and six for dessert.
Cook the 4 bacon slices and boil the 2 eggs for the green salad before assembling it. Keep its toppings separate until serving.
Make the half batch of potato salad the day before burger night if that helps. Keep it refrigerated.
Set aside 1 pound of ground beef for burgers and 1 pound for soup; freeze the soup portion for later in the week and thaw it in the refrigerator before cooking. Check your pantry and choose any shortcuts before shopping.

Already using my Dinner Theme System? Tuck these recipes into the themes you've chosen and move the nights around to suit your family.

Week 1 Grocery List

This list covers one batch of all five dinners and plain bread pudding, one batch each of Carrot Salad, BEST Side Salad, and Crack Green Beans, and a half batch of Red Skin Potato Salad. It also includes four apples, the white rice, and four pieces of frozen garlic toast for soup night. The green salad and half batch of potato salad each make about five side servings, so you may have a little extra.

The main list uses bottled salad dressing, sweet pickle relish in both the tuna and potato salads, soy sauce in the carrot salad, and all the green salad toppings listed in its recipe except the optional spinach. Optional toppings, ingredients for Cheesy Pull Apart Bread with spaghetti, and shortcut purchases are separated below. Breakfasts, lunches, and additional food for the two flexible nights aren't included.

Quantities are amounts needed; packages may contain extra. Cross off what you already have. If you choose a shortcut, skip ingredients used only in the side you're replacing, and keep what you need for the other recipes.

Produce

☐ 4 apples - tuna sandwich night
☐ 9 carrots - 8 for Carrot Salad; use ¼ cup chopped from the remaining carrot for the green salad
☐ 1 small red onion - use 2 tablespoons minced in tuna salad
☐ Celery - 1 stalk for tuna salad, plus ¼ cup chopped for the green salad
☐ 1 lemon - use 1 tablespoon juice
☐ 1 small bunch flat-leaf parsley - use 1 tablespoon
☐ 3 heads romaine lettuce - BEST Side Salad
☐ 1 roma tomato and 1 radish - green salad toppings
☐ Green onions - 4 stalks, plus 2 tablespoons sliced: 3 stalks for Carrot Salad, 1 for the green salad, and 2 tablespoons for potato salad
☐ 2 garlic cloves - Carrot Salad
☐ Fresh ginger - enough for 1 teaspoon grated
☐ 1½ pounds red potatoes - half batch of potato salad
☐ 1 small yellow onion - use ½ cup diced for the green beans

Meat & fish

☐ 1 (12-ounce) can tuna in water - drain before using
☐ Cooked chicken - 2 cups shredded; a rotisserie chicken is an easy option
☐ 2 pounds ground beef - 1 pound for four burger patties, 1 pound for taco soup
☐ 4 bone-in, skin-on chicken thighs - 2½-3 pounds total
☐ 8 slices bacon - cook 4 for the green salad; use the other 4 in the green beans

Bread, dairy & eggs

☐ Sandwich bread - at least 14 slices: 8 for sandwiches, 6 for pudding
☐ 4 hamburger buns
☐ 4 pieces frozen garlic toast - for taco soup night; buy a package containing at least four
☐ 2½ cups shredded cheddar cheese - 2 cups for spaghetti, ½ cup for the green salad
☐ 1 cup sour cream
☐ 1 (8-ounce) block cream cheese - taco soup
☐ 2 cups milk
☐ 9 eggs - 4 for pudding, 2 boiled for the green salad, and 3 for potato salad
☐ 3 tablespoons butter - includes greasing the pudding dish

Cans, pasta & rice - check your shelves

☐ 8 ounces DRY spaghetti - cook before assembling the casserole
☐ 1 (10.5-ounce) can cream of chicken soup
☐ 1 (10.5-ounce) can cream of mushroom soup
☐ 2 (10-ounce) cans Rotel tomatoes - drain one for spaghetti; keep the liquid in the other for taco soup
☐ 3 cups chicken broth - 1 cup for spaghetti, 2 cups for potato salad
☐ 4 cups beef broth - taco soup; one 32-ounce carton
☐ 1 (15.25-ounce) can corn - drain for taco soup
☐ 1 (15.5-ounce) can chili beans - include the liquid in taco soup
☐ 1 cup dry white rice - chicken thigh night
☐ 2 (14.5-ounce) cans cut green beans - drain for Crack Green Beans

Pantry staples - buy only what you need

☐ 1 cup + 1 tablespoon + 1 teaspoon real mayonnaise - tuna and potato salads
☐ 6 tablespoons + 2 teaspoons sweet pickle relish - tuna and potato salads
☐ 1 tablespoon coarse Dijon mustard - potato salad
☐ ¼ cup bottled salad dressing - green salad
☐ 3 tablespoons avocado oil - Carrot Salad
☐ 2 tablespoons apple cider vinegar - Carrot Salad and chicken glaze
☐ 1 tablespoon + 2 teaspoons soy sauce - Carrot Salad and green beans
☐ 2½ teaspoons Worcestershire sauce - chicken glaze and green beans
☐ ¾ cup BBQ sauce - includes ¼ cup reserved for serving
☐ 1 tablespoon honey
☐ ¾ cup white granulated sugar - bread pudding
☐ 6 tablespoons light brown sugar - 2 teaspoons for Carrot Salad, ⅓ cup for green beans
☐ 1 teaspoon each: vanilla extract and cinnamon
☐ 3½ teaspoons garlic powder; 1½ teaspoons onion powder
☐ 1 tablespoon dried basil and 1 tablespoon hulled sunflower seeds - green salad
☐ ¾ teaspoon smoked paprika
☐ ¼ teaspoon each: chili powder and baking powder
☐ 1 teaspoon kosher salt, plus 1 teaspoon salt; extra for burgers and pasta water as desired
☐ 1¾ teaspoons black pepper, plus more for burgers as desired
☐ Nonstick cooking spray - burger dish, casserole dish, and chicken rack
☐ 1 (1-ounce) packet taco seasoning - taco soup

Optional extras - add only if using

☐ 4 slices American cheese - for cheeseburgers
☐ 1 teaspoon dried chives - optional in tuna salad
☐ Ketchup, mustard, or pickles - preferred burger toppings
☐ 2 cups chopped fresh spinach - optional in BEST Side Salad
☐ ¼ cup walnuts and/or ¼ cup raisins - optional in Carrot Salad

Optional bread with spaghetti - Cheesy Pull Apart Bread

Add these only if making the optional bread. These amounts cover one full four-serving recipe and are in addition to the main grocery list. Check your pantry before buying more.

☐ 1 crusty Italian or sourdough loaf - separate from the sandwich bread
☐ 4 ounces shredded mozzarella - about 1 cup
☐ 4 additional ounces shredded cheddar - about 1 cup, beyond the 2½ cups in the main list
☐ 1 additional green onion
☐ 2 additional garlic cloves
☐ 4 ounces unsalted butter - ½ cup or 1 stick, in addition to the 3 tablespoons for pudding
☐ ½ teaspoon additional salt
☐ ½ teaspoon additional black pepper
☐ ½ teaspoon red pepper flakes - optional even when making the bread

Shortcut purchases - only if replacing a featured side

☐ 8 ounces bagged green salad - instead of BEST Side Salad; use the bottled dressing above
☐ 4 ounces potato chips - instead of the half batch of potato salad
☐ 16 ounces plain frozen green beans - instead of Crack Green Beans

For the carrot shortcut, use some of the carrots already listed as plain sticks instead of making Carrot Salad.

Check your supplies: Foil for the chicken pan and optional burger bun step, a wire rack, and a meat thermometer. Have a kitchen scale handy to measure the dry spaghetti. Use an air fryer for the garlic toast, or follow its package oven directions. If making the optional pull-apart bread, have parchment paper and extra foil ready, too.

Want another week of dinner ideas? Browse all of my easy weekly meal plans.

Which dinner are you making first? I’d love to hear!

Red Velvet Poke Cake (The Easiest One You’ll Ever Make)

September 6, 2026

This red velvet poke cake starts with a boxed cake mix, soaks up a sweetened condensed milk filling, and gets topped with fluffy cream cheese frosting. If you’d rather bake one from scratch, this red velvet sheet cake with ermine frosting is the one to make. It’s easy to make, feeds a crowd, and has that nostalgic flavor everyone loves.

A slice of red velvet poke cake on a plate with white chocolate shavings and filling soaked through the cake.

An Easy Red Velvet Dessert That Feels Like an Old-Fashioned Potluck Favorite

Poke cakes have been showing up on church cookbook pages and reunion dessert tables for decades, and this one earns its spot. The holes let the sweetened condensed milk sink all the way down, so every bite stays soft and a little bit sticky in the best way. Nothing here is fussy. A box mix, a can, a tub of whipped topping, and one bar of white chocolate for the top.

Cream cheese frosting is what pulls it together. Red velvet without a little tang tastes flat, and folding whipped topping into the cream cheese keeps the frosting light instead of heavy. That same box of cake mix also turns into these red velvet cake mix cookies if you end up with one to spare. If your family already loves banana pudding poke cake, this one belongs in the rotation too.

Make it the night before and it only gets better. That’s what makes it such a good potluck dessert, since it travels in the pan it was baked in and comes straight out of the fridge ready to slice. Set it next to a black forest poke cake or any of these old-fashioned cakes and see which pan empties first.

A slice of red velvet poke cake lifted on a cake server showing the filling soaked into the red cake.

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FAQs

What does red velvet poke cake taste like?

Like a soft red velvet cake that’s been soaked in sweet cream. The sweetened condensed milk filling makes the crumb dense and moist, and the cream cheese frosting adds just enough tang to keep it from tasting too sweet.

Why is it called a poke cake?

Because you literally poke holes in the cake after it bakes. Pouring the filling over the top lets it run down into the holes instead of sitting on the surface, which is what gives poke cakes their signature texture.

Can I use a homemade red velvet cake instead of a box mix?

Yes, as long as it bakes in a 9×13 inch pan. The rest of the recipe works the same. The box mix is what keeps this one quick, but a scratch cake will hold the filling just fine.

Do I have to use whipped topping in the frosting?

The recipe is written for an 8 ounce tub of thawed whipped topping, which is what keeps the frosting fluffy and spreadable straight from the fridge. Sweetened whipped cream can stand in, but it softens faster and won’t hold up as long on a dessert table.

Can I make it ahead of time?

This one’s better made ahead. It needs at least 2 hours in the fridge, and overnight is even better. Hold off on the white chocolate curls until right before serving.

Why did my filling sit on top instead of soaking in?

The holes probably weren’t wide enough, or the cake had cooled too long. Twist the skewer as you poke to open each hole up, and pour the filling while the cake is still slightly warm.

Can I use something other than white chocolate on top?

Mini chocolate chips work, and so do crumbles of red velvet cake if you have extra. Any of the three give you that finished look without much effort.

How do I store red velvet poke cake?

Cover it and keep it in the fridge for up to 4 days. To freeze, wrap the whole pan tightly or freeze individual slices on a tray first, then transfer them to a freezer bag. Thaw in the fridge overnight before serving.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake:

14 to 15.25 ounce box red velvet cake mix – The base of the cake. Duncan Hines was used here.
3 large eggs – Bind the batter. Check your box in case it calls for a different number.
½ cup vegetable oil – Keeps the crumb soft and moist.
1 cup milk – Used in place of the water the box calls for, which gives you a richer cake.

For the Filling:

14 ounce can sweetened condensed milk – Soaks down into the holes and keeps the cake moist for days.
1 cup heavy whipping cream – Thins the condensed milk just enough that it runs into the holes instead of pooling.

For the Frosting:

8 ounce package cream cheese, softened – Gives the topping its tang and body.
1 cup confectioner’s sugar – Sweetens the frosting.
1 teaspoon vanilla extract – Rounds out the flavor.
8 ounce tub whipped topping, thawed – Lightens the cream cheese so the frosting spreads soft and fluffy.
2 ounce bar white chocolate – Shaved or curled over the top for the finish.

Red velvet cake batter spread in a 9x13 baking pan before baking.

Instructions

Preheat the oven and bake the red velvet cake mix according to the package directions for a 9×13 inch pan, using milk anywhere the box calls for water. Grease the pan with nonstick cooking spray first. The cake is done when the middle is set and the edges start to brown.
Let the cake cool for 20 minutes.
Poke about 50 deep holes across the top with a wooden skewer, twisting to widen each hole as you go. Stop just short of the bottom of the pan.

A baked red velvet cake in a 9x13 pan poked full of holes with a skewer.

How to Make the Filling

Sweetened condensed milk and heavy whipping cream whisked together in a white mixing bowl.

Whisk the 14 ounce can of sweetened condensed milk and 1 cup heavy whipping cream together in a mixing bowl until combined.
Pour the mixture slowly and evenly over the surface of the cake so it settles into the holes.

The sweetened condensed milk filling poured over the poked red velvet cake in the pan.

How to Make the Frosting

Cream cheese frosting with whipped topping folded in, in a white mixing bowl.

Beat the softened 8 ounce package of cream cheese with a hand or stand mixer until creamy.
Beat in 1 cup confectioner’s sugar and 1 teaspoon vanilla extract.
Fold in the 8 ounce tub of thawed whipped topping until fluffy.
Spread the frosting evenly over the cake with a spatula, cover, and refrigerate at least 2 hours or overnight.
Make curls or shavings from the 2 ounce white chocolate bar, sprinkle them gently over the top, then cut and serve.

Red velvet poke cake frosted in the pan and topped with white chocolate shavings.

A slice of red velvet poke cake lifted out of the pan with filling running down the side.

Tips

Swap milk for water anywhere the cake mix calls for it. Small change, noticeably richer cake.
Poke the holes after only 20 minutes of cooling. A warm cake takes on the filling much better than a cold one.
Twist the skewer with every poke. Straight up and down leaves holes too narrow for the filling to sink in.
Let the cream cheese soften all the way on the counter. Cold cream cheese leaves lumps you can’t beat out later.
Give it the full 2 hours in the fridge. The filling needs time to set or the slices won’t hold their shape.
Add the white chocolate curls right before serving so they stay sharp instead of softening under refrigeration.

A fork taking a bite from a slice of red velvet poke cake on a plate.

More Recipes

If you love easy poke cakes like this one, then you’ll also love these cakes:

Recipe

Red velvet poke cake slice with cream cheese frosting and white chocolate curls on a plate.

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Red Velvet Poke Cake

Red velvet poke cake starts with a boxed cake mix, gets soaked with a sweetened condensed milk filling, and finishes with fluffy cream cheese frosting and white chocolate curls. It’s a make-ahead dessert that feeds a crowd out of one 9×13 inch pan, perfect for potlucks, holidays, and Sunday dinner.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Chilling Time 2 20

Total Time 3 10

Servings slices

Calories 612kcal

Author Jessica Burgess

Ingredients

Cake

1 box red velvet cake mix 14 to 15.25 ounces, such as Duncan Hines
3 large eggs or as called for on the cake mix box
½ cup vegetable oil or as called for on the cake mix box
1 cup milk used in place of the water called for on the box

Filling

14 ounces sweetened condensed milk 1 can
1 cup heavy whipping cream

Frosting

8 ounces cream cheese softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
8 ounces whipped topping thawed, such as Cool Whip
2 ounces white chocolate bar

Instructions

Make the Cake

Preheat the oven and bake the cake according to the package directions for a 9×13 inch pan sprayed with nonstick cooking spray, using milk in place of any water the box calls for. Bake until the middle is set and the edges begin to brown.
Cool the cake for 20 minutes, then poke about 50 deep holes with a wooden skewer, twisting to widen each hole. Do not poke all the way to the bottom.

Make the Filling

Whisk the sweetened condensed milk and heavy whipping cream together in a mixing bowl.
Slowly pour the mixture evenly over the surface of the cake so it settles into the holes.

Make the Frosting

Beat the cream cheese until creamy, then beat in the confectioner’s sugar and vanilla extract.
Fold in the whipped topping until fluffy.
Spread the frosting evenly over the cake, cover, and refrigerate at least 2 hours or overnight.
Make curls or shavings from the white chocolate bar, sprinkle over the top, then cut and serve.

Notes

Use milk anywhere the cake mix calls for water for a richer crumb.
Twist the skewer with each poke so the holes are wide enough for the filling to soak in.
Let the cream cheese soften fully on the counter to keep the frosting smooth.
Chill at least 2 hours so the filling sets and the slices hold their shape.
Add the white chocolate curls right before serving.
Store covered in the refrigerator for up to 4 days.
Swap the white chocolate for mini chocolate chips or crumbles of red velvet cake.

Nutrition

Baked BBQ Chicken Thighs with Crispy Skin

September 3, 2026

These baked BBQ chicken thighs come out of the oven with crispy skin and a sticky, caramelized glaze, and you do not need a grill to pull it off. It is the same oven method that works so well for juicy chicken drumsticks in the oven, only with bone-in thighs and a homemade BBQ glaze brushed on at the very end. Simple ingredients, one pan, and a dinner the whole family will ask for again.

Baked BBQ chicken thighs with crispy skin and a sticky caramelized glaze, sprinkled with parsley.

An Easy Oven BBQ Chicken Recipe That Tastes Like It Came Off the Grill

Bone-in, skin-on thighs are one of the best deals in the meat case, and they are forgiving. Thighs stay juicy even if you leave them in a few minutes longer than you meant to, which is more than you can say for chicken breast. The dry rub is all pantry seasonings, plus a quarter teaspoon of baking powder that helps the skin dry out and crisp up while it bakes.

Timing the sauce is the whole trick. BBQ sauce is full of sugar, so it burns if it sits in a hot oven for 45 minutes. Bake the chicken plain first, then brush the glaze on in two thin coats at the end. Same rule that keeps the sauce glossy instead of scorched on baked BBQ pork chops in the oven and pork steaks in the oven.

Weeknights are when this one earns its keep. Ten minutes of hands-on work and the oven does the rest, so it fits the same slot as baked chicken cutlets on a busy Tuesday.

FAQs

What do baked BBQ chicken thighs taste like?

Smoky and a little sweet, with tang behind it. The smoked paprika does most of the work on the smoke, and the glaze balances honey against apple cider vinegar and Worcestershire so it is not just sugar. The skin turns crisp and the meat underneath stays juicy.

Why is there baking powder in the seasoning?

A quarter teaspoon of baking powder mixed into the rub helps the skin dry out as it bakes, and dry skin is crisp skin. You will not taste it. Keep the coating light and even so you do not end up with dark patches.

Can I use boneless chicken thighs?

Yes, and they cook faster, so watch them. Start checking the temperature around the 25 minute mark before you glaze them. Aim for 165°F to 175°F for boneless thighs.

Why did my BBQ sauce burn?

Usually one of two things: too much sauce at once, or the sauce went on too early. Brush thin coats near the end of the bake, and if you use the broiler, do not walk away from it.

Can I use parchment paper instead of foil?

You can. Parchment is fine at 400°F while the chicken bakes, but you cannot run the broiler with it. Since the wire rack is doing the work anyway, foil is the easier choice here and it makes cleanup faster.

Do I have to broil the chicken at the end?

No, it is completely optional. If the glaze already looks glossy and caramelized after the last few minutes of baking, skip it. Broil only if you want a little extra color, and only for 30 to 60 seconds with your eyes on it.

What should I serve with BBQ chicken thighs?

Cookout sides, even in the middle of January. Apple pie baked beans and KFC coleslaw are the classic pairing, and corn casserole or a pan of sweet cornbread rounds out the plate.

How do you store and freeze leftover chicken thighs?

These are best baked right before you serve them, but you can mix the seasoning and stir the glaze together a day ahead. Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in a 350°F oven until warmed through rather than the microwave, which turns the skin soft.

Baked BBQ chicken thighs served on a white plate with green beans and a bowl of BBQ sauce.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Chicken

4 bone-in, skin-on chicken thighs, about 2 ½ to 3 pounds – The bone keeps the meat juicy and the skin is what crisps up.
¾ teaspoon kosher salt – Seasons the meat and pulls moisture out of the skin.
½ teaspoon black pepper – Adds a little bite.
¾ teaspoon smoked paprika – Gives the chicken that off-the-grill smoky flavor.
½ teaspoon garlic powder – Savory base flavor.
½ teaspoon onion powder – Rounds out the rub.
¼ teaspoon chili powder – A gentle warmth, not heat.
¼ teaspoon baking powder – Helps the skin dry out and crisp in the oven.

For the BBQ Glaze

¾ cup your favorite BBQ sauce, divided – ½ cup goes into the glaze and ¼ cup is set aside for serving.
1 tablespoon honey – Sweetens the glaze and helps it caramelize.
1 ½ teaspoons apple cider vinegar – Cuts the sweetness with a little tang.
1 ½ teaspoons Worcestershire sauce – Deepens the flavor of the sauce.

Ingredients for baked BBQ chicken thighs measured into bowls on a marble counter.

Instructions

Heat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil, set a wire rack on top, and give the rack a light coat of nonstick cooking spray.
Pat the 4 chicken thighs very dry with paper towels, especially the skin. Arrange them skin side up on the rack with space between each one.

Raw chicken thighs patted dry and arranged skin side up on a wire rack in a foil-lined sheet pan.

Stir together ¾ teaspoon kosher salt, ½ teaspoon black pepper, ¾ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon chili powder, and ¼ teaspoon baking powder in a small bowl. Sprinkle it evenly over the chicken and rub it into the skin.

Salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and baking powder whisked together in a small bowl.

Roast uncovered for 35 to 45 minutes, depending on the size of the thighs. Rotate the pan halfway through if your oven runs hot in spots. The skin should be golden and crisp and the thickest part of the meat should read at least 165°F on an instant-read thermometer. Bone-in thighs are best at 175°F to 185°F. If the skin is getting too dark before the chicken is done, tent it loosely with foil and keep baking.

Seasoned chicken thighs roasted until the skin is golden and crisp, before the BBQ glaze goes on.

While the chicken bakes, stir ½ cup BBQ sauce, 1 tablespoon honey, 1 ½ teaspoons apple cider vinegar, and 1 ½ teaspoons Worcestershire sauce together in a small bowl. Save the remaining ¼ cup BBQ sauce for serving.
Once the chicken reads at least 165°F, brush a thin layer of glaze over the tops and sides of the thighs. Return the pan to the oven for 5 minutes.

Brushing the first thin layer of BBQ glaze onto baked chicken thighs on a wire rack.

Brush on a second thin layer of glaze and bake another 3 to 5 minutes, until it is glossy and caramelized and the chicken reads about 175°F to 185°F in the thickest part near the bone.
For extra caramelization, switch the oven to broil for 30 to 60 seconds. Watch it the whole time. You want the glaze bubbly, not burnt. This step is optional.

A second coat of BBQ glaze brushed onto the chicken thighs until glossy and caramelized.

Let the chicken rest about 5 minutes, then serve with the reserved ¼ cup BBQ sauce on the side.

Baked BBQ chicken thighs on a white plate with a bowl of BBQ sauce and fresh parsley.

Tips

Dry skin is the whole ballgame. Pat the thighs as dry as you can before the seasoning goes on, because moisture on the skin keeps it from crisping.
Keep the rub light and even. A thick layer does not add flavor, it just burns in patches.
Hold the BBQ sauce until the end. Sugar burns, so wait until the chicken is nearly cooked before the first coat goes on.
Two thin coats beat one thick one. That is what gives you the even, glossy, caramelized finish.
Check the temperature in the thickest part of the thigh near the bone, but do not let the thermometer touch the bone or you will get a false reading.
Rest the chicken 5 minutes before serving. The juices settle and the glaze turns sticky.

Close up of the sticky caramelized glaze on baked BBQ chicken thighs.

More Recipes

If you love easy chicken dinners like this one, then you will also love these:

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Baked BBQ Chicken Thighs

Baked BBQ chicken thighs with crispy skin and a sticky, caramelized glaze, all from the oven. A simple dry rub does the seasoning and a quick homemade BBQ glaze goes on at the end. Easy enough for a weeknight and good enough for company.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 55

Resting Time 5

Total Time 1 10

Servings servings

Calories 549kcal

Author Jessica Burgess

Equipment

Large rimmed baking sheet
wire rack
Instant-read meat thermometer
Basting brush

Ingredients

Chicken

4 bone-in, skin-on chicken thighs about 2 ½ to 3 pounds
¾ teaspoon kosher salt
½ teaspoon black pepper
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon baking powder

BBQ Glaze

¾ cup BBQ sauce divided
1 tablespoon honey
1 ½ teaspoons apple cider vinegar
1 ½ teaspoons Worcestershire sauce

Instructions

Bake the Chicken

Heat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil, place a wire rack on top, and lightly grease the rack with nonstick cooking spray.
Pat the chicken thighs very dry with paper towels, paying particular attention to the skin. Arrange them skin side up on the rack, leaving space between each piece.
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, and baking powder. Sprinkle the seasoning evenly over the chicken, rubbing it into the skin.
Roast uncovered for 35 to 45 minutes, depending on thigh size. Rotate the pan halfway through if your oven has hot spots. Cook until the skin is golden and crisp and the thickest part of the meat registers at least 165°F on an instant-read thermometer. For the best texture, bone-in thighs are especially good cooked to 175°F to 185°F. If the skin is getting too dark before the chicken is cooked through, tent it loosely with foil and continue baking.

Glaze and Serve

While the chicken cooks, stir together ½ cup of the BBQ sauce, the honey, apple cider vinegar, and Worcestershire sauce in a small bowl. Reserve the remaining ¼ cup BBQ sauce for serving.
Once the chicken has reached at least 165°F, brush a thin layer of the glaze over the tops and sides of the thighs. Return the chicken to the oven and bake for 5 minutes.
Brush on a second thin layer of glaze. Return the chicken to the oven for another 3 to 5 minutes, until the glaze is glossy and caramelized and the chicken reaches about 175°F to 185°F in the thickest part near the bone.
For extra caramelization (optional), switch the oven to broil and broil for 30 to 60 seconds, watching the chicken constantly. The glaze should become glossy and bubbly without burning.
Remove the chicken from the oven and let it rest about 5 minutes. Serve with the reserved BBQ sauce on the side.

Notes

Dry skin is the biggest key to crispiness. Pat the chicken as dry as possible before seasoning, because moisture on the skin will keep it from crisping.
Use a light, even coating of seasoning. Too much can create burnt or dark patches.
Add the BBQ sauce near the end of the cook time. BBQ sauce contains sugar that burns if it is exposed to high heat for too long.
Use two thin coats of sauce rather than one thick one for an even, glossy, caramelized finish.
Insert the thermometer into the thickest part of the thigh near the bone, without touching the bone.
Boneless thighs work too. They cook faster, so start checking the temperature around 25 minutes and pull them at 165°F to 175°F.

Nutrition

Apple Dapple Cake (Old-Fashioned Recipe With Caramel Glaze)

September 2, 2026

This apple dapple cake is an old-fashioned apple cake baked in a 9×13 pan and finished with a warm caramel glaze, a lot like this caramel apple dump cake but made completely from scratch. It’s easy to make, feeds a crowd, and has that nostalgic flavor everyone loves.

A slice of apple dapple cake on a white plate with cinnamon sticks, green apples, and the pan of cake behind it.

An Easy Apple Cake With Caramel Glaze That Feels Like an Old-Fashioned Favorite

The batter is thick, closer to cookie dough than cake batter, and it’s packed with cubes of granny smith apple and chopped walnuts. Spread into the pan it can look like too little for a 9×13, but it rises more than you’d expect. Once it bakes, all that fruit softens into the cake and keeps it moist for days. The caramel glaze goes on while the cake is still slightly warm, so some of it soaks down into the top instead of sitting on it.

Cakes like this one belong on the potluck dessert table. A 9×13 gives you 12 generous slices, and it travels in the same pan you baked it in. It’s an easy one to bring in the fall alongside a few other easy fall desserts.

If you bake sheet cakes, this one will feel familiar. It has the same appeal as the sock it to me cake and the German chocolate sheet cake, just with apples and caramel instead of cinnamon swirl or coconut pecan. For more apple desserts, there is also this apple snickerdoodle dump cake.

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

FAQs

What does apple dapple cake taste like?

It tastes like a spiced apple cake with a caramel topping. The cinnamon and nutmeg come through, the apples stay soft and a little tart, and the glaze adds a buttery brown sugar sweetness on top. The crumb is a little denser than a plain layer cake, which is part of why it stays so moist.

Why is it called apple dapple cake?

The name comes from the way the apples are scattered, or dappled, all through the batter instead of layered or arranged on top. Cut a slice and you’ll see chunks of apple in every bite.

What kind of apples should I use?

Granny smith apples work best here because they’re firm and slightly tart, which keeps them from turning to mush. Honeycrisp or braeburn will also hold up well.

How many apples do I need?

Three cups of half inch cubes takes about 3 small apples or 2 large ones, and plan on roughly 10 minutes to peel and cut them. Stick with 3 cups. Four is more than this amount of batter can carry, especially once the walnuts go in.

Can I leave the walnuts out?

Yes. The walnuts are optional and the cake works fine without them, though the texture and flavor they add are worth keeping if you have them. Pecans can be swapped in for the walnuts.

Can I use a different oil?

Any neutral flavored oil works in place of the vegetable oil, like canola or avocado oil.

Can I use salted butter in the glaze?

Yes. Use salted butter and leave out the pinch of salt.

Can I make it ahead of time?

You can. The cake is even more moist the next day, so baking it a day before you need it works in your favor.

How do I store apple dapple cake?

Cover it and keep it at room temperature for up to 2 days. For longer than that, cover it and refrigerate for up to 5 days, then let slices sit out for a few minutes or warm them in the microwave before eating. Individual slices can be wrapped and frozen for up to 3 months.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Cake

3 cups all-purpose flour – Gives the cake structure so it can hold all of the apples.
1 teaspoon baking soda – Lifts the thick batter as it bakes.
1 teaspoon ground cinnamon – The main warm spice.
½ teaspoon ground nutmeg – Rounds out the cinnamon.
½ teaspoon salt – Keeps the sweetness in check.
1 ¼ cups granulated sugar – Sweetens the cake.
1 cup vegetable oil – Keeps it moist for days.
¾ cup brown sugar, packed – Adds a little molasses flavor.
3 eggs – Bind the batter and lighten it up.
2 teaspoons vanilla – Warms up the flavor.
3 cups peeled, chopped Granny Smith apples, cut into about ½ inch cubes – The star of the cake.
½ cup chopped walnuts, optional – Adds crunch and flavor.

For the Caramel Glaze

¼ cup unsalted butter – The base of the glaze.
¼ cup brown sugar, packed – Gives the glaze its caramel flavor.
¼ cup granulated sugar – Sweetens and helps it set.
¼ cup heavy cream – Makes it smooth and pourable.
½ teaspoon vanilla extract – Finishes the flavor.
Pinch of salt – Balances the sugar.

A pan of baked apple dapple cake covered in caramel glaze.

Instructions

Preheat the oven to 325°F. Grease a 9×13-inch pan and set it aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt. Set aside.
In a large bowl, mix 1 ¼ cups granulated sugar, 1 cup vegetable oil, and ¾ cup packed brown sugar until well combined. Scrape down the sides of the bowl.

Add 3 eggs one at a time along with 2 teaspoons vanilla, stirring well and scraping the bowl between each addition. The batter will smooth out and lighten as you go.

Egg added to sugar and oil mixture in mixing bowl.

Slowly add the dry ingredients to the wet ingredients and mix until just combined, with no streaks of flour left. The batter will be thick.
Gently fold in 3 cups chopped apples and ½ cup walnuts.

Chopped apples and walnuts folded into thick apple dapple cake batter.

Spread the batter evenly into the prepared pan and bake for 40 to 45 minutes, until a toothpick in the center comes out clean or with just a few crumbs. The cake should be golden brown on top and starting to pull away from the sides.

Baked apple dapple cake cooling in a 9x13 pan.

Let the cake cool about 15 minutes before making the glaze.

How to Make the Caramel Glaze

Add ¼ cup butter, ¼ cup packed brown sugar, ¼ cup granulated sugar, ¼ cup heavy cream, ½ teaspoon vanilla, and a pinch of salt to a small saucepan.
Heat over medium, stirring constantly, until the mixture comes to a boil. Boil for one minute, then remove it from the heat right away.
Cool the glaze in the saucepan for about 5 minutes.

Caramel glaze after boiling in a small saucepan.

Pour the glaze over the slightly warm cake and spread it evenly.
Wait until the cake is completely cool to slice and serve.

Warm caramel glaze being poured over a pan of apple dapple cake.

Tips

A light metal 9×13 inch pan works well here. A glass pan can be used, but the cake may need a little longer. Tested at high altitude in a glass pan it took about 44 minutes.
Grease the inside corners of the pan well so the cake doesn’t stick.
An easy way to cut the apples: slice a little off the top and bottom, peel them, then cut down each side around the core so you have four flat pieces. Dice those into half inch cubes.
Cut the butter for the glaze into cubes so it melts faster.
Use a wooden spoon to stir the batter. It’s thick enough to break a rubber spatula.
Boiling the glaze for one minute gives you a pourable glaze. Two minutes makes it noticeably thicker, closer to a frosting. Either works, but the longer you boil it the faster you need to spread it.
Small holes in the top after glazing are normal. The hot glaze sinks into air pockets in the cake, which is part of what makes it so moist.

A gold fork lifting a bite from a slice of apple dapple cake on a white plate.

More Recipes

If you love old-fashioned apple desserts like this one, then you’ll also love these easy recipes:

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Apple Dapple Cake

An old-fashioned apple cake baked in a 9×13 pan and topped with a warm caramel glaze. It is loaded with cubes of granny smith apple and chopped walnuts, and it stays moist for days. Easy enough for a weeknight and big enough for a potluck.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Cooling Time 1

Total Time 2 15

Servings slices

Calories 558kcal

Author Jessica Burgess

Ingredients

Cake

3 cups all-purpose flour 360 g
1 teaspoon baking soda 6 g
1 teaspoon ground cinnamon 3 g
½ teaspoon ground nutmeg 2 g
½ teaspoon salt 3 g
1 ¼ cups granulated sugar 250 g
1 cup vegetable oil 210 g
¾ cup brown sugar, packed 165 g
3 eggs about 150 g
2 teaspoons vanilla 8 g
3 cups peeled, chopped granny smith apples, cut into about ½ inch cubes 342 g
½ cup chopped walnuts 56 g, optional

Caramel Glaze

¼ cup unsalted butter 56.5 g
¼ cup brown sugar, packed 55 g
¼ cup granulated sugar 50 g
¼ cup heavy cream 57 g
½ teaspoon vanilla extract 2 g
Pinch of salt

Instructions

Make the Cake

Preheat the oven to 325°F. Grease a 9×13 inch pan and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, mix the granulated sugar, vegetable oil, and brown sugar until well combined. Scrape down the sides of the bowl.
Add the eggs one at a time along with the vanilla, stirring well and scraping the bowl between each addition.
Slowly add the dry ingredients to the wet ingredients and mix until just combined, with no streaks of flour remaining. The batter will be thick.
Gently fold in the apples and walnuts.
Spread the batter evenly into the prepared pan and bake 40 to 45 minutes, until a toothpick in the center comes out clean or with a few crumbs. The cake should be golden brown and starting to pull away from the sides.
Let the cake cool about 15 minutes before making the glaze.

Make the Caramel Glaze

Add all of the glaze ingredients to a small saucepan.
Heat over medium, stirring constantly, until the mixture comes to a boil. Boil for one minute, then remove from the heat.
Cool the glaze in the saucepan about 5 minutes.
Pour the glaze over the slightly warm cake and spread evenly.
Wait until the cake is completely cool to slice and serve.

Notes

A light metal 9 by 13 inch pan works best. A glass pan may need a few extra minutes. Tested at high altitude in a glass pan it took about 44 minutes.
Grease the corners of the pan well to prevent sticking.
Three cups of apples takes about 3 small apples or 2 large ones. An easy way to cut them: slice a little off the top and bottom, peel, then cut down each side around the core and dice those pieces into half inch cubes.
Use a wooden spoon for the batter. It is thick enough to break a rubber spatula.
Boiling the glaze for one minute gives a pourable glaze. Two minutes makes it thicker, closer to a frosting.
Small holes in the top after glazing are normal. The hot glaze sinks into air pockets in the cake.
The cake is even more moist the next day.

Nutrition

Halloween Recipes: 29 Easy Treats, Snacks & Dinner Ideas

August 30, 2026

Most of what’s below is easy on purpose. Halloween lands on a school night as often as not, and nobody has time for fussy. These are the treats my kids actually ask for, the pumpkin desserts are what I bring to fall potlucks, and the kind of supper you can have ready before trick-or-treating starts.

If you only make one thing off this list, make the hot dog mummies. They take about fifteen minutes, the kids think they’re hilarious, and I’ve never once brought home leftovers.

Easy Halloween Treats for Class Parties

A close up photo of Oreo cookies dipped in white chocolate and decorated to look like mummies

Dipped Oreos wrapped in white chocolate bandages with two candy eyes peeking through.

Make a batch of mummy Oreos the night before a class party and let the kids press the eyes on.

A plate full of Mummy Rice Krispie Treats is displayed with a glass of milk and another krispie treat is in the foreground beside a decorative black and white towel

The same mummy trick on a rice krispie treat, so you get a bigger bite for the same effort.

Try these mummy rice krispie treats when you need something sturdy enough to survive a lunchbox.

Close up of the a candy corn rice krispie treat, showing the yellow, orange and white layers of the treat

Layered orange, yellow, and white treats cut into wedges that look just like candy corn.

Cut these candy corn rice krispie treats into triangles and watch them clear the tray first.

Assorted chocolate dipped pretzel rods decorated in several ways for Halloween are scattered on a black background

Pretzel rods dipped in melted candy and covered in sprinkles, ready as soon as they set.

Set out a plate of Halloween pretzels when you want something salty sitting next to all that candy.

Big soft cookies loaded with oats, peanut butter, chocolate chips, and M&Ms.

Bake a double batch of monster cookies and freeze half for the week after Halloween.

A cut piece of candy corn topped cake is centered, showing the tri-colored layers inside the cake

A bright layered cake in candy corn colors that slices into a real showstopper.

Bring this candy corn cake to the fall party when you want one dessert doing all the work.

A close up of a pan of pumpkin patch brownies with crushed Oreo dirt and a patch of orange chocolate covered strawberries that look like pumpkin

Fudgy brownies topped with strawberries dipped to look like little pumpkins.

Put these pumpkin patch brownies on the table and let the strawberry pumpkins be the whole decoration.

Spoon scooping Halloween mix out of bowl

Sweet and salty mix with candy corn, pretzels, and whatever else is in the pantry.

Stir up a bowl of Halloween snack mix to set out while everybody’s getting costumes on.

Pumpkin Desserts Worth the Oven Time

Serving of pumpkin dump cake on round plate, topped with vanilla ice cream.

Pumpkin, cake mix, and butter, and the oven does the rest.

Start this pumpkin dump cake before dinner and serve it warm with vanilla ice cream.

Pumpkin Poke Cake on Plate with bite on fork

Poked all over and soaked with sweetened condensed milk, then covered in whipped topping.

Serve up a pan of pumpkin poke cake straight from the fridge on a warm October afternoon.

A slice of pumpkin lush being lifted out of baking dish.

Layers of crust, cream cheese, pumpkin pudding, and whipped topping in a 9×13.

Scoop out squares of pumpkin lush for the crowd that would rather have something cold than pie.

A slice of pumpkin cheesecake sheet cake on round plate, with a fork taking a bite off of the slice, and the fork resting on plate.

Cheesecake and pumpkin in bar form, so you can skip the springform pan.

Slice up these pumpkin cheesecake bars when you want cheesecake without the fuss.

Hand holding graham cracker that has been dipped in to pumpkin fluff.

Three ingredients whipped together into a dip that works with graham crackers or apple slices.

Whip up pumpkin fluff and set it out with sliced apples for the easiest dessert on the table.

Close up of stacked pumpkin streusel muffins

Soft pumpkin muffins with a brown sugar streusel on top.

Bake a pan of pumpkin streusel muffins on Sunday so breakfast is handled all week.

Sliced pumpkin bread on wooden cutting board with a streusel on top.

Pumpkin bread with cream cheese and toffee running all the way through it.

Wrap a loaf of this easy pumpkin bread in parchment and hand it to a neighbor.

Caramel, Apple, and Popcorn Treats

caramel apple dump cake with vanilla ice cream scoop

Apple pie filling and caramel under a buttery cake mix topping.

Pull this caramel apple dump cake out of the oven right as everybody gets back from trick-or-treating.

Apple slices on sticks dipped in caramel, so kids can roll their own in whatever toppings you set out.

Set out a tray of sliced caramel apples on a stick with bowls of sprinkles and let the kids build their own.

Caramel corn in black metal french fry stand.

Homemade caramel corn baked low and slow so it stays crisp.

Fill paper bags with caramel corn and hand them out to the kids on the block.

Popcorn balls held together with melted marshmallow, no candy thermometer needed.

Roll up a batch of marshmallow popcorn balls and wrap them one at a time for the treat table.

Let cool fully, then cut into squares and serve.

Rice krispie treats made with caramel for a chewier, richer bite.

Cut caramel rice krispie treats into small squares so they stretch across a big group.

Apple Pie Nachos with Baked Cinnamon Sugar Tortillas

Warm apple pie filling over cinnamon sugar tortilla crisps with caramel drizzled on top.

Pile up apple pie nachos on one big platter and let everybody grab a piece.

Apple cider punch in a pumpkin drink dispenser.

Spiced apple cider punch that fills the whole house with that smell.

Pour apple cider punch into a big drink dispenser and let it sit out all afternoon.

Halloween Night Supper and Party Food

Mummy hot dog being dipped in to small bowl of ketchup.

Hot dogs wrapped in strips of crescent roll dough with two little mustard eyes.

Serve hot dog mummies with a bowl of ketchup and call supper done.

The chili my mom made, thick enough to eat with a fork.

Get this simple chili going in the morning so it’s ready when the costumes go on.

Chili and cheese over Fritos, served right in the bag if you want.

Set up Frito chili pie in individual bags so nobody has to sit down to eat.

Scoop of walking taco casserole taken out of baking dish.

All the walking taco flavors baked into one 9×13.

Bake a walking taco casserole when you’re feeding a house full of kids and their friends.

A close up of halved hard boiled eggs filled with orange yolk filling and snipped chives inserted as stems to look like pumpkins

Deviled eggs piped and scored to look like little pumpkins.

Arrange pumpkin deviled eggs on a tray for the grown-ups standing around the kitchen.

Pumpkin cheese ball on a plate, surrounded by crackers, and a bite taken out to show the inside of the cheese ball.

A cheese ball shaped and scored to look like a pumpkin, with a pretzel stem.

Shape a pumpkin cheese ball the day before and pull it out when the first guests knock.

Queso with ground beef, beans, and corn, thick enough to count as a meal.

Keep cowboy queso warm in the slow cooker and let people help themselves.

Costumes On, Supper Handled

Halloween goes fast. The kids are out the door by six and back before you’ve finished cleaning up, so the best plan is one thing in the slow cooker, one tray of treats on the counter, and something warm to hand people when they stop by.

Pick two or three off this list, make what you can the day before, and let the rest of the night be about the costumes.

More Roundups

Pumpkin Sheet Cake with Brown Butter Frosting

August 26, 2026

This pumpkin sheet cake is a thin, tender pumpkin cake baked in one big pan and poured over with warm brown butter frosting, made the same way as the old-fashioned Texas sheet cake everybody asks for. It’s easy to make, feeds a crowd, and has that nostalgic fall flavor everyone loves.

For another cake that feeds a crowd from one pan, there’s this apple dapple cake.

A slice of pumpkin sheet cake topped with brown butter frosting, sitting on vintage plate.

An Easy Pumpkin Texas Sheet Cake That Feels Like an Old-Fashioned Favorite

Sheet cakes earned their spot at potlucks for a reason. One pan, one bowl for the batter, and enough squares to feed the whole table. This one skips the mixer completely, and the frosting gets poured over the cake while both are still warm, so it settles into a smooth, fudgy layer instead of sitting on top like buttercream. If you’ve made the peanut butter sheet cake, you already know the method.

Browning the butter is what sets the frosting apart. Regular powdered sugar icing tastes sweet. Brown butter icing tastes toasted and a little nutty, and it plays off the cinnamon and pumpkin the way caramel would. Takes about five extra minutes and it’s the whole reason people ask for the recipe.

Fall is when this cake really pulls its weight. Bring it to a church supper, a school function, or Thanksgiving dessert alongside a pumpkin poke cake or a pan of pumpkin dump cake. It travels well, cuts clean, and holds up on a buffet table for hours.

Building the whole dessert table? Start with these easy fall desserts and these easy potluck desserts for recipes that travel well and always get asked for.

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

FAQs

Does this taste like pumpkin pie?

Not exactly. The pumpkin and spices are there, but the texture is cake, not custard. Think spiced pumpkin bread with frosting on it. The cinnamon comes through stronger than the pumpkin does.

Why is it called a Texas sheet cake?

Texas sheet cake refers to the method, not the flavor. The cake bakes thin in a large pan, and warm frosting gets poured over the warm cake and spread fast before it sets. Chocolate is the version most people know, but the technique works with pumpkin just as well.

Can I bake this in a 9×13 pan instead?

I’ve only made this in the 10 x 15-inch jelly-roll pan, so that’s the pan I can vouch for. The batter is sized for it, and the thin cake is what gives you that high frosting-to-cake ratio in every bite. A 9×13 has less surface area, so the cake bakes up thicker and needs longer in the oven. I haven’t tested those times yet, so I’d stick with the jelly-roll pan if you have one.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling is already sweetened and spiced, and it’ll throw off both the sugar and the texture. Look for a can labeled 100% pure pumpkin.

Do I have to brown the butter?

The recipe is built around it, and it’s where most of the flavor lives. If you’re short on time you can melt the butter without browning it, but you’ll end up with a plain sweet icing instead of the toasted, nutty one.

Can I leave out the pecans?

Absolutely. They’re optional. Stir them into the warm frosting if you want them, or scatter them over the top right after you spread it if you’d rather see them.

Can I make this ahead?

Yes, and it’s actually better on day two once the frosting has fully set into the cake. Bake it the day before, cover it tightly, and leave it at room temperature.

How do I store leftovers?

Cover the pan tightly and keep it at room temperature up to 2 days, or in the refrigerator up to 5 days. For longer storage, cut it into squares, wrap them individually, and freeze. Thaw at room temperature before serving.

A whole pumpkin sheet cake in a jelly roll pan topped with brown butter frosting.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

For the Pumpkin Cake

2 cups all-purpose flour – Gives the cake its structure.
2 teaspoons ground cinnamon – The main spice flavor here, more forward than the pumpkin itself.
1 teaspoon pumpkin pie spice – Rounds out the warm spice notes.
1 teaspoon baking soda – Helps the cake rise and brown.
1 teaspoon baking powder – Works with the soda to keep the crumb light.
½ teaspoon salt – Balances the sugar.
½ cup salted butter, melted and slightly cooled – Brings the butter flavor.
½ cup vegetable oil – Keeps the cake moist for days.
1½ cups granulated sugar – Sweetens the cake.
½ cup packed light brown sugar – Adds a little molasses depth.
4 large eggs – Bind everything and give the cake its tender texture.
1 can (15 ounces) pumpkin puree – The flavor and the moisture. Not pumpkin pie filling.
2 teaspoons vanilla extract – Warms up the spices.

For the Brown Butter Frosting

¾ cup salted butter – Gets browned for that toasted, nutty flavor.
6 tablespoons whole milk – Loosens the frosting so it pours.
4 cups powdered sugar – Sweetens and thickens the frosting so it sets.
2 teaspoons vanilla extract – Rounds out the brown butter.
½ teaspoon ground cinnamon, optional – Ties the frosting back to the cake.
¾ cup chopped pecans, optional – The traditional finish on a sheet cake.

Instructions

Preheat the oven to 350°F. Grease a 10 x 15-inch jelly-roll pan with nonstick cooking spray.
Whisk together 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
In a large mixing bowl, whisk together ½ cup melted butter, ½ cup vegetable oil, 1½ cups granulated sugar, and ½ cup brown sugar.
Add 4 eggs, the 15-ounce can of pumpkin puree, and 2 teaspoons vanilla. Whisk until smooth and completely combined.
Add the dry ingredients to the pumpkin mixture. Stir just until no streaks of flour remain. Don’t overmix.
Spread the batter evenly in the prepared pan.
Bake 20 to 25 minutes, until the center springs back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
Start the frosting about 5 minutes before the cake finishes baking.

Baked pumpkin sheet cake in jelly roll pan.

How to Make the Brown Butter Frosting

Put ¾ cup salted butter in a medium, light-colored saucepan over medium heat. A light pan lets you see the color change.
Cook and stir frequently as the butter melts and foams. Keep going until golden-brown specks appear on the bottom of the pan and the butter smells toasted and nutty.
Take the pan off the heat. Carefully whisk in 6 tablespoons whole milk.
Add 4 cups powdered sugar, 2 teaspoons vanilla, and ½ teaspoon cinnamon if you’re using it. Whisk until smooth, then stir in ¾ cup chopped pecans if you want them.
Let the baked cake rest about 5 minutes.
Pour the warm frosting over the warm cake. Work quickly and spread it to the edges before it starts to set.
Let the cake cool and the frosting set before slicing.

Tips

Use pumpkin puree, not pumpkin pie filling. Check the can label.
Measure every frosting ingredient before you start browning the butter. This frosting sets fast once it’s mixed.
A light-colored saucepan makes it much easier to see when the butter has browned. In a dark pan you’re going by smell alone.
If the frosting thickens up too much to pour, whisk in more milk 1 teaspoon at a time.
Stir the pecans into the warm frosting for the traditional look and texture.
Both the cake and the frosting need to be warm when they meet. That’s what gives you the smooth, poured finish instead of spread-on icing.

A slice of pumpkin sheet cake with brown butter frosting, and a fork taking a bite.

More Recipes

If you love easy pumpkin desserts like this one, then you’ll also love these fall favorites:

Recipe

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5 from 1 vote

Pumpkin Sheet Cake

A thin, tender pumpkin cake baked in one big pan and topped with poured brown butter frosting. It feeds 20 to 24 people and comes together without a mixer. Perfect for potlucks, church suppers, and Thanksgiving dessert tables.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Servings servings

Calories 345kcal

Author Jessica Burgess

Ingredients

Pumpkin Cake

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup salted butter melted and slightly cooled
½ cup vegetable oil
1½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 can 15 ounces pumpkin puree
2 teaspoons vanilla extract

Brown-Butter Texas Sheet Cake Frosting

¾ cup salted butter
6 tablespoons whole milk
4 cups powdered sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon optional
¾ cup chopped pecans optional

Instructions

Make the Pumpkin Cake

Preheat the oven to 350°F. Grease a 10 × 15-inch jelly-roll pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar.
Add the eggs, pumpkin puree, and vanilla extract. Whisk until smooth and completely combined.
Add the dry ingredients to the pumpkin mixture. Stir just until combined and no streaks of flour remain. Do not overmix.
Spread the batter evenly in the prepared pan.
Bake for 20-25 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Begin making the frosting approximately 5 minutes before the cake finishes baking.

Make the Frosting

Place the butter in a medium, light-colored saucepan over medium heat.
Cook, stirring frequently, as the butter melts and begins to foam. Continue cooking until golden-brown specks appear on the bottom of the pan and the butter smells toasted and nutty.
Remove the saucepan from the heat. Carefully whisk in the milk.
Add the powdered sugar, vanilla, and optional cinnamon. Whisk until the frosting is smooth. Stir in the chopped pecans, if using.
Allow the baked cake to rest for about 5 minutes.
Pour the warm frosting over the warm cake. Working quickly, spread it evenly to the edges before it begins to set.
Let the cake cool and the frosting set before slicing and serving.

Video

Notes

Be sure to use pumpkin puree, not pumpkin pie filling.
Have the frosting ingredients measured before you begin. Texas sheet cake frosting sets quickly once mixed.
If the frosting becomes too thick to pour, whisk in additional milk, 1 teaspoon at a time.
When pouring the frosting on, it can run off of the sides of the pan, so I like to gradually add some, spread to the edges and continue, trying not to allow it to run off.
For a more traditional look and texture, add the chopped pecans directly to the warm frosting.
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

40+ Thanksgiving Side Dishes (Easy Recipes for a Crowd)

August 25, 2026

The turkey gets top billing every year, but ask anyone what they actually pile on their plate and you’ll hear about the potatoes. And the dressing. And that one green bean dish somebody’s aunt has been bringing since 1994.

Need a dessert to go with all these sides? This pumpkin dump cake feeds a crowd.

Around here in Montana, Thanksgiving gets divided up over the phone about two weeks ahead. Somebody claims the rolls, somebody claims the sweet potatoes, and whoever answers last ends up with the gravy. I’ve been on both ends of that call. So I keep every side dish I trust in one place, and this is it.

An image collage showing Thanksgiving side dish recipes.

If you only make one new thing this year, make the crack green beans. Bacon, brown sugar, and a little soy sauce, and the pan comes back empty every single time. Fair warning.

Potatoes, Every Way

Yukon Gold potatoes mashed with butter, sour cream, and warm half-and-half.

Make these sour cream mashed potatoes for a simple stovetop side to serve with turkey and gravy.

9x13 baking dish with party potatoes baked inside.

Buttery, cheesy potatoes you can assemble the night before and slide in the oven.

Bring party potatoes to the table when you want the dish everyone asks about.

A few spoonfuls of cheesy hashbrown potatoes have been served from a white baking dish

Cheesy hashbrowns that cook in the crock pot but finish off in the oven.

Crock pot cheesy hashbrowns are so easy to make and a crowd-pleaser.

Cooked fried potatoes and onions in cast iron skillet.

Crispy edges, soft centers, and onions that go sweet in the skillet.

Fix a skillet of fried potatoes and onions for the folks who show up early and hungry.

Little potatoes with crackly skins, done in the air fryer while the oven stays busy.

Toss together air fryer baby potatoes for a side that needs almost no counter space.

Creamy mashed potatoes without babysitting a pot on an already crowded stove.

Make these Instant Pot mashed potatoes when every burner is already spoken for.

Green Beans and Fall Vegetables

Cooked green beans with bacon, in skillet.

Canned green beans baked with bacon, brown sugar, and soy sauce until they’re sticky and salty.

Pass around a pan of crack green beans and watch it disappear before the turkey’s carved.

Scoop of green bean casserole with cheese and bacon.

The classic casserole with bacon and cheese stirred in, because it earns its spot.

Bake this green bean casserole with bacon and cheese if your family expects the traditional one.

A few pantry tricks that turn a plain can of green beans into something worth seconds.

Learn how to make canned green beans taste better when you’re working with what’s already in the cabinet.

Cooked green beans and red potatoes in the Instant Pot Pressure Cooker.

Green beans and potatoes cooked together the old way, with bacon running through it.

Simmer up Instant Pot green beans and potatoes for two sides in one pot.

Crispy, caramelized sprouts that convert the people who swear they don’t like them.

Roast a sheet pan of roasted Brussels sprouts for the easiest green thing on the table.

Sprouts with bacon and dried cranberries under a sweet glaze, dressed up for company.

Plate up roasted Brussels sprouts with bacon and cranberries when you want one side that looks fancy without the work.

Close up up cooked candied carrots topped with bright green parsley in a white serving bowl

Buttery, brown sugar carrots that the kids will actually eat.

Stir up a pan of candied carrots and put a vegetable on the table nobody argues about.

Broccoli roasted with garlic until the edges go brown and crisp.

Add garlic roasted broccoli when the rest of the menu is heavy and you need something simple.

Asparagus bundled in bacon and baked until the bacon crisps up.

Wrap up some bacon wrapped asparagus for a side that doubles as an appetizer.

Cooked cabbage on a serving spoon, over the slow cooker.

Tender cabbage cooked down slow with butter and seasoning.

Start slow cooker cabbage in the morning and forget about it until dinner.

Sweet squash with crisp edges, ready in about fifteen minutes.

Cook up air fryer butternut squash for fall flavor without heating up the kitchen.

Casseroles, Corn, and Rice

Easy corn casserole recipe on plate with fork

Soft, sweet, spoonable corn casserole that sits somewhere between a side and a bread.

Spoon out this corn casserole and expect to be asked for the recipe before dessert.

Cheese, buttery broccoli casserole close up.

Cheesy broccoli and rice baked together, straight out of a church cookbook.

Bake a dish of Southern broccoli casserole when you need something comforting that travels well.

Three ingredients, one dish, and rice so buttery it barely needs anything else.

Try stick of butter rice for the side dish with the shortest grocery list on this page.

Corn on the cob in Instant Pot with water pouring over.

Sweet corn on the cob without tying up a burner or a big pot of water.

Load up Instant Pot corn on the cob when you’re feeding a crowd and short on stovetop.

Dressing, Rolls, and Bread

Cornbread dressing being scooped up out of baking dish with wooden spoon.

Cornbread dressing made the way it’s been made for generations, moist in the middle and crisp on top.

Make this old-fashioned cornbread dressing if you want the one dish that tastes like your grandma’s kitchen.

Sweet cornbread muffins stacked on vintage plate.

Sweet, moist cornbread that works as a side or as the base for your dressing.

Bake a muffin tin full of sweet cornbread a day early and use half of it for dressing.

Homemade yeast rolls sitting on vintage Corelle plate.

Soft, pull-apart yeast rolls worth the rise time.

Fill a basket with these yeast rolls and let the smell do the rest.

Cooked, from scratch, buttermilk biscuits in pan on top of towel.

Flaky buttermilk biscuits for the people who’d rather have biscuits than rolls.

Whip up easy homemade buttermilk biscuits and put butter and honey on the table beside them.

Biscuits from three ingredients when the oven schedule has gotten away from you.

Keep 3-ingredient biscuits in your back pocket for the year everything runs late.

A soft white loaf that slices beautifully and makes the best leftover turkey sandwiches.

Bake an Italian white bread on Wednesday and thank yourself on Friday.

Sweet Potatoes and Candied Sides

Sweet, syrupy yams baked until the edges caramelize.

Serve up these candied yams for the side that blurs the line between dinner and dessert.

A close-up look of inside of sweet potato casserole in white baking dish.

Sweet potatoes under a brown sugar and pecan topping that goes crunchy in the oven.

Assemble a dish of sweet potato crunch the night before and bake it Thanksgiving morning.

Perfectly soft sweet potatoes with no oven time at all.

Cook Instant Pot sweet potatoes as your starting point for any topping you like.

Fried pears sitting in cast iron skillet, on wooden spoon.

Warm, cinnamon-soft pears cooked down in butter.

Cook a skillet of fried pears for an old-fashioned side most people have never had.

Apple butter that cooks itself in the slow cooker and makes the whole house smell like fall.

Put up a batch of slow cooker apple butter to spread on those rolls.

Make-Ahead Salads and Fluff

A spoon holds a bite of light orange fluffy dessert salad with a mandarin orange slice and a mini marshmallow with a bowl of the same salad in the background

Creamy orange fluff with mandarin oranges and marshmallows, straight off the potluck table.

Stir together orange fluff salad the night before and pull it out cold.

pea salad in white bowl with spoon sticking out

Peas, cheese, and bacon in a creamy dressing, the way it showed up at every church supper.

Mix up old fashioned pea salad a day ahead and let the flavors settle in.

Snicker Apple Salad in bowl, with caramel drizzle on top.

Apples, Snickers, and whipped topping in the salad that’s really a dessert.

Bring Snicker apple salad if you want the bowl that empties first.

Shredded carrots with raisins and pineapple in a sweet, creamy dressing.

Shred up a bowl of carrot salad for a bright spot on a very beige plate.

Broccoli crunch salad in bowl, sitting on fabric napkin on table.

Broccoli, bacon, raisins, and sunflower seeds in a sweet-tangy dressing.

Toss up broccoli crunch salad when you want something cold and crisp between all the casseroles.

Leaf lettuce in bowl that's topped with hot bacon grease and kosher salt.

Leaf lettuce wilted with hot bacon dressing, an old recipe most people have forgotten.

Dish up wilted lettuce for the side your grandparents will recognize right away.

Best Salad Recipe in White Plate with Red Napkin

A simple green salad with a dressing that makes it worth eating.

Round out the table with the best side salad when you need one light thing.

Gravy and the Finishing Touches

White country gravy dripping from spoon.

Smooth, peppery white gravy that comes together in one skillet.

Whisk up this white gravy for the mashed potatoes and the biscuits both.

Finished pork gravy being scooped out of sauce pan.

Rich gravy built from the drippings you already have in the pan.

Pour homemade gravy with drippings over everything and don’t apologize for it.

Close up of deviled eggs with bacon pieces

Deviled eggs topped with candied bacon, gone in about four minutes.

Fill a tray of deviled eggs with candied bacon to keep everyone out of the kitchen while you finish up.

Or, get even more creative and make these adorable pumpkin deviled eggs.

Stuffed celery with cream cheese and seasonings, sitting on white square plate, and yellow napkin.

Celery sticks filled with seasoned cream cheese, the appetizer that never left.

Set out stuffed celery with cream cheese on the relish tray like your mom used to.

Flavored butter sliced on a cutting board.

Honey butter, cinnamon butter, and a few more ways to dress up a dinner roll.

Soften some flavored butter and let people help themselves.

The Table Takes Care of Itself

Pick four or five from this list and you’ve got a Thanksgiving spread nobody’s going to forget. My advice is one potato, one green thing, one casserole, something cold you made the day before, and bread. That combination has never once let me down.

And write down what people ask about. That’s next year’s list, already done.

More Roundups

26 Easy Crockpot Dinners (Slow Cooker Recipes for Busy Weeknights)

August 17, 2026

When fall and winter roll around here in Montana, these are the crockpot dinners that I come back to. Most start with a few grocery store basics, they lean hearty and comforting, and almost all of them are the kind of thing kids will actually clean off their plates.

Load it in the morning, walk away, and come home to supper that’s already handled. Start with the chicken and stuffing if you want the one that tastes like a mini Thanksgiving.

Slow Cooker Beef Dinners

Slow Cooker Steak

Fork-tender beef in a rich, homemade gravy, cooked low and slow all day.

Serve up this slow cooker London broil and gravy over mashed potatoes for a Sunday-dinner feel on a weeknight.

Slow Cooker Shredded Pulled Beef

Shredded slow cooked beef, with forks poked in.

Juicy shredded beef that feeds a crowd and reheats all week beautifully.

Make this slow cooker pulled beef when you need one batch to cover buns, rice bowls, and tacos.

Slow Cooker Shredded Beef Tacos

Shredded beef tacos folded up in line with toppings.

Seasoned beef that shreds into juicy strands, no browning or draining required.

These slow cooker shredded beef tacos are great on taco night when you want it completely hands-off.

Crock Pot Goulash

A spoon is tucked into a white bowl filled to the brim with goulash packed with vegetables, beef and noodles

Beef, pasta, and a tomato base that tastes like the church potluck version you grew up on.

Serve this crock pot goulash for old-fashioned comfort in a bowl.

Crock Pot Cube Steak

Tender cube steak and gravy, the definition of hands-off comfort food.

Spoon this crock pot cube steak and gravy over mashed potatoes or rice.

Slow Cooker BBQ Meatballs

Slow Cooker Meatballs - frozen with jelly

Sweet, saucy meatballs that work as a main over rice or a plate at the party.

Stir up these slow cooker BBQ meatballs and let them simmer until sticky.

Slow Cooker Chicken Dinners

Crockpot Chicken and Stuffing

Chicken, stuffing, and gravy layered into one cozy, clean-plate dinner.

Make this crockpot chicken and stuffing when you want a meal that tastes like a mini Thanksgiving.

Slow Cooker Chicken Drumsticks

A black crockpot holds cooked chicken drumsticks swimming in a dark reddish brown sauce

Cheap, hands-off, and a hit with kids.

Toss in these slow cooker chicken drumsticks on a night you forgot to plan anything.

Crockpot Orange Chicken

Cooked orange chicken in the crockpot with sauces.

Sweet, sticky, and ready over a bowl of rice by the time you walk in the door.

Skip the takeout and make this crockpot orange chicken instead.

Crockpot Jalapeno Chicken

Cheese melted and bacon and jalapenos on top of chicken in slow cooker.

A little heat, a lot of flavor.

Shred this crockpot jalapeño chicken for tacos, nachos, or an easy rice bowl.

Slow Cooker Shredded Chicken

The meal-prep workhorse for soups, casseroles, and quesadillas.

Batch up this slow cooker shredded chicken on Sunday and use it all week.

Crockpot Chicken Pasta

Creamy, cheesy chicken pasta the whole family digs into.

Load up on this crockpot chicken pasta for a cozy, filling weeknight dinner.

Crock Pot Chicken Enchiladas

All the enchilada flavor, layered and slow-cooked until melty.

Dish up these crock pot chicken enchiladas on a busy Mexican night.

Crack Chicken Sandwiches

Crack chicken filling on hamburger bun, sitting on wooden cutting board.

Creamy ranch chicken with bacon and cheese, piled on a soft bun.

Pile these crack chicken sandwiches high for an easy game-day supper.

Chicken Caesar Sandwich

Tender shredded chicken with a creamy Caesar bite.

Fill a bun with this chicken Caesar sandwich for a fast, hands-off dinner.

Slow Cooker Pork Dinners

Cherry Cola Slow Cooker Pulled Pork

Cherry Cola pulled pork on parchment paper.

Two ingredients, sweet and tender, ready for sandwiches or sliders.

Make this cherry Coca-Cola slow cooker pulled pork for an easy crowd-pleaser.

Crockpot Grape Jelly Little Smokies

Cooked little smokies in white crockpot.

The three-ingredient appetizer at every family gathering.

Stir together these crockpot grape jelly little smokies and let them warm.

Slow Cooker Sausage Casserole

Sausage casserole in slow cooker with spoon dishing some out.

Hearty and filling, made for a hungry family.

This slow cooker sausage casserole is excellent for a lazy weekend supper.

Creamy Crock Pot Pork Chops

Gravy covered pork chops that were cooked in the crock pot.

Smothered pork chops that cook up melt-in-your-mouth tender.

Spoon this creamy crock pot pork chops and gravy over mashed potatoes.

Crock Pot Pork Tenderloin

A tender, juicy pork tenderloin with almost no effort.

Slow-cook this crock pot pork tenderloin for an easy Sunday main.

BBQ Pork Steaks in the Slow Cooker

Fall-apart pork steaks in a sweet, smoky barbecue sauce.

Fire up these BBQ pork steaks in the slow cooker for a backyard-cookout feel any night.

Slow Cooker Ham with Pineapple

Sliced spiral ham cooked in the slow cooker topped with pineapple chunks.

A sweet, glazed ham that practically cooks itself.

Set out this slow cooker ham with pineapple for Sunday dinner or a holiday spread.

Slow Cooker Turkey

Crock Pot Boneless Turkey Breast and Gravy

Juicy turkey breast and gravy without heating up the whole oven.

Slow-cook this crock pot boneless turkey breast and gravy for Thanksgiving or an easy Sunday.

Slow Cooker Soups and Chili

Venison Chili

A hearty, cool-weather bowl for the hunters in the family.

Ladle this venison chili from the slow cooker on a cool night.

Slow Cooker Sides

Slow Cooker Cabbage

Buttery, tender, and simple. A side dish that’s great all year but amazing for St. Patrick’s Day.

Add this slow cooker cabbage to free up your stovetop on a busy holiday.

Crock Pot Cheesy Hashbrowns

An oval slow cooker insert is shown with diced potatoes that have been cooked for several hours and are cheesy and golden brown

The funeral-potato favorite, made hands-off.

Bring these crock pot cheesy hashbrowns to the potluck and watch them disappear first.

Supper, Handled Before Lunch

That’s the beauty of a slow cooker. A few minutes in the morning, and dinner takes care of itself while you’re off living your day. Keep this page handy through the fall and winter, and you’ll always have a warm meal waiting.

More Roundups

Slider Recipes: 19 Easy Ideas for Dinner, Parties & Game Day

August 16, 2026

Slider recipes are one of the easiest ways to feed a group without making individual sandwiches one at a time. Most are built right in the pan, baked together, and sliced into individual sandwiches when they’re ready to serve.

I’ve gathered all of my slider recipes here, from cheeseburger and roast beef sliders to chicken, turkey, pulled pork, seafood, and breakfast versions. Many are made with Hawaiian rolls and work just as well for a weeknight dinner as they do for game day, parties, potlucks, and holidays.

If you’re planning the rest of the meal too, these sides for sliders have plenty of ideas for what to serve with them.

Beef Slider Recipes

If you want something hearty, start here. Ground beef, roast beef, and corned beef all work especially well on small rolls with plenty of melted cheese.

Cheeseburger Sliders

Seasoned ground beef bakes as one large rectangle, then gets layered with cheese on Hawaiian rolls and finished with garlic butter.

Start with these cheeseburger sliders when you want to make 12 little cheeseburgers at once.

Smoked Cheeseburger Sliders

Cheeseburger sliders stacked on one another.

The same idea cooked on the smoker, for cheeseburger sliders with a deeper, smoky flavor.

Fire up these smoked cheeseburger sliders when you already have the smoker going or you’re feeding people at a backyard cookout.

Sloppy Joe Sliders

Saucy sloppy joe filling goes between soft rolls and bakes until everything’s hot and the tops turn golden.

Kids tend to eat these sloppy joe sliders with a lot less mess than the regular kind.

Roast Beef Sliders

Thin-sliced roast beef and provolone layer onto soft rolls and bake until the cheese melts and the sandwiches warm through.

Serve these roast beef sliders with au jus for dipping, for dinner or a party tray.

Corned Beef Sliders

Corned beef and Swiss cheese go on soft rolls with a tangy dressing for a warm, savory slider.

These corned beef sliders are especially handy around St. Patrick’s Day when there’s leftover corned beef in the refrigerator.

Chicken Slider Recipes

Chicken sliders can go in a lot of different directions, from crispy fried chicken to buffalo sauce and cheesy bacon ranch.

Chicken Bacon Ranch Sliders

Shredded chicken, bacon, ranch, and cheese make these sliders hearty enough for dinner but simple enough to put out for a party.

A rotisserie chicken from the grocery store does most of the work in these chicken bacon ranch sliders.

Buffalo Chicken Sliders

Shredded chicken in buffalo sauce, layered with cheese and baked on soft rolls under a buttery topping.

Set out ranch and celery alongside these buffalo chicken sliders, and you’ve covered the whole game-day spread.

Fried Chicken Sliders

Crispy chicken, pickles, sauce, and soft rolls make a slider that doesn’t require much prep.

These fried chicken sliders are also a way to use up leftover chicken tenders.

Ham, Pork & Italian Sliders

Deli meats and cooked pork make some of the easiest sliders, because most of the work is simply layering everything on the rolls and putting the pan in the oven.

Ham and Cheese Sliders

Ham and Swiss cheese go on sweet rolls under a buttery poppy seed topping, then bake until melted.

A pan of ham and cheese sliders is the one that comes home empty from a church potluck.

Pulled Pork Sliders

Tender pulled pork piled onto soft rolls makes a hearty little sandwich, especially useful when you already have cooked pork on hand.

If you’ve already got pork shoulder in the slow cooker, these pulled pork sliders are the easiest way to serve it to a crowd.

Italian Sliders

Deli meat and provolone tuck into rolls, finished with Italian seasoning and a buttery topping.

These Italian sliders come together quickly with ingredients you can pick up right from the deli.

Smoked Italian Sliders

Italian meats and cheese go on rolls and finish on the smoker instead of in the oven.

Make these smoked Italian sliders when you want something on the smoker that isn’t another rack of ribs.

Pizza Sliders

Pepperoni and melted cheese give these Hawaiian roll sliders all the familiar flavors of pizza in a small sandwich.

These pizza sliders are an easy one to hand off to the kids to assemble.

Turkey & Seafood Sliders

Turkey, fish, and salmon give you a few alternatives to the heavier beef and pork sliders, and several are useful for turning leftovers into another meal.

Turkey Sliders

Sliced turkey and cheese bake on soft rolls under a buttery topping until warm and melty.

Deli turkey keeps these turkey sliders more affordable enough to make a double batch.

Turkey Cranberry Sliders

A metal spatula holds a cranberry and turkey slider above a pan of the same slider sandwiches

Turkey and cranberry sauce go together on sweet rolls, a way to use up what’s left from Thanksgiving.

Save these turkey cranberry sliders for the day after Thanksgiving, when you want the leftovers to feel like a different meal.

Fish Sliders

Crispy fish fillets sit on soft rolls with tartar sauce and pickles, an alternative to a traditional fish sandwich.

Fix these fish sliders for a Friday-night dinner, or during Lent.

Salmon Sliders

Salmon slider on white platter, topped with aioli, lettuce, tomato and bacon.

Flaky salmon, sauce, and fresh toppings turn salmon into a handheld meal.

Leftover fillets from dinner the night before are exactly the right amount for these salmon sliders.

Breakfast Slider Recipes

The same slider idea works for breakfast too. Eggs, cheese, and breakfast meats can be assembled into a pan of sandwiches for holidays, brunch, or mornings when you’re feeding several people.

Bagel Breakfast Sliders

Eggs, cheese, and breakfast meat stack on mini bagels and bake together for a batch of hot breakfast sandwiches.

Mini bagels hold up better than soft rolls here, so these bagel breakfast sliders won’t go soggy sitting out on a brunch table.

Hawaiian Roll Breakfast Sliders

A single breakfast slider sandwich is balanced on a wooden serving spoon

Scrambled eggs, sausage, and cheese layer onto Hawaiian rolls under a buttery glaze.

Assemble these Hawaiian roll breakfast sliders the night before, then bake them Christmas morning while everybody’s opening presents.

What Are the Best Rolls for Sliders?

Hawaiian rolls are popular for baked sliders because they’re soft, slightly sweet, and usually come connected in a sheet. That makes it simple to slice the entire package horizontally, add the fillings, replace the tops, and bake everything in one pan.

Regular dinner rolls, mini buns, and even small bagels can work too. The best choice really depends on the filling and the kind of slider you’re making.

Can You Make Sliders Ahead of Time?

Many baked sliders can be assembled ahead of time and refrigerated until you’re ready to bake them. If a recipe uses a buttery topping, you may want to wait and add it shortly before baking so the rolls don’t absorb too much of it while they sit.

Check the individual recipe before making it ahead, since fillings and sauces can affect how well the assembled sliders hold overnight.

Which Slider Recipe Should I Make?

For a classic crowd favorite, start with the cheeseburger sliders or ham and cheese sliders.
For game day, try buffalo chicken, sloppy joe, or Italian sliders.
If you’re working with leftovers, pulled pork, turkey cranberry, fried chicken, and salmon sliders can turn what you already have into another meal.
For breakfast or brunch, go straight to one of the two breakfast slider recipes above.

More Recipes for Feeding a Crowd

If you’re planning a party, potluck, or casual get-together, you may also want to browse:

Pumpkin Cheesecake Cake

August 16, 2026

This pumpkin cheesecake cake is so easy, is made as a sheet cake, and is the pumpkin flavor you’re looking for in the fall. Tender pumpkin spice cake is swirled with sweet, slightly tangy cheesecake.

For an even simpler pumpkin dessert, this easy pumpkin dump cake starts with a boxed cake mix.

If you’re on a pumpkin dessert kick, you’ll want my pumpkin lush.

Pumpkin season is short and I make the most of it. Here are all our pumpkin desserts and more.

A slice of pumpkin cheesecake sheet cake on round plate.

Why You'll Love This Recipe

Easier than cheesecake - no water bath, no springform pan, and different from pumpkin cheesecake bars!
Swirled beauty - the cheesecake swirl makes this cake look stunning with minimal effort.
Feeds a crowd - perfect for Thanksgiving, potlucks, or holiday parties.
Optional topping - serve with or without the creamy Cool Whip topping.

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Ingredients (with Notes)

Ingredients on counter, to make pumpkin cheesecake cake.

Ingredients for the Cheesecake Swirl

Cream cheese - full-fat works best for structure and flavor.
Granulated sugar - keeps the cheesecake layer sweet and smooth.
Almond extract - adds a delicate flavor (or swap for vanilla).
1 egg - binds everything together.

For the Pumpkin Cake

All-purpose flour - the base of the cake.
Pumpkin pie spice + cinnamon - warm, cozy autumn flavors.
Salt + baking powder - for balance and lift.
Pumpkin puree - make sure it's 100% pumpkin, not pie filling.
Granulated & brown sugar - both sweetness and moisture.
Salted butter - adds richness.
Whole milk - keeps the batter tender.
Eggs - provide structure.

For the Topping (Optional)

Cool Whip - light, fluffy shortcut topping.
Cream cheese - makes the topping extra rich.
Granulated sugar - a touch of sweetness.

Instructions

Prepare your baking sheet. Preheat oven to 350°F. Spray a 9×13 lipped baking sheet with nonstick spray.
Make the cheesecake mixture. In a medium bowl, beat cream cheese, sugar, almond extract, and egg until smooth. Transfer to a piping bag.

Cream cheese, sugar, extract, egg in mixing bowl.

Mix the dry ingredients. In a large bowl, whisk flour, pumpkin pie spice, cinnamon, salt, and baking powder.

Dry ingredients like flour, pumpkin pie spice, cinnamon, brown sugar, and baking powder in bowl.

Combine the wet ingredients. In another bowl, stir pumpkin puree, sugars, butter, and milk. Beat in eggs until fluffy.

Wet ingredients such as pumpkin puree, butter and more to make pumpkin cake.

Mix wet and dry. Fold the wet mixture into the dry until no streaks remain.

Wet ingredients added to dry ingredients in mixing bowl.

Layer and swirl. Spread half the cake batter into the pan. Pipe cheesecake mixture in lines and swirls. Top with remaining batter and swirl gently with a skewer.

Pumpkin sheet cake with cheesecake swirl on top for middle layer.

Bake. Bake uncovered for 30 minutes or until a toothpick comes out clean.

Pumpkin cheesecake cake, unbaked in 9x13 baking dish.

Make the topping. Mix Cool Whip, cream cheese, and sugar until smooth. Refrigerate until ready.

Baked pumpkin cheesecake cake in 9x13 baking dish.

Cool & serve. Let the cake cool completely, then serve with topping if desired.

A piece of pumpkin cheesecake cake, lifted up from other pieces of cake in baking dish, so you can see the cheesecake layer.

Tips & Notes

Don't over-swirl the cheesecake mixture-less is more for those beautiful ribbons.
For a richer topping, use homemade whipped cream instead of Cool Whip.
Lightly grease your piping bag before filling-it helps prevent sticking.

FAQs

What does this pumpkin cheesecake cake taste like?

Like a cross between pumpkin pie, cheesecake, and moist pumpkin cake-all in one bite.

Can I make this pumpkin cake ahead of time?

Yes! Bake the cake a day ahead and store it in the fridge. Add the topping just before serving.

Can I freeze pumpkin cheesecake cake?

It's not ideal-cheesecake layers can separate when thawed. Best enjoyed fresh.

Can I use pumpkin pie filling instead of pumpkin puree?

No, grab the can that says 100% pure pumpkin. Pie filling already has sugar and spices mixed in and it’ll throw the batter off. The two cans sit right next to each other on the shelf, so check the label twice.

Do I have to use almond extract?

You don’t, but try it once before you decide. Almond is what makes the cheesecake layer taste like something from a bakery instead of plain sweetened cream cheese. If it’s not your thing, swap in the same amount of vanilla.

Can I use a cake mix instead of making it from scratch?

You can. Use a spice cake mix, make it according to the box, then fold in about half a can of pumpkin puree. Bake time stays about the same. The scratch version has more pumpkin flavor, but nobody at the potluck is going to know the difference.

Why did my cheesecake swirl sink to the bottom?

Usually the batter was too thin, or the pan got jostled before it set. Spread half the cake batter first, pipe the cheesecake on top of that, then cover it with the rest. Piping instead of spooning keeps the swirl where you put it.

Can I use homemade whipped cream instead of Cool Whip?

Sure, but it won’t hold as long. Cool Whip keeps its shape in the fridge for days. If you go homemade, whip it stiff, fold the cream cheese in, and plan on serving the cake that same day.

Topping Ideas for Pumpkin Cheesecake Cake

A drizzle of caramel sauce.
Chopped pecans for crunch.
Extra cinnamon for bold spice.
Raisins for texture.

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This cake is a showstopper for:

Thanksgiving dessert tables
Potlucks and church gatherings
Fall birthday celebrations
Cozy weeknight treats

More Pumpkin Recipes

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Recipe

A slice of pumpkin cheesecake cake, on a round plate.

Print Pin

5 from 1 vote

Pumpkin Cheesecake Cake

This pumpkin cheesecake sheet cake combines tender pumpkin spice cake with a creamy cheesecake swirl and optional whipped topping-easy, festive, and perfect for fall gatherings.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 454kcal

Author Jessica Burgess

Ingredients

For the cheesecake swirl:

8 ounce cream cheese block, softened
½ cup granulated sugar
½ teaspoon almond extract
1 large egg

For the pumpkin cake:

2 ⅓ cups all-purpose flour
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
15 ounces can pumpkin puree (not pumpkin pie filling)
1 ½ cup granulated sugar
1 cup light brown sugar
½ cup salted butter softened
¼ cup whole milk
2 large eggs

For the topping:

18 ounces Cool Whip
4 ounces block cream cheese softened to room temp (very soft)
1 Tablespoon granulated sugar

Instructions

Prepare your baking sheet. Preheat your oven to 350°F and spray a 9×13 lipped baking sheet with nonstick cooking spray.
Make the cheesecake mixture. In a medium bowl, use a hand or stand mixer to combine the cream cheese with the sugar, almond extract, and egg. Beat until smooth and creamy.
Transfer to a piping bag. Transfer the mixture into a piping bag and set it aside. Clean your medium bowl for the cake mix step.
Mix the dry ingredients. In a large bowl, stir together the flour, pumpkin pie spice, ground cinnamon, salt, and baking powder, and set aside.
Combine the wet ingredients. In your cleaned-out medium bowl, combine the pumpkin puree with the granulated sugar, brown sugar, butter, and whole milk.
Beat in the eggs. Add the eggs to the mixture and beat until well mixed and fluffy.
Add the wet to the dry. Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the wet into the dry until well incorporated and there are no dry bits remaining.
Add a layer of cake batter to the baking sheet. Pour half of the batter into the prepared baking dish and spread it into an even layer.
Pipe in the cheesecake. Use the cream cheese mixture in the piping bag to pipe lines and swirls into the batter.
Top with more cake mix. Pour the remaining cake mix into the dish and smooth it out to the edges of the dish.
Swirl. Use a skewer or thin spoon handle to swirl the cake mixture around until the cheesecake mix is evenly swirled but not entirely mixed in.
Bake. Bake uncovered for 30 minutes or until a toothpick inserted into the center comes out clean.
Make the topping. While the cake bakes, make the topping by combining the Cool Whip, cream cheese, and granulated sugar until smooth and placing it in the refrigerator until ready to serve.
Cool and serve. Allow the cake to cool before serving with the topping.

Video

Nutrition

Pumpkin Dump Cake

August 15, 2026

This pumpkin dump cake delivers warm spices, cozy flavors and the smell of pumpkin in the oven. with almost no effort. You layer a spiced pumpkin pie filling in the pan, sprinkle a boxed cake mix right over the top, add butter, and let the oven do the work. No mixer, no fuss.

Pumpkin season has a lot more to give. Here’s my Halloween recipe list.

For another easy pumpkin dessert that feeds a crowd, take a look at this old-fashioned pumpkin sheet cake with brown butter frosting.

Dump cakes are my shortcut all season long. Take a look at the rest of my fall desserts while the oven’s already on.

It bakes up like the best parts of pumpkin pie and pumpkin cake in one dish, with a buttery, golden crust on top. If you love an easy fall dessert, this one belongs right next to this pumpkin bread recipe and this pecan pie dump cake.

I've put together a list of easy dump cake recipes that work well for sharing and gatherings.

This is one of those desserts that checks all the boxes: it's simple, comforting, feeds a crowd, and tastes like you spent way more time in the kitchen than you actually did.

The pumpkin layer is rich and creamy, like pumpkin pie, and it's topped with a buttery, golden cake layer that's soft and just a little crispy around the edges. Add some crunchy pecans (or walnuts!), and you've got texture heaven in every bite.

Why You'll Love This Pumpkin Dump Cake Recipe

Dump-and-bake easy: No fancy mixers or complicated steps here. If you’re more in to no-bake recipes, try this pumpkin lush for a great make-ahead option!
Pumpkin pie meets cake: Creamy base, golden buttery topping.
Perfect for holidays or last-minute guests: Feeds 12 and can be made ahead!
Customizable: Swap the cake mix, add spices, or go nut-free if needed.

Ingredients

You'll only need a handful of pantry staples to make this easy fall dessert:

1 can (15 oz) pure pumpkin puree (not pie filling)
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
½ cup light brown sugar, packed
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 box yellow cake mix
1 cup (2 sticks) unsalted butter, melted
1 cup chopped pecans or walnuts (optional)

Tools You'll Need

9×13 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula or spoon
Can opener
Microwave-safe bowl (for butter)
Knife or offset spatula
Toothpick (to test doneness)
Oven mitts

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, pumpkin pie spice, and salt until smooth.

Pumpkin, milk, egg, sugar, pumpkin spice and salt in mixing bowl with whisk.

Pour the pumpkin mixture into your prepared pan and spread it evenly.

Pumpkin mixture poured in to 9x13 baking dish.

Sprinkle the dry cake mix right over the top - don't stir it in!
Drizzle the melted butter evenly across the dry mix. Then sprinkle pecans (if using) all over the top.

Cake mix poured on top of pumpkin mixture, and nuts poured on top of cake mix.

Bake for 50-60 minutes or until golden brown and the center is set. A toothpick should come out clean.

Let it cool for 20-30 minutes before slicing. Serve warm, room temp, or chilled. Don't forget the whipped cream or a scoop of vanilla ice cream on top!

Helpful Tips

Use pure pumpkin - Avoid canned pie filling, which already has sugar and spices added.
Even coverage is key - Sprinkle that cake mix as evenly as you can and don't stir.
Butter drizzle trick - Pour the melted butter slowly and evenly. Dry patches? Spray lightly with cooking spray next time!
Nuts or no nuts - Toast the pecans/walnuts first for extra flavor, or leave them off for a nut-free version.
Spice it up - Add extra cinnamon, nutmeg, or even a touch of ground ginger if you love bold flavors.
Let it chill - This cake slices even better after it rests (it's amazing the next day!).

Serving of pumpkin dump cake on plate with vanilla ice cream on top.

FAQs

Can I make pumpkin dump cake ahead of time?

Yes! It actually tastes better the next day. Just refrigerate and reheat slices if you prefer it warm.

Can I use spice cake mix instead of yellow cake mix?

Absolutely. Spice cake mix is a great fall-friendly swap if you want more spice flavor.

How do I avoid dry cake mix spots in a dump cake?

Make sure the melted butter covers as much of the top as possible. You can also lightly press any dry spots into the filling before baking.

Is pumpkin dump cake more like a cake or pie?

A little of both! The bottom is creamy like pie, and the top is crumbly like cake.

Can I freeze dump cake?

Yes, once cooled. Wrap slices well or store in airtight containers. Thaw overnight in the fridge and reheat if desired.

How should I store leftover dump cake?

Cover and refrigerate for up to 4 days. It's delicious cold or warmed up!

Can I use canned pumpkin pie filling instead of pumpkin puree?

Stick with plain pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices mixed in, so it throws off the amounts in this recipe. Canned 100% pumpkin plus the sugar and spices listed gives you the best texture and flavor.

What’s the best cake mix for pumpkin dump cake?

Yellow cake mix is my go-to. It bakes up buttery and golden and lets the pumpkin flavor shine. Spice cake mix works too if you want it extra warm and cozy. Either way, sprinkle it on dry. Don’t stir it in.

How to Serve Pumpkin Dump Cake

Top each slice with:

A dollop of whipped cream
A scoop of vanilla ice cream
A sprinkle of cinnamon or pumpkin spice

This cozy dessert is perfect for Thanksgiving, fall potlucks, or a random Tuesday when you need a pumpkin fix.

More Dump Cakes to Try

If you're baking for a group, you might also like these desserts for a potluck. Or, this is the kind of easy dessert that belongs right alongside other old-fashioned cake recipes that never go out of style.

Love easy desserts like this one? Make sure to check out:

📌 Don't forget to save this recipe on Pinterest so you have it all season long!

More Dessert Recipes

Recipe

Pumpkin Dump Cake serving on round plate.

Print Pin

5 from 4 votes

Pumpkin Dump Cake

This easy pumpkin dump cake recipe is so simple to make and has all the flavors of fall, in this fall dessert recipe.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Cooling Time 30

Total Time 1 35

Servings servings

Calories 507kcal

Author Jessica Burgess

Ingredients

15 ounce can pure pumpkin puree
12 ounce can evaporated milk
3 large eggs
¾ cup granulated sugar
½ cup light brown sugar packed
1 box yellow cake mix
1 cup 2 sticks unsalted butter, melted
1 cup chopped pecans or walnuts
1 tablespoon pumpkin pie spice
½ teaspoon salt

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy removal.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, pumpkin spice, and salt until smooth and well combined.
Pour the pumpkin mixture into the prepared pan and spread it evenly. Sprinkle the dry cake mix evenly over the top. Do not stir!
Drizzle melted butter evenly over the dry cake mix. Sprinkle pecans all across the top.
Bake for 50-60 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
Let the cake cool for at least 20-30 minutes before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream or a scoop of vanilla ice cream. You can even sprinkle a little bit of cinnamon over the top of the ice cream or whipped cream.

Video

Nutrition

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Easy Fall Desserts (34 Cozy Recipes for the Whole Season)

August 10, 2026

Once the mornings get crisp (which is often here in Montana), the oven pretty much doesn’t turn off. Apples and cinnamon, pumpkin everything, caramel and toasted pecans.

Working on the whole holiday menu? Pair these with my roundup of Thanksgiving side dishes.

These are the fall desserts that friends and family ask for year after year… you know, the ones that show up at every potluck from now clear through Thanksgiving.

I’ve sorted them by kind below, so you can jump straight to what you’re craving. But just a heads up… my family begs for this pecan pie dump cake as soon as the summer heat disappears.

Apple Desserts

Caramel Apple Dump Cake

Apples and caramel under a buttery cake-mix topping, and you barely lift a finger.

Try this caramel apple dump cake when you want fall in a pan with almost no effort.

Apple Dapple Cake

Chunks of granny smith apple baked into a thick, spiced batter with warm caramel glaze poured over the top.

Serve this apple dapple cake when you need an old-fashioned dessert that feeds a crowd.

Apple Snickerdoodle Dump Cake

Serving of snickerdoodle apple dump cake on a round plate.

Warm spiced apples with a snickerdoodle-cake layer baked right on top.

Make this apple snickerdoodle dump cake for a cozy apple dessert that comes together fast.

Apple Bread with Maple Glaze

Moist apple bread finished with a sweet maple glaze. It’ll have the whole house smelling like fall.

Bake up this apple bread recipe when you want something that fills the kitchen with the smell of fall.

Amish Applesauce Cake

A soft, spiced applesauce cake, just like the ones out of an old Amish kitchen.

Save this amish applesauce cake for an old-fashioned spiced cake made from pantry staples.

Applesauce Crumb Cake

Tender applesauce cake under a buttery crumb you’ll keep sneaking bites of.

Grab this applesauce crumb cake when you want a snack cake for a cool afternoon.

Apple Butter Pie

Silky apple butter baked into a pie. If you love apple butter, this one’s for you.

Pull out this apple butter pie for a different take on apple pie.

Air Fryer Apple Fritters

Warm cinnamon apple fritters with a glaze, and no vat of oil to deal with.

Try these air fryer apple fritters when you want that fried apple taste without the deep frying.

Apple Pie Nachos

Cinnamon-sugar crisps piled high with warm apples. Set it out and watch it go.

Make these apple pie nachos for a shareable fall treat that’s a little different.

Snicker Apple Salad

Crisp apples, candy bar chunks, and a fluffy dressing. It shows up at every potluck for a reason.

Stir up this Snickers apple salad when you need a no-bake dish for a get-together.

Pumpkin Desserts

Pumpkin Sheet Cake

A thin, tender pumpkin cake under poured brown butter frosting that sets while it’s still warm.

Bake this pumpkin sheet cake when you need one pan to feed the whole table.

Pumpkin Dump Cake

Pumpkin pie flavor with a crisp buttery top, and not a crust in sight.

Save this pumpkin dump cake for pumpkin pie flavor the easy way.

Pumpkin Poke Cake

Poke it, soak it, and pile on the whipped cream. This is the one people ask about.

Grab this pumpkin poke cake when you want a cozy fall cake everyone remembers.

Pumpkin Cheesecake Cake

Spiced pumpkin cake layered with creamy cheesecake, for when you want to show off a little.

Pull out this pumpkin cheesecake cake for a pumpkin dessert worth showing off.

Pumpkin Cheesecake Bars

A stack of desserts bars with a graham cracker crust and swirled pumpkin cheesecake filling are in the center of the photo

Creamy pumpkin cheesecake cut into easy squares for a crowd.

Try these pumpkin cheesecake bars when you need a crowd-friendly fall dessert.

Pumpkin Lush

Layers of cream cheese, pumpkin pudding, and whipped topping, no baking required.

Make this pumpkin lush for a no-fuss layered pumpkin dessert.

Pumpkin Fluff

A five-minute pumpkin dip that never lasts long at a party.

Whip up this pumpkin fluff when you want a quick pumpkin treat.

Easy Pumpkin Bread

Baked loaf of pumpkin bread on parchment paper.

Moist pumpkin bread with cream cheese and toffee tucked inside.

Save this pumpkin bread recipe for pumpkin bread that’s a step above the usual.

Pumpkin Streusel Muffins

Spiced pumpkin muffins with a buttery streusel top, made for busy mornings.

Grab these pumpkin muffins when you want a grab-and-go fall breakfast.

No Bake Pumpkin Pie

Pull out this no bake pumpkin pie for pumpkin pie when the oven’s already full.

Pumpkin Patch Brownies

Fudgy brownies dressed up for fall. The kids get a kick out of these.

Try these pumpkin patch brownies when you want a festive treat the kids will love.

Caramel and Pecan Desserts

Caramel Sheet Cake

Buttery cake with from-scratch caramel frosting poured on warm. Caramel folks, start here.

Make this caramel sheet cake when caramel is your love language.

Pecan Pie Dump Cake

All the gooey pecan pie flavor with a fraction of the work.

Bake up this pecan pie dump cake for pecan pie taste the easy way.

Butter Pecan Cake

Toasted pecans and a buttery crumb, straight off the church-supper table.

Save this butter pecan cake for that toasted-pecan, old-fashioned flavor.

Pecan Pie

The classic gooey, nutty pecan pie your holiday table’s been waiting on.

Grab this pecan pie recipe when only real pecan pie will do.

Turtle Pie

Chocolate, caramel, and pecans layered into a cool, sliceable pie.

Make this turtle pie for a turtle-candy dessert in pie form.

Turtle Cookies

Chocolate, caramel, and pecans in a little cookie you can hand out by the dozen.

Bake up these turtle cookies when you want turtle candy in cookie form.

Caramel Cupcakes

Caramel cupcake with caramel buttercream frosting in a swirl.

Tender cupcakes crowned with caramel buttercream.

Grab these caramel cupcakes when you want caramel in a single serving.

Cozy Spice and Other Fall Favorites

Harvest Cake

Warm spices and a cozy crumb, made for cool weather and a full table.

Try this harvest cake when the weather turns and you want something spiced.

Cinnamon Coffee Cake

slice of coffee cake on white plate — Coffee Cake Recipe

Tender coffee cake with a cinnamon swirl and a crumb top, made for a slow morning.

Bake up this cinnamon coffee cake when you want something cozy with your coffee.

Sock It To Me Cake

Sour cream cake with a cinnamon-pecan streusel running right through the middle.

Save this sock it to me cake for a vintage cake that never goes out of style.

Shoofly Cake

An old molasses cake with a crumb topping, straight from Amish country.

Grab this shoofly cake when you’re craving an old-fashioned molasses cake.

Butterscotch Cinnamon Pie

Creamy butterscotch and warm cinnamon in a pie you don’t see every day.

Pull out this butterscotch cinnamon pie for a cozy, out-of-the-ordinary pie.

Sweet Potato Bread Pudding

Sweet potato casserole and bread pudding rolled into one warm, spoonable dish.

Make this sweet potato bread pudding for a warm, spoonable fall dessert.

The Flavors That Make Fall Feel Like Fall

You don’t need anything fancy to bake for fall. A can of pumpkin, a bag of apples, a little cinnamon and caramel, and you’ve got something everyone remembers. Pick one from the list, make it this weekend, and let your kitchen smell like the season.

Hummingbird Sheet Cake

August 8, 2026

This Hummingbird Sheet Cake combines the beloved Southern hummingbird cake flavors in a convenient sheet cake form.

If you need another crowd-pleasing cake, try my easy cloud cake.

If you need desserts that slice easily and feed a crowd, take a look at my potluck desserts collection, where you’ll also find this similar Preacher’s Cake that is a lot like this one but it’s made without banana.

What is a Hummingbird Cake?

Think ripe bananas, crushed pineapple, and toasted pecans topped with rich cream cheese frosting - all the goodness in one pan. Whether you’re serving it at a family gathering, a potluck, or just because, this cake is sure to steal the spotlight.

Hummingbird cake is Southern baking at its finest. Take a look at more Southern cakes worth keeping.

This cake is in my cookbook

Cakes for the
Potluck Table

Sixty old-fashioned cakes, coming this spring. Six of the recipes are free right now.

Send me the six cakes

Why You'll Love This Hummingbird Sheet Cake

Tropical Flavors in Every Bite
This cake is a perfect balance of sweet, fruity, and nutty flavors. With bananas and pineapple adding moisture and natural sweetness, it's like a tropical vacation in every bite.
Super Easy to Make
From mixing to baking, this recipe takes just about an hour. With simple ingredients and a few straightforward steps, you'll have a stunning dessert without the fuss.
Cream Cheese Frosting - Need We Say More?
The luscious cream cheese frosting is the icing on the cake (literally!). It's smooth, creamy, and adds just the right amount of sweetness to balance the cake's flavor.
Perfect for Potlucks, Parties, and More
This sheet cake feeds a crowd and is an absolute hit at gatherings. Serve it for birthdays, holidays, or even a casual weeknight dessert - it's versatile and always delicious.

Recipe Breakdown

Notes About Key Ingredients:

See the full ingredients list in the recipe card below:

Flour: Stick with all-purpose flour for the best texture.
Eggs: Using room temperature eggs helps them incorporate more smoothly.
Vegetable oil: Canola or refined avocado oil also works.
Crushed pineapple with juice: Don't drain the juice! You want it for this recipe.
Mashed bananas: Use bananas with lots of brown spots for the best flavor and texture.
Chopped pecans: You can substitute with walnuts if you prefer.
Cream cheese and unsalted butter: Make sure both are softened.
Powdered sugar: Sifted to avoid clumps and create a fluffy frosting.
Heavy Whipping Cream: If you don't have heavy cream, you can use whole milk or half-and-half, but start with less since they are thinner.

Directions:

Preheat & Prepare the Pan:
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined.

Flour, sugar, cinnamon, baking soda, and salt in mixing bowl.

Add Wet Ingredients:
Add eggs and vegetable oil to the dry ingredients. Stir until just combined. Don't overmix - it'll seem thick at first, but the next steps will loosen it up.

Eggs and oil added to dry ingredients in mixing bowl.

Add the Fun Stuff:
Fold in the pineapple (juice and all), mashed bananas, vanilla extract, and 1 cup of chopped pecans (if using). Be gentle here - just mix until everything is incorporated.

Pineapple, bananas and pecans in mixing bowl with other ingredients.

Bake the Cake:
Pour the batter into your prepared baking dish and spread it evenly. Bake for 40-45 minutes, or until a toothpick comes out clean from the center. Let it cool completely.

Make the Cream Cheese Frosting:
In a separate bowl, beat softened cream cheese and butter until smooth. Add vanilla extract and sift in the powdered sugar, mixing until fluffy. If it's too thick, add a tablespoon of heavy cream at a time until you reach a spreadable consistency.

Frosting for hummingbird cake in a mixing bowl.

Frost & Serve:
Spread the frosting over the cooled cake and sprinkle the remaining pecans on top. Slice into squares and serve!

Baked hummingbird cake in baking dish, frosted with pecans.

A Few Tips for Perfection

Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake. Brown spots are key!
Don't Drain the Pineapple: The juice adds moisture, so keep it in the batter for the best texture.
Let the Cake Cool Completely: For easy frosting, make sure the cake has cooled down completely before you start spreading the cream cheese frosting.
Make-Ahead Option: You can bake and frost this cake a day ahead. It gets even better the next day as the flavors meld together!

A slice of Hummingbird cake on a vintage plate.

FAQs About Hummingbird Sheet Cake

Can I skip the nuts?

Absolutely! If you're not a fan of pecans (or have a nut allergy), feel free to leave them out. Walnuts are also a great option if you want a different flavor.

How do I store leftovers?

Cover the cake tightly and store it in the fridge for up to 5 days. For the best texture, bring it to room temperature before serving.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then store in the freezer for up to 2 months. Thaw completely before frosting and serving.

Why This Hummingbird Sheet Cake is a Must-Make

This old-fashioned dessert recipe is everything you want in a dessert. It's easy, it's delicious, and it's sure to be a crowd-pleaser. Whether you’re serving it at a potluck or enjoying it for a cozy family night, this tropical-inspired treat will quickly become a favorite.

Curious About Other Tropical Cake Recipes?

Here are a few more sweet treats you'll love:

Recipe

A serving of hummingbird cake on a vintage, round dessert plate.

Print Pin

5 from 3 votes

Hummingbird Sheet Cake

This hummingbird sheet cake is bursting with bananas, pineapple, and warm cinnamon, topped with a rich cream cheese frosting and perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings pieces

Calories 795kcal

Author Jessica Burgess

Ingredients

For the cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
3 large eggs room temperature
1 cup vegetable oil
1 cup crushed pineapple with juice
2 cups mashed ripe bananas about 4 medium bananas
2 teaspoons pure vanilla extract
1 ¼ cups chopped pecans optional, divided

For the cream cheese frosting:

2 – 8 ounce blocks cream cheese, softened
½ cup 1 stick unsalted butter, softened
1 tablespoon pure vanilla extract
4 ½ cups powdered sugar sifted
1-2 tablespoons heavy whipping cream optional

Instructions

Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish or line it with parchment paper. Set the baking dish aside.

For the Hummingbird Cake

In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until all the ingredients are combined.
Add 3 large eggs and 1 cup vegetable oil directly to the dry mixture. Stir gently with a wooden spoon or rubber spatula until the ingredients are just combined. The mixture will be fairly thick but will thin out after the next step.
Fold in 1 cup crushed pineapple with juice, 2 cups mashed bananas, 2 teaspoons pure vanilla extract, and 1 cup chopped pecans (optional) until all of the ingredients are combined. Don't overmix the batter.
Pour the batter into the prepared 9×13-inch baking dish and smooth out the top of the batter so that it is even.
Place in the oven and bake for 40-45 minutes, or until a cake tester or toothpick comes out clean from the center. Let it cool completely in the pan on a cooling rack.

For the Cream Cheese Frosting

To make the cream cheese frosting, beat (2) 8-ounce blocks of softened cream cheese and ½ cup (1 stick) of softened unsalted butter together in a large bowl using a hand or stand mixer until smooth and creamy (about 2-3 minutes).
Add 1 tablespoon pure vanilla extract, then gradually mix in 4 ½ cups of sifted powdered sugar until the frosting is thick and fluffy. If your frosting feels too thick to spread easily, beat in 1-2 tablespoons of heavy cream, a little at a time, until you reach your desired consistency.
Spread the frosting over the cooled cake, making sure to go thick and even across the top. Sprinkle the remaining ¼ cup of chopped pecans over the frosting, if using, and then slice into squares.

Video

Notes

This cake gets even better the next day after the flavors have had time to mingle.

Nutrition

My cookbook · Coming this spring

Cakes for the
Potluck Table

Sixty cakes that never come home leftover. Six are yours free right now.

Send me the six cakes

Homemade Whipped Cream (Just 3 Ingredients, Ready in 5 Minutes)

August 8, 2026

Homemade whipped cream is one of those little extras that makes any dessert feel special, and it comes together with three ingredients in about five minutes.

Whipped cream is also the finishing touch on this strawberry pie without Jell-O.

Real cream, a spoonful of powdered sugar, and a splash of vanilla beat up into soft, billowy clouds that taste like a little spoonful of heaven. Spoon it over berries, dollop it on pie, or fold it onto a strawberry whipped cream cake.

An Easy Whipped Cream Recipe That Beats the Stuff in the Tub

Spoon holding a bite of homemade whipped cream over a bowl of strawberries.

Real whipped cream is lighter and creamier than anything from a can, and it’s the kind of finishing touch that makes a dessert taste homemade. It only needs three ingredients you probably already have, and it turns even the simplest treat into something worth serving. A spoonful on a slice of turtle pie or a warm bowl of cherry dump cake makes all the difference.

It’s also endlessly useful. Pile it on sliced strawberries for the easiest summer dessert there is, layer it into a no-bake treat, or set it out next to a strawberry crunch cheesecake. It’s the kind of recipe that earns a spot at every potluck and Sunday dinner.

Best of all, it’s fast. Five minutes with a hand mixer and you’ve got fresh cream ready to go. Get the hang of it once, and it becomes second nature.

Bowl of strawberries topped with homemade whipped cream.

FAQs

What kind of cream do you need to make whipped cream?

You need heavy whipping cream or heavy cream. Both have enough fat to whip into peaks and hold their shape, and they’re basically the same thing, so grab whichever your store carries. Skip half-and-half and milk.

Can you use milk instead of heavy cream?

No. Milk and half-and-half don’t have enough fat to trap air and form peaks. You’ll just end up with cold, sweet milk. Heavy whipping cream is the only way to get that fluffy texture.

Should you use powdered sugar or granulated sugar?

Powdered sugar works best. It dissolves smoothly, and the little bit of cornstarch in it helps the cream hold its shape a touch longer. Granulated sugar can leave a gritty texture since it doesn’t fully dissolve.

How do you know when whipped cream is done?

Watch the peaks. Soft peaks fold over at the tip when you lift the beaters, which is perfect for spooning over fruit or cocoa. Stiff peaks stand straight up and hold their shape, which is what you want for topping pies or piping. Stop as soon as you hit stiff peaks so you don’t overdo it.

Can you make homemade whipped cream ahead of time?

Yes. It’s best fresh, but you can make it up to a day ahead and keep it covered in the fridge. If you need it to hold longer or plan to pipe it, stabilize it with a little gelatin (see the recipe notes). Stabilized whipped cream keeps its shape for a few days.

Why is my whipped cream runny, and can you fix over-whipped cream?

Runny cream usually means it wasn’t cold enough or didn’t whip long enough. Start with cream straight from the fridge and keep beating. If you go too far and it looks grainy, gently stir in a splash of fresh cold cream by hand to smooth it back out. Just catch it before it turns to butter.

How long does homemade whipped cream last, and can you freeze it?

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. It may soften a little, so give it a quick whisk before serving. You can also freeze it. Drop dollops onto a parchment-lined tray, freeze until solid, then keep them in a freezer bag for up to 3 months. Set them right on your hot chocolate or coffee straight from the freezer.

What do you use whipped cream on?

Just about anything. It’s a natural on pie, shortcake, and fresh berries, and it melts into hot chocolate and coffee. It’s also the finishing touch on no-bake desserts like pumpkin lush and the best Oreo dessert. Once you have a batch, you’ll find plenty of excuses to use it.

Ingredients

See the recipe card below that has the printable, full ingredient list and instructions.

1 cup cold heavy whipping cream – The base. It has to be cold to whip up into peaks.
2 tablespoons powdered sugar – Sweetens the cream and helps it hold its shape. Use 3 tablespoons if you like it sweeter.
1 teaspoon vanilla extract – Adds that warm, classic flavor.

Instructions

Pour 1 cup cold heavy whipping cream into a large mixing bowl.
Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Heavy cream, powdered sugar and vanilla in a mixing bowl to make homemade whipped cream.

Beat with a hand mixer on medium speed until soft peaks form.
Keep beating until stiff peaks form, watching closely so you don’t overmix.

Homemade whipped cream in a mixing bowl.

Serve right away, or refrigerate until you’re ready to use it.

Whipped Cream with Gelatin

This recipe is designed to be a classic homemade whipped cream that’s perfect for serving right away. If you’re making it ahead of time or need it to hold its shape for piping, you can easily stabilize it with gelatin. I’ve included those instructions in the recipe notes below.

Tips

Chill your mixing bowl and beaters for about 15 minutes before you start. Cold equipment gives you the fluffiest results.
Keep the cream cold right up until you whip it. Cold cream whips faster and holds better.
Watch closely once you reach soft peaks. Stiff peaks come quickly, and a few extra seconds can turn the cream grainy.
Use 2 tablespoons powdered sugar for an all-purpose cream, or 3 tablespoons if you want it sweeter.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
To make it hold up for piping or making ahead, stabilize it with gelatin. See the recipe notes.

Wooden serving spoon dishing out homemade whipped cream.

More Recipes

If you love easy desserts like this one, then you’ll also love these sweet treats to top with a spoonful of fresh cream:

Recipe

A spoonful of homemade whipped cream resting above strawberries.

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Homemade Whipped Cream

Light, fluffy homemade whipped cream made with just three ingredients. It comes together in about five minutes and tastes worlds better than the store-bought kind. Perfect on pie, berries, hot chocolate, and everything in between.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 110kcal

Author Jessica Burgess

Ingredients

1 cup cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Pour the cold heavy whipping cream into a large mixing bowl.
Add the powdered sugar and vanilla extract.
Beat with a hand mixer on medium speed until soft peaks form.
Continue beating until stiff peaks form, being careful not to overmix.
Serve immediately or refrigerate until ready to use.

Notes

For the fluffiest whipped cream, chill the mixing bowl and beaters for about 15 minutes before starting.
Use 2 tablespoons powdered sugar for a versatile, lightly sweet cream, or 3 tablespoons for a sweeter version.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
To stabilize the whipped cream so it holds its shape for piping or making ahead: Bloom 1 teaspoon (one 0.25-ounce packet) of unflavored gelatin in 1 tablespoon cold water. Let it sit for 1 minute, then microwave for 5 to 10 seconds, just until melted. Let it cool until warm but not hot, then slowly drizzle it into the cream once it reaches soft peaks. Keep beating until stiff peaks form.

Nutrition

Ham and Beans Recipe

August 7, 2026

Ham and Beans: An old-fashioned and flavorful ham and bean soup recipe that’s made of canned great northern beans, ham, spices, and chicken broth!

Big pot, big crowd. That’s the idea behind my old-fashioned church supper recipes.

With only a 7-minute prep time and 45-minute cooking time, this easy recipe is a vintage soup recipe you’ll want to add to your meal plan for dinner or a weekend comfort meal.

Ham and beans in a white bowl with side of cornbread dipped in.

Sometimes a warm, and easy bowl of soup is what sounds good on a cold day. This 15 bean soup is one that we love to have on the rotation along with this ham and beans recipe. They’re both so easy to make but the 15-bean soup has more of a cajun flair while this ham and beans recipe has a gentle warm flavor that the whole family will love.

But if you’re looking for multiple soup recipes, perhaps for a food bar or to serve at a pot-luck, you may also love our hearty soups, like this Cowboy Stew recipe, our taco soup recipe, easy chili recipe, and this easy lasagna soup recipe!

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Why This Recipe Works

Large Batch Cooking: Although this recipe serves 6, it’s a great recipe that’s enjoyed the next day so it’s a great way to cook once and have a meal for days if you’re only cooking for a small amount or you can easily double or triple for a huge batch!
Great way to use leftover ham: This recipe calls for a hearty ham that you can buy at the grocery store but it’s also a great use of leftover ham bone, ham shanks, ham hocks, leftover holiday ham (like leftover Easter ham) or whatever you think is the best ham!
Old Fashioned Recipe: It’s a recipe that has been around for many years and is a delicious soup that you would normally find in a large soup pot served with cornbread muffins at Grandma’s table, next to this easy chicken pot pie recipe! Pork dinners like this have long been part of old-fashioned comfort cooking.

Ingredients Needed

I’ve highlighted a couple of ingredients with some relevant notes but all are simple ingredients.

Labeled ingredients on counter for ham and beans

Broth – We use my homemade chicken broth for this recipe although you can also use low-sodium broth.
Beans – Using canned beans instead of dried beans is a faster way to make ham and beans since the beans have already been cooked
Ham – Using pre-diced ham saves time but leftover ham (like we did for this ham casserole) works great as well. Dicing a ham steak or thickly sliced deli meat is also a great choice.

Substitutions

Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:

Beans – you can use navy beans, dried beans with a quick soaking of beans method, cannellini beans, or pinto beans. If using dried beans, soak the beans overnight and drain. Simmer with broth, meat, and seasonings for 2-3 hours.
Ham – ham shanks, smoked ham hock, any extra ham you may have on hand or just an easy ham that you love to cook with.
Broth – You can use vegetable broth or even homemade chicken broth.

Equipment

We cooked this ham and beans recipe on the stove top in a dutch oven but you may also want to try making it in the crock pot or an electric pressure cooker.

How to Make Ham and Beans

There aren’t many steps to this recipe since it’s a quick, dump-and-go soup!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Beans, ham, and ham hock added to stock pot, with broth and spices sitting around pot. — Image 1

Broth and spices added to stock pot with ham and beans. — Image 2

STEP 1. Beans and Ham. Place beans, ham, and ham hock to a large pot or dutch oven. (Image 1).

STEP 2. Broth and Spices. Next, add broth and spices and stir to combine (Image 2).

Ham hock and bay leaves removed from pot — Image 3

Ham hock on cutting board with bay leaves sitting beside the board. — Image 4

STEP 3. Boil. Bring to a boil for 5-10 min* stirring frequently.

Tip: *For creamier beans, boil for 10 minutes and stir often. If less creamy beans are desired boil for a shorter amount of time and stir less often.

STEP 4. Reduce heat to a simmer. Simmer for 30-35 min stirring occasionally (Image 3).

STEP 5. Remove. Once done remove bay leaves and ham hock (Image 4).

Ham pieces from ham hock, added back in to the stock pot. — Image 5

Simmering ham and beans in stock pot. — Image 6

STEP 6. Remove meat. Remove as much meat as possible from the ham hock and return the meat to the pot (Image 5).

STEP 7. Stir & Serve. Stir once more and serve with cornbread and a dash of black pepper if desired (Image 6).

Ladle full of cooked ham and beans in stock pot.

Recipe Pro Tips

Side dishes for ham and beans. It’s common to serve ham and beans with cornbread but you could also serve it with rice, air fryer garlic bread, or French bread.
More veggies. Adding thinly sliced carrots in the last 10 minutes of cooking is something you can do if you’re looking to add more color or vegetables to your recipe.

Bowl of ham and beans with spoon inside, and a piece of cornbread on side of bowl.

Recipe FAQs

Should I use ham hocks for ham shanks for ham and beans?

You can use either. Ham hocks tend to have less meat on them than ham shanks, however, they both work well.

What kind of beans do you put in ham and beans?

There are many different kinds of beans you can put in your ham and beans. The most popular types are great northern beans, navy beans, pinto, or cannellini beans.

How do you thicken ham and beans?

Cooking your beans longer, and stirring the beans often, can make a creamier, thicker, ham and beans. Or, you can also combine a mixture of flour and water or broth (about 3 Tablespoons of flour and 1 cup of liquid) and pour in to the pot, and allow to simmer until thickened.

Can I make ham and beans in a slow cooker?

Yes. Add everything to the slow cooker and cook on low for 6-7 hours (or high for 3-4), until the flavors meld and the ham is tender. Since the beans are canned, you’re really just simmering it all together, so it’s hands-off and forgiving.

Can I make this in the Instant Pot?

You can. Use the sauté setting to warm everything, then pressure cook on high for about 10 minutes with a natural release. The beans are already cooked, so you’re mostly building flavor, keep the time short.

Can I use dried beans instead of canned?

Yes, but plan ahead. Soak about a pound of dried great northern beans overnight, then simmer until tender before adding everything else. It takes longer, but dried beans and a ham bone make an extra-rich pot.

What do you serve with ham and beans?

Cornbread is the classic, it’s made for soaking up the broth. A simple green salad or a side of greens rounds it out.

Storage

Refrigerate any leftovers in an airtight container for up to 5 days. Reheat on the stove or in the microwave. You can also freeze ham and beans in an airtight container for up to 3 months. Let them thaw in the refrigerator overnight before warming.

More Comfort Food

If you love comforting meals like this, you might enjoy browsing these old-fashioned dinner recipes too.

For another pot of beans to serve with cornbread, try these Southern black eyed peas. They cook with bacon and don’t need an overnight soak.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Bowl of ham and beans with spoon, and cornbread sitting on side of bowl.

Print Pin

4.82 from 11 votes

Ham and Beans Recipe

Ham and Beans: A flavorful ham and bean soup recipe that's made of canned great northern beans, ham, spices, and chicken broth! With only a 7-minute prep time and 45-minute cooking time, this easy recipe is a soup recipe you'll want to add to your meal plan for dinner or a weekend comfort meal.

Course Main Course

Cuisine American

Prep Time 7

Cook Time 45

Total Time 52

Servings servings

Calories 554kcal

Author Jessica Burgess

Ingredients

5 – 15 ounce cans great northern beans 3 drained and 2 undrained
4 cups chicken broth
2 cups diced ham
2 Tablespoons dried minced onions
2 bay leaves
1 smoked ham hock
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Instructions

Place all ingredients into a large pot or dutch oven.
Bring to a boil for 5-10 min* stirring frequently.
Reduce heat to a simmer. Simmer for 30-35 min stirring occasionally.
Once done remove bay leaves and ham hock.
Remove as much meat as possible from the ham hock and return the meat to the pot.
Stir once more and serve with sweet cornbread and a dash of black pepper if desired.

Video

Notes

* For creamier beans, boil for 10 minutes and stir often. If less creamy beans are desired boil for a shorter amount of time and stir less often.

To Store: Refrigerate any leftovers in an airtight container for up to 5 days.

To Freeze: You can also freeze ham and beans in an airtight container for up to 3 months. Let them thaw in the refrigerator overnight before warming.

Nutrition

Easy Weekly Meal Plan #8: Five Dinners and Milky Way Cake

This week’s menu

Night 1: Chicken and rice casserole and green beans

Night 2: Turkey breast, cornbread dressing, and green bean casserole

Night 3: Leftovers or eat out

Night 4: Chili mac on Halloween

Night 5: School pizza and a green salad

Night 6: Lemon pepper salmon and butternut squash

Night 7: Open night

Something sweet: Milky Way cake

A little preparation before the week starts

Grocery list

Produce

Meat and fish

Bread, dairy, and eggs

Cans, jars, and frozen

Check your pantry: sauces, baking ingredients, and seasonings

Optional extras

Want a month at a time?

Creamy Homemade Mashed Potatoes

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Crispy Steak Fingers with a Buttermilk Coating

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Why Put Mayonnaise in Chocolate Cake?

Cakes for thePotluck Table

Ingredient Notes

How to Make Mayonnaise Cake

1. Bloom the Cocoa

2. Whisk In the Mayonnaise

3. Add the Dry Ingredients and Bake

Make the Chocolate Buttercream

Tips for a Moist Cake

Make Ahead and Storage

Recipe FAQs

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Chocolate Mayonnaise Cake

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This week’s menu

Night 1: Chicken pot pie and a green salad

Night 2: Smothered cube steak and fried potatoes

Night 3: Leftovers or eat out

Night 4: Panko crusted cod and macaroni and tomatoes

Night 5: Slow cooker ham and sweet potato crunch

Night 6: Beanie weenies and homemade biscuits

Night 7: Open night

Something sweet: Texas sheet cake

Cakes for the
Potluck Table