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Carrot Salad

Carrot Salad

This carrot salad is so easy, using everyday ingredients like raisins, oil, vinegar, and sugar! Since it’s made without mayonnaise it’s a perfect choice when making spring and summer salad recipes!

Carrot salad in round bowl, next to wooden spoon.

I am THRILLED to have Elise from Elise Cellucci Photography + Film here today, sharing a carrot salad recipe with us!

Carrot Salad without Mayonnaise

We love carrots at my house, and I was tired of the same old salads.

Knowing my girls love carrots, I knew I wanted to make a carrot salad and I wanted to try something new.

So when looking for a carrot salad recipe, I noticed most were made with a creamy sauce as well as using mayonnaise. But, my husband does not like mayonnaise so I knew I needed to come up with an alternative recipe that did not have the creamy dressing.

Carrot salad in round bowl.

How to Make Carrot Salad

Knowing this, I went to my neighbor who is from Israel.

I remember her telling me that in Israel they have a vegetable with every meal, including breakfast. Every time I go to her they always have a fresh salad as well, so I knew she was the perfect person to ask!

She shared a favorite recipe with me of hers and I took that recipe and added a bit of an American twist to it. Not only did my family love it, but her family too! In fact, her 11 year old keeps asking her to make the salad. It was that yummy!

Ingredients Needed: (See the recipe card below for the full recipe and list of ingredients)

Carrots and green onions on marble countertop.
  • garlic – minced garlic is preferred for the freshest flavor
  • oil – avocado oil is recommended, however coconut, olive, almond, or your favorite salad oil can be used.
  • apple cider vinegar – this gives the carrot salad dressing a tang that’s balanced with the oil and sugar.
  • liquid aminos – soy sauce can be used instead, and this will give a salty flavor to the sweet and tangy dressing.
  • brown sugar – used to slightly sweeten the carrot salad dressing to balance the tang and saltiness.
  • grated ginger – fresh is best for the freshest vegetable salad
  • carrots – fresh, raw, carrots are needed to make this salad for the crunchiness.
  • green onions – these are a great addition to the salad for color and flavor.
  • walnuts – these are optional for more crunch
  • raisins – these are optional for a touch of sweetness and chewy texture

I promise there is little prep. All you need to do is peel/shred the carrots into thin ribbons. The flavor from the carrots freshly sliced is amazing.

Aside from the carrots, you will need to chop the green onions and mince the garlic. That is all the chopping prep you need to do.

The rest is just mixing everything together. Plus it can all be done in one bowl!

Green onions on wooden cutting board, sitting next to shredded carrots.

Carrot Salad with Raisins and Walnuts

Although raisins and walnuts are optional, the texture and flavors of the raisins and nuts would be hard to pass-up, and something that is expected in a lot of carrot salads! Don’t be afraid to try these!

Carrot salad in bowl, next to mixing bowl of more carrot salad.

From the fresh carrots to the yummy dressing, this salad is sure to become a family favorite. I hope your family enjoys it as much as my family (and neighbors family) do.

Expert Tips and FAQs

How do you cut carrots for carrot salad?

Shredding the raw carrots thin, and in to small pieces makes it easier to take a bite. You can also slice the carrots in very then ribbons. Or, to keep things simple, buy shredded carrots at the store.

Do you have to peel carrots for salad?

It’s best to peel carrots for a carrot salad for presentation, although not required. Make sure the carrots are cleaned thoroughly.

How long can you keep carrot salad in the fridge?

Carrot salad can be stored in the refrigerator and needs to be enjoyed within 3-4 days.

Carrot salad in round bowl, with fork sticking in the top of the salad.

Craving More Recipes?

Originally published: February 2019
Photos updated and republished: April 2025

Recipe

Carrot salad in small round bowl, by blue fabric napkin.
Print Pin
5 from 4 votes

Carrot Salad

Carrot salad tossed in a savory oil dressing, then sprinkled with sweet raisins to create a delicious spring and summer side dish recipe.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 218kcal
Author Jessica Burgess

Ingredients

  • 6-8 carrots cleaned and peeled
  • 1-2 clove(s) garlic minced
  • 3 tablespoons avocado oil
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon liquid aminos or soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh grated ginger
  • 3 green onions
  • ¼ cup walnuts optional
  • ¼ cup raisins optional

Instructions

  • In a large size bowl, mix together the garlic, oil, vinegar, liquid aminos, brown sugar, and ginger.
    1-2 clove(s) garlic minced, 3 tablespoons avocado oil, 1½ tablespoons apple cider vinegar, 1 tablespoon liquid aminos, 2 teaspoons brown sugar, 1 teaspoon fresh grated ginger
  • Peel carrots into ribbons by swiping the peeler from the fat end to the tip. Add to the bowl. 
    6-8 carrots
  • Chop the green onions and add to bowl.  
    3 green onions
  • Mix well.  Right before serving toss in the walnuts and raisins.  
    ¼ cup walnuts, ¼ cup raisins

Notes

See the “Expert Tips” and “Ingredients” sections in the post for more helpful tips on how to make this carrot salad recipe a success.

Nutrition

Serving: 4g | Calories: 218kcal | Carbohydrates: 19g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 424mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15375IU | Vitamin C: 7.6mg | Calcium: 46mg | Iron: 0.9mg

Lime Bars

These easy lime bars are made with a crunchy and chewy buttery crust, topped with a smooth, tart topping that’s full of lime flavor, making these an ideal dessert recipe for spring and summer.

Easy Lime Dessert

Similar to lemon bars, these lime bars are bursting with citrus flavor, all by using simple ingredients! In my key lime pie cookies, the filling is more of a creamy-lime texture, where these have a very tart lime filling, with the powdered sugar sweetness balancing out the tartness.

Lime bars cut, laying on counter, surrounded by cut limes.

Frequently Asked Questions:

Should I use fresh lime juice or bottled juice for lime bars?

You can use either one but fresh is what I prefer to use. You’ll need to juice about 3-4 large limes for fresh lime juice.

How do you store lime bars?

Refrigerator: Wrap the bars in plastic wrap or store them in an airtight container. Store them in the refrigerator for up to 3 days. Dust more powdered sugar on top as needed.
Freezer: Wrap the bars individually in plastic wrap, and store them in a gallon freezer bag. Place them in the freezer for up to 2 months, and thaw them individually before serving

Should I refrigerate lime bars before serving?

Yes. Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.

Should lime bars be served chilled or warm?

Serving them chilled or at room temperature is best.

Three lime bars stacked, with a bite taken out of the top one.

Ingredients Needed: (See recipe card below for the full recipe)

For the Crust:

  • butter – salted or unsalted butter can be used in the recipe. If you use salted butter, omit the added salt from the crust and filling.
  • all-purpose flour
  • salt – if using unsalted butter, a half a teaspoon of salt is best to use. If using salted butter, you can omit this salt.
  • sugar – white granulated sugar will sweeten the shortbread crust that helps offset the tartness of the lime filling.

Lime Filling:

  • sugar – white granulated sugar is also used in the filling to offset the tartness of the lime juice.
  • lime juice – fresh is preferred
  • lime zest – zesting fresh limes is best but you can use dried lime zest if that’s what you have on hand.
  • eggs
  • butter – unsalted or salted butter can be used. If using salted, you can omit the salt in the ingredients list.
  • salt – only if using unsalted butter.
  • blue food coloring – this is optional to make the lime bars a bright lime green color.
  • powdered sugar – this is optional for dusting on top.
Ingredients for lime bars sitting on marble counter top.

How to Make Lime Bars

Preheat the oven to 350°F.

How to Make Shortbread Crust for Lime Bars:

Image showing flour, sugar, salt and butter in glass mixing bowl, and image of mixture in baking dish.

Use an electric mixer to mix the flour, sugar, salt, and butter in a medium or large bowl until the butter is the size of peas and the dough sticks together when pressed.

Dump the dough into a parchment-lined, 9×9 square pan, and press it into the bottom. Bake the crust for 20 minutes or until it turns golden brown around the edges. Don’t turn off the oven yet.

How to Make Lime Bar Filling:

While the crust is baking, whisk the sugar and lime juice together in a medium saucepan over medium heat until it starts to simmer. Lower the heat to low and let it continue simmering.

Image showing lime juice and sugar in sauce pan and eggs being mixed with lime juice mixture.

In a medium bowl, beat the eggs. Scoop out 1⁄3 cup of the lime and sugar mixture, and slowly pour it into the beaten eggs while whisking quickly. This will heat (temper) the eggs so they won’t cook when added to the saucepan.

Slowly pour the tempered egg mixture into the saucepan with the remaining lime juice and sugar mixture, whisking constantly. Continue whisking until the mixture is thick, about 7 minutes and coats the back of a spoon without immediately running off of it.

Process images showing the butter being added to the sauce pan, and lime zest added.

Remove the mixture from heat, and whisk in the butter. Once the butter is completely mixed in, add the lime zest and salt.

Food coloring added to lime bar filling in saucepan and lime filling poured in to baking pan.

Add 1 small drop of blue food coloring, if desired, to make the bars green.

Whisk until everything is combined. Pour the filling over the crust, and bake the bars for 10 minutes or until the filling starts to bubble around the edges.

Lime bars cut with powdered sugar sprinkled on top.

Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.

Dust the bars with powdered sugar, slice, and serve chilled or at room temperature.

Recipe Tips

  • If it looks like the eggs have cooked, run the filling through a fine mesh sieve to remove any cooked egg bits before you add the butter and lime zest.
  • The natural color of the bars is yellow. You can serve them like this or add a small drop of blue food coloring to turn the bars green. The blue food coloring is optional, but when it combines with the natural yellow color of the bars, they turn green.
Lime bars with powdered sugar sprinkled on top, sitting on cutting board.

Craving More Recipes?

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

Lime bars in square shape, stacked on cutting board covered with parchment paper.
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Be the first to rate!

Lime Bars

Lime bars, similar to lemon bars, have a tart, smooth filling on top of a sweet, shortbread crunchy crust.
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 3 hours
Total Time 3 hours 50 minutes
Servings 16 bars
Calories 220kcal
Author Jessica Burgess

Equipment

  • 9×9 square baking pan
  • parchment paper
  • medium mixing bowl
  • electric mixer or stand mixer with paddle attachment
  • Medium Saucepan (at least 2 quarts)
  • Whisk

Ingredients

For the Crust:

  • 1½ cups all-purpose flour 180 grams
  • ¾ cup sugar 150 grams
  • ½ cup unsalted butter softened
  • ½ teaspoon salt

Lime Filling

  • 1 cup sugar 200 grams
  • 1 cup lime juice
  • 3 large eggs
  • 4 tablespoons unsalted butter softened
  • 3 teaspoons lime zest
  • ¼ teaspoon salt
  • 1 small drop blue food coloring optional, but it will help get that bright lime color
  • powdered sugar for dusting on top

Instructions

  • Preheat the oven to 350° F.

How to Make the Crust

  • Use an electric mixer to mix the flour, sugar, salt, and butter in a medium or large bowl until the butter is the size of peas and the dough sticks together when pressed.
  • Dump the dough into a parchment-lined, 9×9 square pan, and press it into the bottom.
  • Bake the crust for 20 minutes or until it turns golden brown around the edges. Don’t turn off the oven yet.

How to Make the Lime Filling

  • While the crust is baking, whisk the sugar and lime juice together in a medium saucepan over medium heat until it starts to simmer. Lower the heat to low and let it continue simmering.
  • In a medium bowl, beat the eggs. Scoop out 1⁄3 cup of the lime and sugar mixture, and slowly pour it intothe beaten eggs while whisking quickly. This will heat (temper) the eggs so they won’t cook when addedto the saucepan.
  • Slowly pour the tempered egg mixture into the saucepan with the remaining lime juice and sugar mixture, whisking constantly. Continue whisking until the mixture is thick, about 7 minutes and coats the back of a spoon without immediately running off of it.
  • Remove the mixture from heat, and whisk in the butter. Once the butter is completely mixed in, add the lime zest and salt. Add 1 small drop of blue food coloring, if desired, to make the bars green. Whisk until everything is combined. Pour the filling over the crust, and bake the bars for 10 minutes or until thefilling starts to bubble around the edges.
  • Let the bars rest at room temperature for an hour, then cover them with plastic wrap and refrigerate for at least 2 hours or until the bars are completely set.
  • Dust the bars with powdered sugar, slice, and serve chilled or at room temperature.

Nutrition

Serving: 1bar | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 124mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Depression Cake Recipe

This chocolate Depression Cake is perfect for so many occasions and is a top favorite of my cake recipes. Did you know you can make a chocolate cake with vinegar, and without eggs? It might seem strange, but you won’t taste it in the finished cake, and it can help make it SO moist.

Slice of chocolate depression cake on white plate, sitting next to cake pan.

It might seem odd to make war cake for a celebration – but when times are tough, we all need a dessert recipe to look forward to! This depression cake was born out of rationing in times of war and economic depression. No eggs or dairy are necessary to still have a delectable chocolate cake! (Note: The frosting DOES have dairy – so plan accordingly for frosting substitutes if necessary!)

If you are looking for more chocolate, I love to mix up my flavors and go for a Milky Way Cake or maybe one reminiscent of Ding Dongs. But if chocolate isn’t your thing, there’s always Cherry Chip! Any way you slice it, cake, is a celebration.

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: Especially if you are making just the depression cake, this is the perfect recipe to make up when the fridge is looking bare!
  • Allergy-friendly: This depression cake doesn’t have eggs or dairy (NOTE: The frosting DOES have dairy so plan accordingly for frosting substitutes.) making it perfect for allergies. Just use a different frosting that fits your needs.
  • Easy to make: Only one bowl is needed! Just mix the cake and bake.

Ingredients Needed (See the recipe card below for the full recipe!)

I’ve highlighted some of the ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic for this depression cake!

Labeled ingredients for depression cake.

Depression Cake Ingredients:

  • Flour – Regular all-purpose works best here. You can also try a 1-for-1 gluten-free flour blend if necessary.
  • Sugar – Though sugar was also rationed during the war, there was still plenty for baking cakes!
  • Cocoa powder – Unsweetened cocoa powder gives us a great chocolate flavor without excessive sweetness.
  • Water – This is our main liquid to bring the cake together.
  • Oil – Vegetable or canola oil is the main fat in this cake, taking the place of butter.
  • Vinegar – What? Yup! You won’t taste this at all – and it is our egg replacer.
  • Powdered Sugar – When combined with butter, we have a magnificent buttercream to top our cake!

Optional Chocolate Frosting Recipe:

  • powdered sugar
  • unsalted butter, softened (1 stick)
  • unsweetened cocoa powder
  • honey
  • heavy cream
  • pure vanilla extract

Substitutions

  • Dairy – no heavy cream for the frosting? Whole milk will also work, but you don’t want to reduce the fat any further.
  • Extract – try mint or almond in place of vanilla for a fun new frosting!

How to Make Depression Cake

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Spray a metal cake pan with cooking oil, and preheat your oven so you are ready to go.

Steps 1-4 of how to make depression cake.

STEP 1. Whisk the dry. Add dry ingredients to a large mixing bowl and whisk well to combine (Image 1).

Tip: For the best depression cake recipe, prepare your pan, heat the oven, and measure everything out before starting the batter so that you will have the proper end texture since the vinegar and baking soda react to make it rise, instead of eggs.

STEP 2. Add the wet. Add all wet ingredients to the bowl and stir to combine (Image 2).

STEP 3. Bake. Bake the cake in the preheated oven until a toothpick inserted in the highest point contains just a few moist crumbs (Image 3). Let cool completely (Image 4).

Frosting Recipe

This recipe for frosting does use dairy products. However, you can use the frosting recipe or store-bought recipe of your choice if you need to make it without dairy.

Steps 5-8 of how to make depression cake.

STEP 4. Whip icing. Add frosting ingredients, minus vanilla and cream, to a large bowl and whip with a mixer (Images 5 and 6).

STEP 5. Frost. Add in vanilla and enough cream to make a spreadable texture, then frost your cooled cake (Images 7 and 8).

Depression cake in cake pan, with a few slices removed.

Recipe Pro Tips

  • Allow to fully cool. The cake needs to be 100% cooled in order for the frosting to not melt!
  • Mix and go. Because the vinegar and baking soda react for your raising action, you need to mix up the batter and have the pan and oven ready!
Slice of depression cake on white plate.

Recipe FAQs

What is depression cake made of?

You use your basics of flour and sugar, but we are avoiding using eggs or any dairy! This cake was born out of American war rations and needing to save those ingredients for other uses. The addition of vinegar replaces eggs and there’s simple vegetable oil in place of butter.

Can you make a cake without eggs?

Yes! While eggs are traditionally a leavening item, we are swapping them out for vinegar. This will give us the raising action we need and you won’t even know the eggs are missing.

How should I store leftovers?

Store depression cake in an airtight container at room temperature for up to 5 days. It will keep longer in the refrigerator, but keep it tightly covered to keep it from drying out.

What to Serve with Depression Cake

I know the point of this cake is to go simple and make do with what you have, but the icing already takes it up a notch! And of course, to make a true celebration, you absolutely must serve next to a scoop of vanilla ice cream.

Slice of chocolate cake on white plate, with a fork lifting a bite off.

More Cake Recipes You’ll Love

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!

Originally published: December 2023
Republished and updated: April 2025

Recipe

Slice of depression cake on white plate.
Print Pin
5 from 4 votes

Depression Cake

This depression cake (or "war cake" or "wacky cake") is an easy cake recipe to keep in your book, and is an old-fashioned recipe that stands the test of time.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 servings
Calories 341kcal
Author Jessica Burgess

Equipment

  • 9×13 pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • cooling rack

Ingredients

Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ⅓ cups water
  • ⅔ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar

Frosting:

  • 1 ½ cups powdered sugar
  • 8 tablespoons unsalted butter softened, 1 stick
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons honey
  • 3 tablespoons heavy cream or whole milk
  • 1 tablespoon pure vanilla extract

Instructions

Cake:

  • Spray a 9×13 metal pan with nonstick cooking spray and preheat oven to 350°F.
  • In a large bowl, whisk all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda and salt.
    2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt
  • Add in water, vegetable oil, vanilla and white vinegar and whisk until ingredients are fully combined and smooth.
    1 ⅓ cups water, ⅔ cup vegetable oil, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar
  • Pour the batter into the metal pan and bake for 28-30 minutes until a toothpick comes out with just a few crumbs attached.
  • Place pan on a wire rack to allow it to cool completely before icing.

Frosting:

  • Prepare your frosting by mixing softened butter, cocoa powder, and honey in a medium bowl with a hand mixer on low. Mix just until combined and then add vanilla and heavy cream. Run on medium until nice and smooth.
    1 ½ cups powdered sugar, 8 tablespoons unsalted butter, 6 tablespoons unsweetened cocoa powder, 2 tablespoons honey, 3 tablespoons heavy cream, 1 tablespoon pure vanilla extract
  • Spread over cake and enjoy.

Video

Notes

  • Store in an airtight container at room temperature for up to 5 days. It will keep longer in the refrigerator, but keep it tightly covered to keep it from drying out.
  • Honey in the frosting – You can leave the honey out of the frosting if desired, as it will be sweet enough but the honey gives it the shiny glaze look that is beautiful.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 287mg | Potassium: 135mg | Fiber: 3g | Sugar: 32g | Vitamin A: 217IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 2mg

Shrimp Macaroni Salad

Shrimp Macaroni Salad: A shrimp pasta salad, using simple, everyday ingredients like mayo, and a few spices, that can be made in only 20 minutes!

We absolutely LOVE pasta salads around here and when it’s as easy as this one, it’s definitely one of our favorite side dishes to go with just about any dinner recipe!

Shrimp Pasta Salad With Mayo

Why You’ll Love This Recipe

It doesn’t matter if you’re accustomed to midwest living, southern living, or living somewhere else- I’m pretty sure that barbecued meat and cold side salads are a universally beloved thing. This shrimp pasta salad with mayo would be the perfect side dish to whip up for your next cookout! (As well as this tuna pasta salad!)

Let me ask you this – do you like tender pasta? Do you like fresh shrimp (or frozen shrimp that’s been thawed and cooked)? Would a good creamy mac salad make the list of your favorite salads?

If you answered yes to ALL of those questions, then this macaroni and shrimp salad with mayo dressing will probably be one of your new favorite recipes!

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Ingredients for Shrimp Pasta Salad

Labeled ingredients for shrimp macaroni salad.

You really only need a few simple ingredients that you can find at any grocery store to make this shrimp salad! So scan over the ingredient checklist below, check your cupboards, or head to the grocery store and get started!

  • 1 cup uncooked elbow macaroni
  • 1 cup cooked salad shrimp (small shrimp you can find in most grocery stores- if you buy it frozen, you’ll need to thaw it before using it in this recipe)
  • ¼ cup green onion, chopped
  • ¼ cup celery, chopped
  • fresh parsley (optional)

Dressing ingredients

  • ½ cup mayonnaise
  • 2 teaspoons white vinegar
  • ½ teaspoon seasoned salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder

Substitutions & Variations

Do you know why, in my opinion, salads are one of the best foods to make? They are very forgiving! If you are missing an ingredient or want to adjust the flavor profile a bit, you can substitute it with something else and the end result will still be delicious!

For this macaroni and shrimp salad…

  • Instead of elbow macaroni, you could use shell pasta (or really any other kind of small pasta).
  • Don’t have any celery? Try adding ½ teaspoon celery seed to the dressing mixture in its place. You could also use ¼ cup chopped bell peppers (we’d recommend green pepper) instead of celery.
  • No mayonnaise? You can use miracle whip or sour cream (although each of these will adjust the flavor profile so it’s a good idea to sample the dressing and adjust it to your taste before mixing it with your macaroni and shrimp).
  • Out of seasoned salt? You could replace it with old bay spice!
  • Can’t find salad shrimp? You could use larger shrimp and simply cut them into smaller pieces.
  • Looking for lots of flavor? Replace the white vinegar with white wine vinegar for an extra kick!

There’s no “perfect way” to make a pasta salad- the options are endless, really! You could get creative and add hot pepper sauce, sweet pickle relish, red onion, creole seasonings… See what I mean? SO. MANY. OPTIONS.

Instructions to Make Macaroni and Shrimp Salad

Steps 1-4 to make shrimp macaroni salad.
  1. Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
  2. In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
  1. In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
  1. Gently stir until evenly combined and it’s ready to serve!
  1. Serve cold and refrigerate any leftovers!
shrimp macaroni salad in bowl

Storage

Store your shrimp pasta salad with mayo in an airtight container in the fridge and it should stay good for 3-5 days (honestly, sometimes I find I like pasta salad even better the next day).

Read the expert tips and FAQs below to find out the best way to freeze this creamy shrimp macaroni salad…

Shrimp macaroni salad in bowl with fresh parsley on top
Shrimp Macaroni Salad with Fresh Parsley

Expert Tips and FAQs

Can you freeze macaroni salad with shrimp?

Technically, yes, you can freeze macaroni salad (with or without shrimp). Be warned though – it never tastes quite as good after you’ve frozen it. If you need to make your macaroni salad ahead of time, we would recommend freezing the ingredients all separately (after you have cooked the noodles and chopped the veggies) and combining them when you are ready to serve them.

While you could freeze the dressing, the mayo will likely separate in the freezer. If you do combine the dressing ingredients and freeze them (separate from the rest of the ingredients), you will need to give it a really good stir to recombine it before putting it on the dressing. It’s much easier to make the dressing when you are ready to serve it instead.

Can you freeze macaroni salad made with mayonnaise?

As we said above, you technically can freeze it but the mayo will likely separate a bit in the freezer and that will change the texture. We would recommend freezing the other ingredients separately and making the dressing when you are ready to serve the salad instead of freezing it.

How long does homemade macaroni salad last?

Homemade macaroni salad should last 3 – 5 days if stored in an airtight container in the fridge.

You may be wondering, “Ok, but how long does pasta salad with mayo last in the fridge?”. The answer is the same. Whether it’s a vinaigrette dressing or a mayo-based dressing, it should still keep for 3-5 days in the fridge if stored properly.

How do you keep macaroni salad from getting watery?

The key to keeping your macaroni salad from getting watery is the pasta! Make sure not to overcook or undercook it- undercooked pasta won’t cling to the sauce as well, and overcooked pasta will make your salad watery. Al dente is usually best for pasta salad (that’s where your pasta is cooked/soft but still has a bit of firmness when you bite into it).

If you loved this shrimp pasta salad with mayo, you’ll love these other shrimp recipes like The BEST Fried Shrimp Recipe, this loaded shrimp baked potato or this Incredible Shrimp Marinade!

Or, if you’ve never had crab salad before, it’s a definite “must” to try for an easy side dish recipe too!

Originally published: December 2021
Updated and republished: March 2025

Recipe

Shrimp Pasta Salad With Mayo
Print Pin
5 from 28 votes

Shrimp Macaroni Salad

Shrimp Macaroni Salad: A shrimp pasta salad, using simple, everyday ingredients like mayo, and a few spices, that can be made in only 20 minutes!
Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 252kcal
Author Jessica Burgess

Ingredients

  • 1 cup elbow macaroni uncooked
  • 1 cup salad shrimp cooked (small shrimp you can find in most grocery stores- if you buy it frozen, you'll need to thaw it before using it in this recipe)
  • ½ cup mayonnaise
  • 2 teaspoons white vinegar
  • ½ teaspoon seasoned salt adjusted to your taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder
  • ¼ cup green onion chopped
  • ¼ cup celery chopped

Instructions

  • Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
    1 cup elbow macaroni
    Cooked macaroni in large bowl, surrounded by other ingredients to make shrimp macaroni salad.
  • In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
    ½ cup mayonnaise, 2 teaspoons white vinegar, ½ teaspoon seasoned salt, ½ teaspoon freshly ground black pepper, ½ teaspoon sugar, ½ teaspoon garlic powder
    Add mayo mixture to your cooked macaroni.
  • In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
    ¼ cup green onion, ¼ cup celery, 1 cup salad shrimp
    Add shrimp to large bowl.
  • Gently stir until evenly combined and it's ready to serve!
    Creamy shrimp macaroni salad.
  • Refrigerate any leftovers.

Notes

Storage: Store your shrimp pasta salad with mayo in an airtight container in the fridge and it should stay good for 3-5 days (honestly, sometimes I find I like pasta salad even better the next day).

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 365mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Snicker Salad Recipe

This Snicker Salad Recipe is sure to make the family swoon. Crisp, tart apples, sweet chunks of Snickers bars, and a simple, creamy sauce brings this salad together, making it one of our FAVORITE dessert salad recipes to date! (Well, this one and the Orange Fluff recipe!)

Snicker Apple Salad in bowl, with caramel drizzle on top.

Why You’ll Love This Recipe

Hey friends! This is a super simple and crazy delicious side dish (or dessert recipe) that you’re going to NEED at your next potluck.

It’s Meg from Meg’s Everyday Indulgence popping in again and I can’t wait to share this Snicker Salad Recipe with you!

This midwestern classic dish consists of:

  • Granny Smith apples
  • chopped Snickers candy bars
  • and a creamy, pudding-based “dressing.”

It all comes together in a tart, sweet magical little dish that you can bet is on most holiday and potluck tables for family gatherings.

I mean, when you can eat fruit and candy in the same bite AND call it salad, I think you’re winning at life.

I also think you’ll love this version of Watergate salad (or ambrosia salad) as well, especially if you love dessert salads!

Apple Snicker Salad bite on gold sppon

Ingredients

Would you believe it only takes a few ingredients to make this delicious recipe? It’s true. You’ll need:

  • Green apples – This uses about 3 large granny smith apples (5-6 small) and fresh apples are the best apples to use. The crunchy apples are such a delicious contrast to the chewy candy and the smooth pudding.
  • Snickers – this uses about 6 full-size or 12 of the fun-size Snickers.
  • Vanilla pudding mix – Make sure it’s the 3.4 oz. box of instant pudding mix.
  • Milk – Whole, 2%, or skim will work for this recipe.
  • Cool Whip – make sure your Cool Whip is thawed or it will be hard to mix in.
  • Caramel – optional, but so good!

How to Make This Snicker Salad Recipe

Get ready for an easy dessert recipe (or sweet side dish) because it really doesn’t get much easier than this!

  1. First, pour the instant vanilla pudding mix in to large bowl and add milk.
  2. Whisk together until pudding has become a thick mixture.
pudding mix and milk in bowl
Make vanilla pudding
thick vanilla pudding in bowl
Thick vanilla pudding
  1. Next, fold in whipped topping (Cool Whip) and mix until fully mixed in.
cool whip in pudding in bowl
Add in Cool Whip
  1. Pour in the chopped apples.
  2. Then pour in the chopped Snickers.
Diced green apples in pudding mix
Add in apples
Add in snickers to pudding
Add Snickers
  1. Stir until evenly mixed and enjoy right away or save for later! (See storing tips below!)
All ingredients mixed together
Mix it all together

TIP: If you want to, or have any leftovers of this Snickers salad recipe, I think it’s fun to chop extra candy bars and apples, so I can place them on top of the salad for a pretty presentation of this apple Snickers salad recipe.

Apple Snicker Salad in bowl with fun size Snickers all around

Storage

You can enjoy this Snickers salad recipe as soon as you mix it up or you can store it for later. (Note: If you do end up dicing extra apples to place on top of the salad, to make it look pretty for an event such as a church event or just as a party dish, your apples may turn a bit brown. So you’ll probably want to wait to add any extra chopped apples until right before serving.)

To store any leftovers, store in an airtight container, or cover the big bowl with plastic wrap, in the refrigerator and keep refrigerated when not serving.

It’s best to enjoy within the same day but we’ve also enjoyed it the next day.

Variations

Although we love this candy bar salad just the way it is, I know it can be fun to experiment so I wanted to share some ideas that you can also try:

  • Add Caramel: Drizzle caramel sauce on top and make it a Snickers Caramel Apple Salad. Or even drizzle chocolate syrup on top for another fun spin on things!
  • Instant Pudding: Don’t have vanilla pudding on hand? What about trying one of your other favorite flavors of pudding, such as butterscotch pudding or banana pudding? I think both of those would also create a fun recipe.
  • Apples: Curious about using red apples such as red delicious apples? You absolutely can but note that this recipe may be sweeter if so. The tart Granny Smith apples help offset the sweetness of everything else.
Apple Snicker Salad in white bowl

More Desserts You’ll Love:

If you love apple salads, make sure to check out all of the apple salad recipes Jessica has gathered for you too!

If you love the idea of apples and pudding, like in this recipe, then don’t miss this other apple salad recipe that is easy to make with pudding, nuts, and dried berries!

It’s a flavorful crunch that will go along with any spread!

We’re also BIG fans of this honey lime fruit salad, bread pudding recipe, and this Butterbeer Recipe that I know you’ll love too!

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!

Originally published: November 2023
Updated photos and republished: March 2025

Recipe

Chopped green apples, and chopped Snickers candy bars on top of vanilla pudding with caramel drizzle.
Print Pin
5 from 6 votes

Snicker Salad Recipe

This Snicker Salad Recipe is easy to make, ready in minutes and the crisp, tart apples, sweet chunks of Snickers bars, and a simple, creamy sauce bring this salad together, making it one of our FAVORITE salad recipes to date!
Course Dessert, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 196kcal
Author Jessica Burgess

Ingredients

  • 3.4 ounce box instant vanilla pudding mix
  • 1 ½ cups milk
  • 8 ounce container Cool Whip, thawed
  • 5 cups granny smith apples, chopped into bite size chunks
  • 1½ cups snickers, cut into equal size chunks as apples This is about 6 full-size, or 12 fun size Snickers
  • caramel drizzle optional

Instructions

  • Whisk together the instant pudding mix and milk in a large bowl until very thick.
    Thick vanilla pudding in bowl.
  • Fold in the thawed Cool Whip and stir until evenly combined.
    Cool Whip in pudding in bowl.
  • Add the chopped apples and snickers to the bowl and mix well. Eat immediately or refrigerate. This salad is best eaten the same day.
    Snickers and chopped granny smith apples in pudding.

Video

Notes

Storage:
You can enjoy this salad as soon as you mix it up or you can store it for later but do know that the liquid can seep from the apples so you’ll want to store it before serving if you do make it ahead.
(Note: If you do end up dicing extra apples to place on top of the salad, to make it look pretty for an event such as a church event or just as a party dish, your apples may turn a bit brown. So you’ll probably want to wait to add any extra chopped apples until right before serving.)
To store any leftovers, store in an airtight container, or cover the big bowl with plastic wrap, in the refrigerator and keep refrigerated when not serving.
It’s best to enjoy it within the same day but we’ve also enjoyed it the next day.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 184mg | Fiber: 2g | Sugar: 26g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 0.2mg

Bird Nest Cookies

Bird Nest Cookies: These classic no-bake, chow mein noodle cookies with peanut butter and chocolate would make the perfect, easy addition to your Easter dessert table!

Imagine how adorable these would look nestled next to some of our other Easter recipes like our Easter egg truffles and our mini egg cookies! These Easter nests will be a huge hit at your holiday get together.

Bird's nest cookies on a plate with more cookies in the background.
Bird Nest Cookies

Why You’ll Love This Recipe

I think a lot of us have childhood memories of these bird’s nest cookies, whether they had Cadbury mini eggs on top or not (like in this Easter bark). As a kid, these little nests were just the cutest thing (and the crunch made them so fun to eat)!

The birds nest dessert I had as a kid had butterscotch chips in it, but sometimes those are a little bit harder to find in the store than regular old chocolate chips.

This version of birds nest cookies is super simple to make- no butterscotch chips needed, just chocolate chips and peanut butter! Keep reading to find out how you can have these sweet treats on the table in under 30 minutes!

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Ingredients

You only need 5 simple ingredients to make this fun Easter treat! This recipe for birds nest cookies calls for:

  • 6 cups chow mein noodles (1- 12 oz. bag)
  • 2 cups chocolate chips
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons creamy peanut butter (I used Skippy)
  • 1 bag Cadbury mini chocolate eggs

You can skip straight to the recipe card, or keep reading to learn how easy it is to make these no bake Cadbury birds nest cookies!

The ingredients needed to make bird nest cookies.
Ingredients

How to Make Bird Nest Cookies

  1. Spray each cup of two muffin tins with cooking spray. Set aside. 
  2. Pour the chow mein noodles in a large bowl. Set aside. 
  3. In a microwave safe bowl, pour milk chocolate chips, olive oil, and peanut butter. 
Chocolate chips and peanut butter in a microwave safe bowl.
Chocolate chips, peanut butter and oil in large bowl.
  1. Microwave in intervals of 30 seconds, stirring between each interval until the mixture is fully melted and mixed together (should take about 2-3 minutes total).

*You can also melt your chocolate chips, peanut butter, and olive oil in a large saucepan over medium heat (just be sure to stir constantly so it doesn’t burn and remove it from the heat immediately once it’s all melted).

Melted chocolate chips and peanut butter.
Melted chocolate mixture.
  1. Pour the melted chocolate mixture over the chow mein noodles and mix until the noodles are coated. 
Pouring the melted chocolate mixture into the bowl containing the chow mein noodles.
Pour chocolate over noodles.
Chow mein after it's coated in the chocolate mixture.
Stir to combine.
  1. Take about 1-2 tablespoons of the noodle mixture and put it in one of the prepared muffin cups. Shape into nests using the back of your spoon or your fingers. 
  2. Once all the cups have been filled, place in the fridge to set (15 – 20 mins). 
A muffin tin with chocolate chow mein mixture pressed into each cup and shaped like a nest.
Bird Nests in Cupcake Pan
  1. Take the pans out of the fridge and gently release the nest from the muffin cup and place it on a place. Add 3 Cadbury Mini Eggs to each nest. 

Note: If you live in a warm climate, you might need to keep these in the fridge until you are ready to serve so they don’t melt. If your kitchen isn’t too toasty, you can keep them at room temperature until you are ready to serve them.

  1. Serve and enjoy!
Birds nests after they've set in the fridge and been removed from the pan.
Remove from pan.
Finished birds nest cookies with eggs in them.
Add eggs.

Substitutions

  • Dairy Free – if you can’t have dairy, use dairy free chocolate chips for this recipe and top the nests with jelly beans or a dairy free chocolate egg.
  • Peanut Free – if there are allergy concerns, you can use a peanut butter alternative instead
  • Gluten Free – you might be able to find gluten-free chow mein noodles in your grocery store!

Variations

This recipe is pretty darn delicious the way it is, but we know some of you like to get creative in the kitchen. Here are a few ways you can play around with this recipe…

  • Chocolate – Dark chocolate chips, peanut butter chips, or even white chocolate chips will work in place of the milk chocolate chips in this recipe.
  • Chow Mein Noodles – you could replace this with other crunchy items like pretzels, corn cereal, rice cereal, or even potato chips! Or, make these macaroon nests for Easter!
  • Candy Topping – get creative with what you put in the “nest”! Instead of Cadbury chocolate candy eggs, you could add an Easter peep in there, jellybeans, wrapped chocolate eggs…the options are endless!

Storage

Refrigerator: Store your leftover Easter nest cookies in an airtight container in the fridge.

To Freeze: You can also freeze these cookies! Place them in an airtight, freezer-safe container and freeze for up to a month. (Psst…they are also pretty delicious to eat right from frozen!)

Easter Nests on White Plate
Easter Egg Nests ready to eat!

Expert Tips and FAQs

Do you need to cook the crunchy chow mein noodles before making this?

Nope! These noodle do not need to be cooked at all. You’re looking for this kind of noodle.

Can I use something other than chow mein noodles?

Absolutely! You could replace the noodles with other crunchy snack foods like pretzels, corn flakes, rice cereal, or even potato chips!

Do I have to make these in a muffin tin? Can’t I just use a cookie scoop and parchment paper?

Putting the mixture into a cupcake pan helps the nest to keep its shape. If we use a cookie scoop and place it on parchment paper, we noticed that our birds nest didn’t hold its shape as well, resulting in a crumbling mess.

Can I only use this recipe during the Easter season?

Not at all! Although these bird nest cookies make perfect Easter treats, you could easily change out the topping to make them suit any occasion! You could try green and red M&Ms for Christmas time, fun coloured candy for a birthday party, or bright spring colors just to kick off the spring season (even if you don’t celebrate Easter).

Looking for some more easy recipes to give you a sense of nostalgia? Check out our haystack cookies (aka no bake cookies) and our M&M monster cookies.

I don’t know about you, but both of those cookie recipes were part of my childhood in a big way! Plus, if you’re a chocolate fan, and looking for another easy chocolate dessert to take along to Easter, try these Easter Oreo cookies or this sheet pan chocolate cake! Or, whip up these bunny-butt Easter cookies to go along with them!

Want a recipe to make all year long? These Haystacks are similar, and are delicious all year long!

Originally published: March 2022
Updated and republished: March 2025

Recipe

Bird Nest Cookies on a plate.
Print Pin
5 from 5 votes

Bird Nest Cookies

Bird Nest Cookies: These classic no-bake, chow mein noodle cookies with peanut butter and chocolate would make the perfect, easy addition to your Easter dessert table!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Chill Time 20 minutes
Total Time 25 minutes
Servings 24 nests
Calories 141kcal
Author Jessica Burgess

Ingredients

  • 6 cups chow mein noodles (1- 12 oz. bag)
  • 2 cups chocolate chips
  • 1 tablespoon olive oil or vegetable oil
  • 2 tablespoons creamy peanut butter I used Skippy
  • 1 bag Cadbury mini chocolate eggs

Instructions

  • Spray each individual cup of two muffin tins with cooking spray. Set aside.
  • Pour the chow mein noodles in a large bowl. Set aside.
  • In a microwave safe bowl, pour milk chocolate chips, olive oil, and peanut butter.
  • Microwave in intervals of 30 seconds, stirring between each interval until the mixture is fully melted and mixed together (should take about 2-3 minutes total).
    *You can also melt your chocolate chips, peanut butter, and olive oil in a large saucepan over medium heat (just be sure to stir constantly so it doesn't burn and remove it from the heat immediately once it's all melted).
  • Pour the melted chocolate mixture over the chow mein noodles and mix until the noodles are coated.
  • Take about 1-2 tablespoons of the noodle mixture and put it in one of the prepared muffin cups. Create the nest shape using the back of your spoon or your fingers.
  • Once all the cups have been filled, place in the fridge to set (15 – 20 mins).
  • Take the pans out of the fridge and gently release the nest from the muffin cup and place it on a place. Add 3 Cadbury Mini Eggs to each nest.
    Note: If you live in a warm climate, you might need to keep these in the fridge until you are ready to serve so they don't melt.
  • Serve and enjoy!

Notes

NOTE: If you only have one muffin tin, you can make two batches. Fill the muffin tin according to the recipe, let it set in the fridge, and then remove the nests once they have set. Spray the muffin tin again with cooking spray, fill it again and repeat. 

Nutrition

Serving: 1nest | Calories: 141kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 9mg | Fiber: 1g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Mussels in White Wine Sauce

Mussels in white wine sauce with garlic butter, that’s easy to make, uses simple ingredients, and ready in about 15 minutes.

An Easy Steamed Mussels Recipe

I don’t know if I’ll ever order mussels at a restaurant again, knowing how easy and delicious they are to make at home. Mussels are a fancy meal or appetizer, and look beautiful on the dinner table for a dinner party, a romantic dinner, or even if it’s just a seafood night at home.

Cooked mussels in pan with white wine sauce, and lemon slices on top, next to a glass of wine.

Frequently Asked Questions:

Which is the best way to cook mussels?

Steaming mussels in a seasoned broth is the best way to cook mussels. They open up from a closed shell, just after 5 minutes, and this allows for easier eating and or the flavors to seep in.

What do mussels go well with?

When cooked with a seasoned broth, butter-coated bread that’s grilled or toasted is delicious served along with mussels, for dipping in the white wine sauce.

How to tell if mussels are done?

When the shells open up, the mussels are done cooking and ready to eat.

How many pounds of mussels per person?

For an appetizer, plan on ½ pound of mussels per person. If serving as a main course, plan on 1 pound per person. Serve with toasted buttered bread for dipping to spread the portions out.

How to store leftover mussels?

Remove the mussels from their shells. (Remove meat from shell.) Store meat in a container and cover with white wine sauce, and refrigerate up to 2 days. To freeze, place meat in a freezer-safe container, cover with wine sauce, and freeze up to 3-4 months. When ready to use, thaw in the refrigerator overnight.

Cooked mussels in a white wine sauce, stacked on plate next to toasted bread.

Ingredients Needed: (See recipe card below for the full recipe)

  • mussels – Fresh mussels in their shell are used in this recipe, and are steamed in a white white, garlic butter broth. Make sure you’re not buying frozen, cooked mussels.
  • white wine – I use sauvignon blanc or pinot grigio for this recipe since I tend to have that on hand. However, any dry, white wine or cooking wine will work for this recipe as well.
  • lemon – When slicing the lemon, try to remove and discard any seeds.
  • oranges – If some of the pulp comes out while squeezing the juice in to the broth, that’s absolutely ok, and it will help add even more citrus flavor which is great.
  • garlic – Fresh, minced garlic is preferred.
  • chicken bouillon cube – 1 teaspoon of chicken bouillon powder can be used instead.
  • sugar – A tablespoon of sugar will slightly sweeten the citrus broth, balancing the flavors.
  • butter – I use salted butter (as that’s what I generally have on hand) but unsalted butter will work as well.
  • basil & parsley – fresh herbs are highly recommended. If fresh can’t be found, herbal pastes are the next great substitute, and then finely dried herbs.
Ingredients in bowls and on countertop to make steamed mussels.

How to Make Mussels in a White Wine Sauce

Open the bag of mussels, look them over. Discard any that have opened, & scrub off any excess sand, then place in a bowl of cold water.

Melt the butter in a skillet over medium heat and add the garlic.

Once the butter is melted, add the white wine, bouillon cube, and sugar. Stir until dissolved.

2 Process images - 1 with butter and garlic in pan and one with bouillon cube in melted butter.

Add the remaining ingredients (except mussels) and bring to a boil, reduce and simmer for 5 minutes.

2 process images - one showing lemons, orange juice, butter and fresh herbs in skillet.

Drain the water from the mussels and pour mussels in to white wine sauce. Increase to medium heat, cover, and steam for about 5 minutes or until the shells open.

Ladle into a bowl and top with broth.

Steamed mussels in skillet with lemon slices on top.

Serve alone or with toasted bread for dipping in the white wine sauce.

How to Make Buttery Toast for Dipping

If you want to serve buttery toast with these mussels to dip in the white wine sauce, it’s really easy. Here’s how:

  1. Slice a French baguette in to ½-inch thick slices.
  2. In a cast-iron skillet, or nonstick skillet, melt about 2 tablespoons of butter over medium-high heat.
  3. Place as many slices of bread that will fit in the skillet, down on top of the melted butter and let them rest for about 1-2 minutes or until the bread has turned a golden brown.
  4. Flip, and repeat on the other side. (Tip: Move the bread pieces around in any remaining melted butter in the skillet to help it soak in better.)
  5. Remove toasted bread from skillet.
  6. Repeat steps 2-5 until all of the bread is toasted.

Craving More Recipes?

Originally published: November 2015
Updated photos and republished: March 2025

Recipe

Mussels cooked in white wine and garlic sauce, stacked on plate, next to toasts.
Print Pin
5 from 2 votes

Mussels in White Wine Sauce

Mussels in a white wine sauce with garlic butter, that's easy to make, uses simple ingredients, and ready in about 15 minutes.
Course Appetizer, Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 419kcal
Author Jessica Burgess

Equipment

  • skillet

Ingredients

  • 2 pounds fresh mussels raw, in the shell
  • ½ cup white wine
  • ½ lemon sliced
  • 2 juice from oranges
  • 3 cloves garlic minced
  • 1 chicken bouillon cube
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 4 basil leaves chopped
  • sprig of parsley chopped

Instructions

  • Open the bag of mussels, look them over. Discard any that have opened, & scrub off any excess sand, then place in a bowl of cold water
    2 pounds fresh mussels
    Ingredients in bowls and on countertop to make steamed mussels.
  • In a skillet over medium heat, melt the butter and add the garlic.
    2 tablespoons butter, 3 cloves garlic
  • Once the butter is melted, add the white wine, bouillon cube, and sugar. Stir until dissolved.
    ½ cup white wine, 1 chicken bouillon cube, 1 tablespoon sugar
    Boullion cube in butter and garlic sauce in skillet.
  • Add the remaining ingredients (except mussels) and bring to a boil, reduce and simmer for 5 minutes.
    ½ lemon, 2 juice from oranges, 1 teaspoon salt, 4 basil leaves, sprig of parsley
    Fruit and herbs added to garlic butter and white wine sauce in skillet.
  • Discard the water from the mussels, and add the mussels to the white wine sauce, and increase to medium heat, cover and steam for about 5 minutes or until the shells open.
    Fresh mussels added to white wine sauce in skillet.
  • Ladle into a bowl and top with broth.
    Cooked mussels with lemon slices in skillet.
  • Serve alone or with toasted bread for dipping in the white wine sauce.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1serving (½ recipe) | Calories: 419kcal | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 2397mg | Potassium: 970mg | Fiber: 1g | Sugar: 13g | Vitamin A: 889IU | Vitamin C: 64mg | Calcium: 97mg | Iron: 10mg

Boom Boom Shrimp

You can easily make Boom Boom Shrimp at home with no special equipment needed. Spicier than traditional fried shrimp, this saucy fried shrimp recipe has a kick of flavor that you’ll love.

Close up of boom boom shrimp on white plate sitting next to sauce.

Sweet Chili Shrimp Recipe

Golden and crunchy, crispy shrimp is a great way to bring restaurant-quality dishes into your home cooking routine. It’s possible to easily make this at home for a fun dinner for the family or even when hosting. The sweet chili, creamy sauce covered fried shrimp gives a sweet and tangy flavor that’s hard to resist.

Love seafood? Crab cake sandwiches also make a pretty presentation. Salmon sliders allow the fish to shine, and who can resist a classic clam chowder?

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Why You’ll Love This Recipe

  • Create the desired heat: Making this at home means customizing the heat level of your dipping sauce.
  • Easy intro to shrimp: Not sure your family enjoys shrimp? A crisp breading helps temp them to taste.
  • Makes a lot: It’s easy to feed a crowd with this shrimp, and you can add lots of sides to make it a full meal.

Key Ingredients

Here’s what you’ll need to make this boom-boom shrimp:

Labeled ingredient shot of boom boom shrimp recipe.
  • Shrimp – Shrimp is sized by how many are in a pound, and jumbo means 21-25 per pound so look for that designation on the bag.
  • Club soda – If you’ve never made a tempura batter, this is the key! The bubbles keep the batter light instead of heavy.
  • Flour and cornstarch – Whisking these together also helps keep the batter light.
  • Mayo – This is the basis for our dipping sauce, making it rich and creamy.
  • Sriracha – Amp up the spice in your sauce by using to your preference.
  • Sweet chili sauce – You may need to buy this specifically for this recipe, but I guarantee you’ll find yourself reaching for it more often.
  • Vinegar – Yes, you need vinegar, and no, you won’t exactly taste it. This pairs with the sweetness of the ketchup to make everything blend together. You can use any type you have on hand like wine vinegar, apple cider vinegar, or red wine vinegar.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make Boom Boom Shrimp

Get everything in place and ready to go, because once you start dipping you need to immediately move to frying!

Image collage showing the steps of how to make boom boom shrimp.

STEP 1. Make sauce. Add all sauce ingredients to a small bowl and whisk to combine. Taste for spice and chill until ready to serve.

STEP 2. Make batter. Whisk together the dry batter ingredients to combine well. Then add the club soda and whisk until smooth.

Tip: I prefer to use a cooling rack for fried food. This allows excess oil to drain off without turning the food soggy. If you don’t have a rack, you can place the shrimp directly on paper towels, but remember that the batter may soften as it sits.

Fried boom boom shrimp sitting on cooling rack.

STEP 3. Coat shrimp. Add dried shrimp to the batter and stir to coat.

STEP 4. Fry shrimp. Heat oil and use tongs to carefully add shrimp to the hot oil, being sure to shake off excess batter first!

Boom boom shrimp with a bite taken out of it, being dipped in more sauce.

STEP 5. Rest. Let shrimp rest on a cooling rack or paper towel to remove excess oil. Fry the remaining shrimp until all has been cooked. Serve with sauce.

Recipe Pro Tips

  • Dry shrimp completely. Make sure to pat the shrimp dry with paper towels. This ensures the batter will stick!
  • Don’t crowd the pan. Don’t add too much shrimp to the pan at once. You want to have room to turn the shrimp over without touching. Also, adding too much food to oil lowers the temperature a lot, which means your food will begin to soak up the oil rather than fry to a crisp.

Recipe FAQs

What is boom boom shrimp made of?

The classic markers of this dish is a tempura batter and a sweet-savory sauce! This combination makes for an out-of-this-world entree.

What’s the best pan for frying?

We are shallow frying here, so any sort of fry pan will work. Higher sides will help with splattering! I like to use heavy pans because they will retain the heat better when you add the shrimp. Also, you can use an electric skillet to easily control the temperature! Many electric skillets are also quite large, meaning you can cook more at once.

What do you eat boom boom shrimp with?

Serve these as an appetizer on their own. You may also serve over a bed of rice or wrapped inside crisp lettuce leaves. Make sure to have extra sauce on the side for dipping. It might be fun to make boom boom shrimp tacos!

More Shrimp Recipes You’ll Love

Originally published: January 2024
Updated and republished: March 2025

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

Close up of boom boom shrimp ready for serving.
Print Pin
5 from 3 votes

Boom Boom Shrimp

Create restaurant-quality appetizers at home! This boom boom shrimp is an amazing option that is easily pan fried to perfection.
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 475kcal
Author Jessica Burgess

Ingredients

Shrimp:

  • 1 pound jumbo shrimp 21-25 per pound; peeled and deveined with tails removed
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 cup club soda
  • Canola oil for panfrying
  • Scallions chopped (optional garnish)

Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons ketchup
  • 1 teaspoon sriracha sauce or to taste
  • ½ teaspoon vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions

  • In a small bowl, whisk together mayonnaise, chili sauce, ketchup, sriracha sauce, vinegar, garlic powder, and salt. Cover and refrigerate until ready to serve.
    ¼ teaspoon garlic powder, ½ cup mayonnaise, 2 tablespoons sweet chili sauce, 2 tablespoons ketchup, 1 teaspoon sriracha sauce, ½ teaspoon vinegar, 1 teaspoon salt
  • Dry shrimp with paper towels.
    1 pound jumbo shrimp
  • In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Add club soda and whisk together until no lumps remain. Stir in shrimp so the shrimp is completely coated by the batter.
    1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon pepper, ¼ teaspoon paprika, 1 cup club soda, ¼ teaspoon salt, ¼ teaspoon garlic powder
  • In a heavy-bottomed large skillet, pour canola oil until about an inch high and heat to 350 degrees.
    Canola oil for panfrying
  • When the oil is hot, moving quickly, using tongs, remove shrimp one at a time from the marinade, and shake gently to remove excess batter. Place shrimp into the hot pan without overcrowding and cook for 1-2 minutes on each side until light golden brown.
  • Transfer to a cooling rack placed over a cookie sheet lined with paper towels or to a paper towel-lined plate. Finish cooking all of the shrimp.
  • Place shrimp on a platter and drizzle sauce over the shrimp. Serve any remaining sauce with the shrimp.
  • Garnish with scallions if desired and serve immediately.
    Scallions

Notes

  • You can increase the sriracha up to 2 tablespoons in the sauce if you love spice!
  • Frozen shrimp is a great option, but make sure it’s completely thawed before using.

Nutrition

Calories: 475kcal | Carbohydrates: 47g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1847mg | Potassium: 211mg | Fiber: 1g | Sugar: 6g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg

Booty Dip

Booty Dip: Cream cheese, brown sugar, marshmallow fluff, vanilla, whipped cream, and chocolate chips come together to create a fluffy, dreamy dip you will NOT be able to stop eating. You know, like this Oreo dip that readers also can’t get enough of!

A hand dipping a vanilla wafer into a bowl of booty dip.

An Easy Dessert Dip Recipe

This is a viral TikTok recipe for a reason – it’s crazy good and super easy. It’s sweet but not too sweet, and the chocolate chips add a bit of texture and chocolate flavor. Don’t worry though, if you have a sweet tooth this will still hit the spot. 

You can dip anything in it (wafers, cookies, fruit, your fingers…) and it can be made very quickly and easily, so much like our peanut butter dip!

The only problem with this no bake booty dip, in my opinion, is that it’s too hard to resist! If you make this social media sensation, be sure to have someone to share it with (or else you will probably eat it all on your own). Or make this dessert cheeseball too so you an bounce back and forth between the two!

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Why You’ll Love This Booty Dip

  1. Super Quick & Easy: This recipe can be whipped up in 5 minutes! I do recommend chilling it for a while to let the flavors blend together, but if you wanted to you could eat it straight away. With it chilled, it makes it a great summer snack too.
  2. Simple Ingredients: There’s nothing fancy in here, but the combination of these simple ingredients is amazing!
  3. Just The Right Amount of Sweet: Some dessert dips are super sweet, but this one is just right. The cream cheese and whipped cream help to balance out the sweetness of the other ingredients making it perfectly creamy, fluffy, and pretty addicting!

Ingredients for Booty Dip

You’ll only need 6 ingredients to whip up this viral sensation, and all of them are things you can find at the grocery store. You only need the following ingredients…

Booty Dip Ingredients

You can find a complete list of ingredients and directions in the printable recipe card below. 

  • Cream Cheese: The savory flavor of cream cheese helps to balance out the sweetness in this recipe and add some thickness. You can use a light version of cream cheese if you want, but I’d recommend using regular cream cheese for maximum flavor. Make sure you let it warm up to room temperature so it’s easier to mix!
  • Brown Sugar: Brown sugar gives this no bake dip its cookie dough flavor!
  • Marshmallow Fluff: Fluffy marshmallow goodness helps give this dip some lightness. It’s just the jar of marshmallow fluff that you can find at the grocery store.
  • Vanilla Extract: A good dose of vanilla makes everything better, in my opinion.
  • Whipped Cream: This will make the dip easier to combine.
  • Mini Chocolate Chips: Add a bit of texture and some yummy chocolate flavor!

Substitutions

Need to make a change? Here are some suggestions…

  • Whipped Cream – you can use thawed cool whip instead.
  • Mini Chocolate Chips – you can use regular sized chocolate chips or even chopped milk chocolate if you don’t have access to mini chocolate chips.

Note: Marshmallow fluff is different than marshmallow cream. While you technically could use marshmallow cream, your dip won’t be quite as creamy if you do. 

Variations

If you want to play around with this no bake dessert dip and create something new, you could try…

  • Adding Fruit – add some chopped fruit like strawberries into this dip either in addition to or in place of the chocolate chips!
  • Mini Marshmallows – stir in some mini marshmallows for a fun s’mores twist!
  • Peanut Butter – try stirring in a tablespoon of peanut butter to make this a peanut butter chocolate chip dip.
  • Make It Festive – by choosing a festive mix-in you can make this dip suit different holidays! Try green sprinkles for St. Patrick’s Day, candy eyes for Halloween, candy hearts or Valentine’s Day Sprinkles, rainbow sprinkles for birthday celebrations, or red and green sprinkles for a Christmas booty dip. 

How to Make Booty Dip

Brown sugar, cream cheese and marshmallow fluff in a glass bowl.
Image 1
Whipped cream on top of mixed dip ingredients.
Image 2
  1. Mix: In a large mixing bowl, mix the cream cheese, brown sugar, vanilla and marshmallow fluff. Mix until combined (Image 1).
    (For this step I used a hand mixer to incorporate air into it but you can use a wooden spoon.)
  2. Fold: With a spatula, fold in the whipped cream – or thawed cool whip (Image 2).
Chocolate chips mixed in to booty dip in glass bowl.
Image 3
Finished booty dip in white bowl.
Image 4
  1. Stir: Add in the chocolate chips. Mix until all the ingredients are well blended  (Image 3).
  2. Chill: Place in the refrigerator for 15 to 20 minutes or until you are ready to serve (Image 4).
  3. Serve: Serve and Enjoy!
Booty dip in a bowl with graham crackers on top.

What to Serve with Booty Dip

So many different items are great to use as “dippers” for this booty dip recipe! Here are some of our favorite suggestions:

  • graham crackers
  • animal crackers
  • vanilla wafers
  • strawberries
  • Oreos
  • sugar wafers

More delicious dessert dips: If you like the idea of a sweet dip you can serve for dessert, you should check out this apple pie dip, Smores Dip and this Pumpkin Fluff Cool Whip Dip.

A bowl of booty dip with a vanilla wafer in it.
Creamy booty dip goodness.

Storage

Keep any leftover booty dip you have in an airtight container in the fridge for up to 4 days.

These ingredients don’t stand up well to freezing.

A bowl of booty dip with a vanilla wafer cookie dipped in it and wafer cookies and graham crackers all around it.

FAQs

Why is it called “Booty Dip”?

This dip was named booty dip (or bit booty dip) because if you eat it you’ll watch your booty grow! This creamy dip is that good.

What can I dip in booty dip?

You can enjoy this dip with graham crackers, vanilla wafer cookies, animal crackers, fresh fruit, Oreos, your favorite sweet crackers…

The options are endless!

D you have to chill booty dip before serving?

You don’t really need to, but I have noticed when mixing dips of any sort letting it sit for a bit accentuates the flavors.

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!

Originally published: May 2022
Updated and Republished: March 2028

Recipe

A bowl of booty dip surrounded by crackers and with two graham crackers in the dip.
Print Pin
5 from 6 votes

Booty Dip Recipe

Booty Dip: This recipe is made with Cream cheese, brown sugar, marshmallow fluff, vanilla, whipped cream and chocolate chips come together to create a fluffy, dreamy dip you won't be able to stop eating. 
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Chill Time (Optional) 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450kcal
Author Jessica Burgess

Ingredients

  • 1 – 8 ounce cream cheese room temperature
  • ½ cup light brown sugar
  • 1 cup marshmallow fluff
  • ½ teaspoon vanilla extract
  • ½ cup whipped cream (or 4 oz. thawed cool whip)
  • 1 cup mini chocolate chips

Instructions

  • In a large mixing bowl, mix the cream cheese, brown sugar, vanilla and marshmallow fluff. Mix until combined. (For this step I used a hand mixer to incorporate air into it but you can also use a wooden spoon.)
  • With a spatula, fold in the whipped cream (or thawed cool whip).
  • Add in the chocolate chips. Mix until all the ingredients are well blended. 
  • Place in the refrigerator for 15 to 20 minutes or until you are ready to serve.
  • Serve and Enjoy!

Video

Notes

This recipe makes about 1 cup of dip, so if feeding a crowd, it may be best to double or triple it!
Pro Tip: While chilling is optional, I do highly recommend it. It allows all of the flavors to combine and gives you the best tasting finished product!
What to Serve with Booty Dip:
  • graham crackers
  • animal crackers
  • vanilla wafers
  • strawberries
  • Oreos
  • sugar wafers
How to Store:
Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 86g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 40mg | Potassium: 49mg | Fiber: 1g | Sugar: 75g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

Strawberry Brownies Recipe

Strawberry Brownies Recipe: How to make easy strawberry brownies with a strawberry cake mix and just a few simple ingredients for the perfect dessert that may just become one of your new favorite easy brownie recipes!

Strawberry brownies, baked on white marble cutting board, sliced in to squares.

An Easy Cake Mix Dessert Recipe

Using only a few ingredients, like our cake mix lemon brownies and our red velvet brownies, this easy dessert recipe for strawberry brownies uses different amounts of ingredients with the cake mix, so it creates more of a dense, ooey-gooey texture, rather than a light and airy cake-like texture! Add on the easy, creamy frosting and they’ll be a hit!

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I honestly don’t know which one I love more. These strawberry cheesecake cookies, strawberry crunch cheesecake, or these strawberry brownies!

When it comes to deciding on which strawberry dessert to make, I guess it just depends on what I have on hand… a strawberry cake mix for these or dried strawberries for the cookies! It’s hard not to fall in love with this adorable cherry chip cake recipe!

Hi Fantabulosity readers. It’s Meg again from Meg’s Everyday Indulgence bringing you one of my favorite strawberry desserts!

Why You’ll Love This Recipe

  • It uses a cake mix: This easy dessert recipe is made with a cake mix! Cake mixes can speed up the process in many recipes and cut down on the ingredients needed. I also used a cake mix to make these strawberry cookies!
  • Strawberry flavor: Strawberry lovers may find that this is one of their new favorite recipes as it’s filled with strawberry flavor. If you like strawberry cake flavor, then you’ll love the flavor of these.
  • Brownie texture: Some ask if these are more like “cake” since the recipe uses a cake mix. It’s not! When you use the ingredients in the recipe card below (not on the back of the cake mix box) they turn out dense and in more of a texture like a brownie than cake.

Recipe FAQs

Can I double a strawberry brownies recipe?

Yes! You can double the ingredients and use a 9×13 baking pan (preferably glass) and adjust to bake accordingly.

What brand of cake mix is best for strawberry cake mix brownies?

Pillsbury cake mix is recommended for this recipe. Others have said that they have used different brands and they tend to have a strong artificial strawberry taste.

Can I freeze strawberry brownies?

Yes! Place them in a freezer-safe container (wrapped in Press’n Seal if possible) for up to 3 months. Thaw in the refrigerator (if you used the milky frosting recipe) and enjoy.

How can I add more strawberry flavor to these brownies?

If you have or can find a strawberry extract, you can add a teaspoon of this to the brownie batter.

Ingredients for Strawberry Brownies

ingredients for strawberry brownies

Here are notes about some of the key ingredients for this recipe. See the FULL RECIPE CARD at the bottom of this post for all of the ingredient amounts and instructions.

  • Box strawberry cake mix (with pudding mix in the mix!!)- We use and recommend Pillsbury for these brownies based on testing other brands and readers leaving details in the comments about what has worked and not worked. But even if you don’t use Pillsbury, make sure you get a cake mix that has pudding in the mix! This makes such a big difference, and I’ve tried cake mixes that don’t have pudding in the mix, and this does not turn out the same!
  • Oil – You can use vegetable or canola oil for this recipe. You may also try coconut or avocado oil, although I have not tested these yet.
  • Vanilla extract – pure vanilla extract is recommended.
  • Strawberry preserves (or jam) – The brand I recommend is Bonne Maman strawberry preserves as it gives this recipe the ultimate flavor and rich strawberry taste in the frosting.
  • Milk – Whole, 2% or skim will work, as well as heavy cream or half and half.
  • Cream Cheese – not pictured and not required. Since making these brownies over and over, I’ve tested and tried different methods. I’ve found that I love adding cream cheese to the frosting but it’s not required, and the frosting is still delicious without the cream cheese.

Variations

These brownies are great on their own or jazzed up with the simple strawberry frosting. But if you’re feeling extra fancy, here are some more fun mix-in ideas and toppings:

  • White chocolate chips
  • Dark chocolate chips (We used semi-sweet chocolate chips in this chocolate brownie recipe.)
  • Sprinkles
  • Freeze-dried strawberries on top or pulverized and mixed into the batter
  • Chocolate Frosting: If you’re looking for a different type of frosting recipe, you’ll love this chocolate buttercream frosting that would create a chocolate-covered strawberry flavor.

Pro Tips

  • Baking Pan: We have tried glass baking pans and metal pans. We’ve found this recipe turns out best when using a glass baking pan and parchment paper for this recipe to achieve the finished result in the photos.
  • Cake Mix with Pudding in the Mix: I can’t stress this enough! If you don’t use a cake mix with pudding in it, the results don’t turn out the same.

How to Make Strawberry Brownies

Step by step on how to make strawberry brownies

Start by making the batter. In a large bowl, pour in the strawberry cake mix. (Image 1)

Next, pour in the 2 large eggs and oil and mix strawberry cake mix in with the wet ingredients. (Images 2 & 3)

The batter will be thick, so keep at it until the ingredients come together. Press the batter into a greased 8×8 square baking pan (Image 4). We have found that a glass baking dish works better.) You can also line the baking pan with parchment paper for best results.

How Long to Bake the Strawberry Brownies

Bake for 18-22 minutes, until just cooked through. You want a thick, dense texture like a brownie, and overcooking will create a more cake-like texture.

Let cool completely before adding frosting.

Strawberry Brownie Frosting

The simple glaze is optional but adds a whole other dimension to the strawberry brownies so I recommend it.

How to make frosting and glaze for strawberry brownies

While the brownies are baking, or afterward, you can whisk together the powdered sugar, strawberry jam, cream cheese (optional), and milk until you reach a thick consistency. (Images 5 & 6)

Pour glaze over the cooled brownies and then cut in to small pieces.

Not only does the glaze add more sweetness to the brownies but it also provides another pop of strawberry flavor.

Strawberry brownie propped up in middle of other brownies.
The frosting pictured here does not include cream cheese.

How to Store Strawberry Brownies

Because of the frosting, these brownies will easily stick together. Because of this, you should store them in a single layer in an airtight container.

You can also layer parchment paper between layers if you need to stack them. Just be aware some of the frosting may stick as it doesn’t harden.

If you make the frosting for these brownies, it’s best to store it in the refrigerator since it contains milk and jam. However, if you make them without frosting, they can be stored in an airtight container on the counter.

The brownies are best when consumed within 4 days.

Strawberry brownies, leaned up against a bottle of milk.

TIP: I don’t recommend adding fresh strawberries to this recipe. Why? Fresh strawberries contain lots of water, and as they bake, they release that water, which negatively affects the texture of the finished product.

A strawberry brownie propped up on other brownies on a white marble cutting board.

More Brownie Recipes

If you’re a brownie lover, in any flavor, then these banana pudding brownies and these butterscotch brownies, will win you over for sure!

More Strawberry Recipes

But if you love strawberries in general, then you’ll also love this strawberry crumble, these strawberry shortcake cookies, and this stuffed strawberry cream cheese french toast for breakfast! Or for a no-bake dessert, this strawberry icebox cake is a hit during the summer months.

They would make a festive dessert for Valentine’s Day, Easter, baby showers, and girls’ nights. When would you serve these delicious strawberry brownies?

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!

Original published: February 2021
Photos updated and republished: March 2025

Recipe

Strawberry brownies on white marble cutting board.
Print Pin
4.89 from 435 votes

Strawberry Brownies

These Strawberry Brownies start with a strawberry cake mix and just a few simple ingredients for the quickest dessert ever.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 servings
Calories 173kcal
Author Jessica Burgess

Equipment

Ingredients

  • 1 box strawberry cake mix with pudding in the mix We used Pillsbury – but see post for more tips!
  • 2 large eggs
  • ⅓ cup vegetable or canola oil 80 ml
  • 1 teaspoon vanilla extract 5 ml

For the glaze:

  • ¾ cup powdered sugar 90g
  • 2 tablespoon strawberry preserves 40g – Bonne Maman strawberry preserves is the best!
  • 1 ½ tablespoons milk 22ml
  • 1 tablespoon cream cheese 15g – optional (see post for tips!)

Instructions

  • Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick spray or line with foil. Set aside. (I used a glass baking dish and lined with parchment paper.)
  • Mix & Bake: In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. (I've used a spoon and mixer, and the results turn out the same.)
    Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
    1 box strawberry cake mix with pudding in the mix, 2 large eggs, ⅓ cup vegetable or canola oil, 1 teaspoon vanilla extract

Strawberry Brownie Frosting

  • In a small bowl, whisk together powdered sugar, strawberry jam, cream cheese (is using) and milk. Spread over the cooled strawberry brownies.
    ¾ cup powdered sugar, 2 tablespoon strawberry preserves, 1 tablespoon cream cheese, 1 ½ tablespoons milk

Video

Notes

How to Store Strawberry Brownies
Because of the frosting, these brownies will easily stick together. Because of this, you should store them in a single layer in an airtight container.
You can also layer parchment paper between layers if you need to stack them. Just be aware some of the frosting may stick as it doesn’t harden.
If making the frosting for these brownies, it’s best to store them in the refrigerator since it contains milk and jam. However if making without frosting, they can be stored in an airtight container on the counter.

Nutrition

Serving: 1brownie | Calories: 173kcal | Carbohydrates: 31g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 212mg | Potassium: 16mg | Fiber: 0.02g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg

Slow Cooker Ham with Pineapple

You only need 4 ingredients to make this slow cooker ham with pineapple recipe.

Shopping List: dark brown sugar, pure maple syrup, precooked spiral-cut ham (bone-in or out), pineapple chunks in 100% juice.

An Easy Recipe for Ham in the Crock Pot

The ham becomes tender and juicy while soaking up the rich flavors of pineapple and brown sugar. The combination of sweet and tangy flavors caramelizes beautifully and infuses the meat with a sweet and sticky glaze. This dish is perfect for holidays, family dinners, or even meal prep. Serve it with your favorite sides for a fuss-free meal that’s bursting with flavor.

Ham cooked in the slow cooker, topped with pineapple.

Frequently Asked Questions:

How long to cook a ham in the slow cooker?

Cook ham in the slow cooker on high for 2 hours or on low for 5 hours.

Does ham need to be submerged in a slow cooker?

No it does not need to be submerged. However, covering the ham with a pineapple and brown sugar glaze will help retain moisture and add flavor while the ham cooks.

How to store leftover slow cooker ham?

Refrigerator: Once it’s cooled, remove it from the crockpot to an airtight container or resealable plastic bag labeled with the date and keep it in the refrigerator. Your pineapple ham will be fresh for about 3-4 days or you can transfer it to the freezer to keep it even longer. 
Freezing: Make as directed and allow the ham to cool before transferring it to a resealable freezer bag. Freeze for up to 3 months. Thaw completely before reheating. 

How can I reheat leftover crockpot ham?

You can reheat this crockpot pineapple ham in the oven or microwave. 
Oven: Add the ham with the juices to a baking dish and bake at 350°F for about 15 minutes or until the internal temperature of the meat is 140°F. 
Microwave: Add individual servings to a microwave-safe plate and cook for 4-4 ½ minutes at 50% power. 

What to serve with slow cooked ham?

Mashed potatoes are a classic staple side dish for ham. Vegetables such as southern-style green beans and corn casserole are other great options.

Slow cooker ham, sliced and covered with pineapple.

Ingredients Needed: (See recipe card below for the full recipe)

  • dark brown sugar – You can use light brown sugar but you’ll have a less intense flavor. 
  • maple syrup – I tried this with honey but it turned out overly sweet. If you prefer honey to maple syrup (it goes great with ham) reduce that amount by half. 
  • precooked spiral-cut ham – You can use a ham with or without the bone but it’s important that it is pre-cooked. You could use a ham that is not cut but the flavor won’t penetrate into the meat as well. If you want to make this recipe but don’t need a whole ham, you can try it with ham steaks. 
  • canned pineapple chunks – Crushed pineapple or pineapple tidbits would also work well. Just make sure they are packed in 100% juice instead of syrup. You could also use a fresh pineapple but then you would also need pineapple juice. 
Ingredients on marble countertop to make slow cooked ham.

How to Make Slow Cooker Ham

Make the sauce. In a medium, heavy-bottomed, skillet over medium heat, combine the brown sugar with the maple syrup and stir until the sugar has melted into the syrup (about 2 minutes). 

Brown sugar and syrup in skillet, and skillet pouring syrup over the top of the ham in the slow cooker.

Sweeten with pineapple juice. Add 3 Tablespoons of the pineapple juice from the can in to the sugar/syrup mixture, and stir to incorporate.

Add the ham. Place your ham in your crockpot and pour the pineapple syrup over the ham making sure to get into the slices well. Use a basting brush if needed.

Ham in the slow cooker with pineapple chunks and glaze spread on top.

Combine with the pineapple. Drain the can of pineapple chunks and add the pineapple to the crockpot. Wedge some of the pineapple chunks between the ham slices for extra flavor penetration.

Cook. Cook on high for 2 hours or low for 5 hours. 

Baste and serve. Once cooked, baste the ham with leftover juices, and serve warm with the juices on the side. 

Sliced spiral ham cooked in the slow cooker topped with pineapple chunks.

Recipe Tips:

  • Add maraschino cherries to the pineapple for a retro recipe. 
  • Add 1 teaspoon of Dijon mustard to the sauce for a bit of tang. 
  • Try adding ½ teaspoon of red pepper flakes if you’d like a sweet and spicy alternative.
  • You can add 1 teaspoon of minced roasted garlic to the sauce for a bold and aromatic flavor. 
  • Spiral ham is the easiest way to get the flavor to reach farther into the ham.
  • While testing, honey and maple syrup were both used, and it was found that the maple syrup gave the best flavor without an overpowering sweetness. 
  • The dark brown sugar gave a really nice texture while the light brown sugar was less smooth, this is because of the amount of molasses used to make the darker brown sugar.

Craving More Recipes?

Recipe

Spiral ham cooked in the slow cooker with pineapple.
Print Pin
5 from 1 vote

Slow Cooker Ham with Pineapple

You only need 4 ingredients to make this slow cooker ham with pineapple recipe.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings
Calories 314kcal
Author Jessica Burgess

Equipment

  • 1 slow cooker
  • medium heavy skillet for making the pineapple brown sugar syrup

Ingredients

  • 1½ cups dark brown sugar
  • ⅓ cup pure maple syrup
  • 1 3-4 pound precooked spiral-cut ham, bone-in or out
  • 20 ounces can pineapple chunks in 100% juice (not syrup) undrained

Instructions

  • Make the sauce. In a medium, heavy-bottom, skillet over medium heat, combine the brown sugar with the maple syrup and stir until the sugar has melted into the syrup (about 2 minutes). 
    1½ cups dark brown sugar, ⅓ cup pure maple syrup
    Brown sugar and syrup in skillet, and skillet pouring syrup over the top of the ham in the slow cooker.
  • Sweeten with pineapple juice. Add 3 Tablespoons of the pineapple juice from the can and stir to incorporate.
  • Add the ham. Place your ham in your crockpot and pour the pineapple syrup over the ham making sure to get into the slices well. Use a basting brush if needed.
    1 3-4 pound precooked spiral-cut ham, bone-in or out
    Ham in the slow cooker with pineapple chunks and glaze spread on top.
  • Combine with the pineapple. Drain the can of pineapple chunks and add the pineapple to the crockpot. Wedge some of the pineapple chuncks between the ham slices for extra flavor penetration.
    20 ounces can pineapple chunks in 100% juice (not syrup)
  • Cook. Cook on high for 2 hours or low for 5 hours.
  • Baste and serve. Once cooked, baste the ham with leftover juices, and serve warm with the juices on the side.
    Sliced spiral ham cooked in the slow cooker topped with pineapple chunks.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1.5pound | Calories: 314kcal | Carbohydrates: 81g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 20mg | Potassium: 231mg | Fiber: 1g | Sugar: 78g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 1mg

How to Ripen Bananas, Faster!

This is how to ripen bananas in the oven, rather than waiting for them to naturally ripen so you can bake your favorite easy desserts, like this moist banana bread!

When needing ripe bananas quickly, baking them for 10-15 minutes is easy and a big time-saver!

How to Ripen Bananas

Sometimes when making dessert bread recipes, banana pancakes, banana muffins, or even a fun twist on something like banana bread pudding, it can call for overripe bananas. But when you’ve recently purchased fresh bananas from the grocery store, they may be really green and not sweet at all.

So if this is the case, there’s a trick to making the bananas ripe, in minutes, so you can be well on your way to make your favorite recipe.

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Different Ways to Ripen Bananas

There are different ways to ripen bananas but baking them in the oven is the best way and our favorite way because it’s faster, efficient and I usually have to have the oven warm for whatever recipe I’m making with them anyway!

However, you can also get the ripe fruit by:

  • naturally ripening – you can place unripe bananas on the counter, preferably in warm places, still bundled up with other bananas. (Leaving them bundled helps them ripen faster and placing them in a warm spot, increases the ripening process too.)
  • brown paper bag method – although this will help them ripen faster than just leaving them on the counter, it’s still not as fast as baking the bananas in the oven. However if you’re only needing ripe bananas in the next couple of days, this may be more ideal for you.

    NOTE: Do not place them in a plastic bag, as this won’t work like a paper bag.

    You can also add another fruit like a peach, apple or even avocado to the bag to help ripen faster because they produce ethylene, which speeds up the process.

How to Ripen Bananas in the Oven

NOTE: Depending on the current “ripeness” of your bananas, the time can vary for how long you bake them with the oven method, so watching them after about 10 minutes is ideal.

  1. Preheat your oven to 300° F.
  2. If you have a bunch of bananas, pull the underripe bananas apart, and place them, unpeeled on a baking sheet, large enough to fit the amount of bananas that you want to ripen. (See image below.)

    You can use a lined baking sheet with parchment paper or aluminum foil if you’d prefer, in case the peels bust and bananas leak out during the baking process.
raw bananas on baking sheet
  1. Place bananas in preheated oven and bake for 10-15 minutes, or longer until they reach the desired “ripeness” or they have brown spots and/or become brown bananas.

    Some prefer their bananas to be completely black, by cooking them 20-30 minutes but I don’t find it necessary for the majority of my recipes. They soften and become sweet after about 15 minutes. (Again, depending on the ripeness of the bananas are before baking.)
Ripened bananas on baking sheet
  1. Remove bananas from oven and let cool. Remove the banana peel and use the mushy bananas for your favorite recipes!

Our Favorite Banana Recipes

Our absolute favorite banana recipe that we use ripened bananas for, is this easy banana bread recipe that uses a secret ingredient that makes it SO moist!

We also love the option to add in something healthy to our favorite dessert recipes, like this flax blackberry banana bread! There’s something about the flavors of blackberry and banana together. Plus, the addition of the flax adds fiber and no one can even tell!

Originally published: September 2021
Updated and republished: March 2025

Recipe

ripened bananas on baking sheet
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5 from 9 votes

How to Ripen Bananas

This is how to ripen bananas in the oven, rather than waiting for them to naturally ripen so you can bake your favorite desserts.
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 1 banana
Calories 105kcal
Author Jessica Burgess

Equipment

  • oven

Ingredients

  • Bananas However many you need to ripen
  • parchment paper if desired

Instructions

  • Preheat your oven to 300° F.
  • Pull the underripe bananas apart and place them, unpeeled on a baking sheet, large enough to fit the number of bananas that you want to ripen.
  • Place bananas in preheated oven and bake for 10-15 minutes, or longer until they reach the desired "ripeness" or they have brown spots, and/or become brown bananas.
  • Remove from oven, let cool and remove banana peels and use in your favorite banana recipes, like this banana bread.

Video

Notes

  • You can use parchment paper or aluminum foil on your baking sheet in case the banana pushes out from the peel during baking, to keep clean-up a breeze.
  • After about 10 minutes, check your bananas to see if they have reached the desired ripeness. Some prefer only brown spots, some prefer them to be completely brown. I’ve found that brown spots are good enough for the recipes I make but you can definitely bake them for 15-20 minutes or longer if desired.

Nutrition

Serving: 1banana | Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 422mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg

Crack Chicken Sandwiches

Crack Chicken Sandwiches are the definition of comfort food. Ranch, cheese, bacon, and tender chicken piled between two soft buns.

A Simple Chicken Sandwich Recipe

What I love about this shredded chicken sandwich recipe is that you can cook your chicken how you want to, or even use a rotisserie chicken to keep things even easier. You’ll see how I make it different ways so that way you can decide which way is easiest for you. Soon, you’ll be making this comforting recipe at least once a week. Serve it with chips or veggie sticks for an incredibly easy meal.

Crack chicken sandwich on buns, resting on cutting board.

Frequently Asked Questions:

What is Crack Chicken made of?

Shredded chicken seasoned with seasoned salt, then mixed with cheeses, ranch seasoning, and bacon. It’s delicious served on hamburger buns.

What do I serve with Crack Chicken Sandwiches?

Potato chips, fries, tater tots, or red potato salad are great side dishes for chicken sandwiches. For a more vintage side dish, this macaroni and tomatoes recipe puts a summer spin on the meal too.

What can I serve on top of these sandwiches?

A slice of onion, more cheese or slices of bacon can be added to each sandwich to make it a really hearty sandwich.

Can I use shredded turkey for crack sandwiches?

Yes. Using leftover turkey from Thanksgiving to make these chicken sandwiches is a great way to use it up.

How to store leftovers?

Store any leftovers in the refrigerator for 3 days. Freezing leftovers isn’t recommended as the texture of the cream cheese can change during the process.

Can I use chicken thighs instead of chicken breasts for Crack chicken sandwiches?

Using boneless, skinless chicken thighs will also work in this recipe instead of chicken breasts.

Crack chicken sandwich assembled and resting on cutting board, on top of countertop.

Ingredients Needed: (See recipe card below for the full recipe)

  • chicken – I use boneless chicken breasts and the cooking method is up to you, and I’ve given ideas below of how to cook chicken. Or, you can use rotisserie chicken or cook shredded chicken in the crock pot. If using rotisserie chicken, simply season the shredded chicken with the seasonings.
  • seasoned salt – Lawry’s seasoned salt is my favorite brand to use but you can use your favorite.
  • chicken broth – can use low sodium if necessary. You may choose to omit the chicken broth if cooking the chicken on the grill, in the oven, or in the air fryer. However, using a little chicken broth to help add moisture to the crack chicken mixture later may be necessary.
  • dry ranch seasoning mix – I use the packets that are used to make homemade dressing. Just the seasoning is needed, don’t make the dressing with it in this recipe.
  • cream cheese – set this out ahead of time so it reaches room temperature for easier melting.
  • bacon – buying the cheaper bacon will work for this recipe since it’s cooked and then crumbled.
  • sharp cheddar cheese – shredded cheese works best for easier melting, and shredded your own cheese is recommended over store-bought shredded although that’s a great option for a faster meal.
  • chopped green onions – these are optional but add a great flavor boost.
Ingredients for Crack chicken sandwiches, sitting on marble countertop.

How to Make Crack Chicken Sandwiches

If baking, grilling, or air frying: Season the chicken with seasoned salt. Cook chicken at 375° F for 20-30 minutes or until the internal temperature reaches 165°F.

Chicken broth is required when making with the crock pot or Instant Pot but not necessary when grilling, baking or air frying. However you can use a little of the chicken broth and the ranch seasoning when mixing the cream cheese in later to add more moisture and flavor.

If using the Instant Pot or Crock Pot: Season the chicken with the Lawry’s seasoning salt and set it aside. Pour the chicken broth and ranch seasoning mix in the pot and toss the chicken to coat. Cook in Instant Pot on manual HIGH pressure for 14 minutes. When it stops, do a quick release for the remaining pressure. For the crock pot, cook for 7 hours on LOW.

If boiling chicken breasts: See how long to boil chicken breasts, and boil chicken without seasonings for this chicken sandwich recipe. You’ll want the seasonings to flavor the chicken and not get lost in the water for boiling.

A plate with raw chicken breasts and a pot with seasoned chicken breasts inside.

Shred the chicken with 2 forks; Add the cream cheese (a little chicken broth if you grilled, baked or air fried your chicken) and bacon; and then stir.

Chicken breasts shredded with two forks, instead of pot and cream cheese and bacon added to chicken.

Add the cheddar cheese and stir to combine.

Shredded cheese added to chicken and chicken mixed with cheeses and bacon in pot.

Top with green onions, if desired

Crack chicken filling on hamburger bun, sitting on wooden cutting board.

Recipe Tips

  • Cooking the Cream Cheese: You can cook the chicken with cream cheese if you prefer. If not, the hot chicken should melt the cream cheese when mixing. If the chicken has cooled off before mixing in the cream cheese, carefully warm the chicken back up to melt the cream cheese.
  • Shredding the Chicken: If your chicken does not shred easily with two forks, cook the chicken a few minutes longer, as cooked chicken should be easy to shred.

Craving More Recipes?

Recipe

Crack Chicken Sandwich on wooden cutting board.
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Crack Chicken Sandwiches

Crack Chicken Sandwiches are the definition of comfort food. Ranch, cheese, bacon, and tender chicken piled between two soft buns.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 sandwiches
Calories 379kcal
Author Jessica Burgess

Ingredients

  • 3 large boneless chicken breast
  • ½ tablespoon seasoned salt
  • ¾ cup chicken broth
  • 1 ounce packet dry ranch seasoning mix
  • 8 ounces cream cheese room temperature
  • 4 slices cooked bacon crumbled
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions chopped
  • hamburger buns

Instructions

Baking, Grilling or Air Frying Chicken

  • Season the chicken with the seasoned salt and cook in the oven, air fryer or on the grill, until cooked to an internal temperature of 165°F.
    A plate with raw chicken breasts and a pot with seasoned chicken breasts inside.
  • Shred the chicken with 2 forks; Add the cream cheese, ranch seasoning mix, chicken broth if necessary to add moisture and the cooked bacon; and then stir. Add the cheddar cheese and stir to combine.
    Top with green onions, if desired
    Chicken breasts shredded with two forks, instead of pot and cream cheese and bacon added to chicken.

Cooking Chicken Breasts in Instant Pot or Crock Pot

  • Season the chicken with the Lawry’s seasoning salt; set aside.
    Pour the chicken broth in the pot, sprinkle the ranch seasoning mix on top, and stir well; add the chicken breasts, turning over to coat with the liquid.
  • Instant Pot: Cook on Manual HIGH pressure for 14 minutes. When it stops, do a quick release for the remaining pressure.
    Crock Pot: Cook chicken on low for 7 hours.
    Shred the chicken with 2 forks; Add the cream cheese and bacon; stir. Add the cheddar cheese and stir to combine.
    Top with green onions, if desired

Crack Chicken Sandwich Assembly

  • Pile shredded chicken on to hamburger buns and top with your other favorite toppings if desired. Serve.
    Crack chicken sandwich on buns, resting on cutting board.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Serving: 1sandwich | Calories: 379kcal | Carbohydrates: 6g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1508mg | Potassium: 526mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 773IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg

Taco Party and Taco Bar Ideas

Taco Party and Taco Bar Ideas: A great and easy way to feed your guests for any event! Get the free printable list of taco bar items below!

Hi! My name is Bethany from Southern Couture and I’m so glad to be here on Fantabulosity today! It is my pleasure to throw this fiesta for you! 

These simple taco bar party ideas are not just for Cinco de Mayo but a perfect food bar idea for any family game night, birthday parties or a fun in-home dinner to change things up a bit.

Plus, if you have a lot of leftover taco meat… that’s not such a bad thing. There’s a great list of ways to use leftover taco meat if you make too much!

Combine a Taco Bar with a Nacho Bar Party as Jessica styled below, and you’ll be the hit of the town with your guests:

See the Nacho Bar Party HERE!

Nacho Bar Party Ideas

Taco Bar Topping Ideas

Note from Jessica: “I’ve actually created a free printable that you can print off, in case it would be easier for you to take it with you to the store while you’re shopping for ingredients! You can download the Taco Bar Topping Ideas list or you can just check out the list of topping ideas below!”

Taco Bar Topping Ideas Printable Download

Here’s the list in case you would rather copy & paste them into your grocery shopping list! 🙂

But First, Tacos!

UPDATE: I found “But First, Tacos!” balloons while browsing online and I HAD to share them with you in case you want to spiff up your taco bar with these…

Standard Toppings for your Taco Bar:

Fun – Out of the Box Taco Topping Ideas:

  • Romaine lettuce for wraps
  • Ranch Dressing
  • Black Beans
  • Chili Beans
  • Pinto Beans
  • Cole Slaw Mix
  • Roasted Corn
  • Nacho Cheese
  • Cilantro Lime Rice
  • Feta Cheese
  • Blue Cheese Crumbles
  • Hot Sauce
  • Red/Green Peppers
  • Tofu
  • Bacon
  • Barbecue Sauce
  • Pineapple
  • Serve a hot taco dip to go along with the tacos!

Taco Bar Decorating and Styling Ideas

I usually just start with an empty table and start building from there with a tablecloth or no tablecloth depending on how I feel. For this party, I decided on no tablecloth and to keep it simple. With the temps warming up, I moved it outdoors on our back porch for a little more fun.

Simple Taco Bar Set-Up

Simple Taco Bar Party Ideas

Move It & Label It

I start placing all of my ingredients into different serving dishes and then place them on the table moving things around until I’m happy with the results.

To label each item (even though we know what everything is, it’s just more fun), you could also place chalkboard stickers on the table beside each dish and then write with a chalk marker what each one is.

Simple Taco Bar Party Ideas
Simple Taco Bar Party Ideas

Different Heights:

Be sure to add different heights on your table as well for not only looks but also to make it easier when guests are trying to reach for all the deliciousness. 

Simple Taco Bar Party Ideas

Pops of Color:

To really add a pop of color, try making sombrero decorations made from terra cotta pots and pom-poms or even some tissue paper banners that are perfect for a fiesta.

You can find them on my blog where I shared my Cinco de Mayo Party: Decorations and Recipes. I hung some of the tissue paper banners around the table for some extra color.

Simple Taco Bar Party Ideas

Premade = Easy

And if that isn’t enough goodness, the great news about a taco bar is that you can usually just buy everything you already need premade to make your life so much simpler and just place it in serving trays if you are pressed for time. You could even make this walking taco casserole to add to the table so they can scoop a big helping in to their plates!

Simple Taco Bar Party Ideas

A Couple “Must-Know” Taco Recipes

If you’re looking for something else that’s easy to serve next to a taco bar, we love these easy crock pot enchiladas!

Salsa Recipe:

For my salsa, I love a good, easy, homemade salsa recipe.

Guacamole Recipe:

I recommend Jessica’s best guacamole recipe. It is delicious and so easy to make. I highly recommend it!

guacamole recipe

3 Bean Salad – Mexican Style

Serve on the side, or serve on the taco bar so guests can pile this Mexican 3 Bean Salad on as a topping!

3 bean salad recipe - cilantro lime, black beans, dark red kidney beans, pinto

Then just for fun…

If you’re hosting friends, I think it would be super fun to wear this shirt that I found.

Thanks so much for having me over for this fiesta and I hope you enjoy your Cinco de Mayo! Be sure to eat an extra taco for me too.

Want More Party Ideas?

Then you won’t want to miss my favorite party posts, especially my easy party appetizers post where I share my favorites!

Originally published: April 2016

Updated photso and republished: March 2025

The BEST Fried Shrimp

Fried Shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients to create this fried shrimp batter using flour and cornmeal to make it crispy, and now you’ll know how to make pan-fried shrimp for easy dinners and it will become a true favorite!

Pan fried shrimp on a plate with sauce

Roll up your sleeves, break out your pans and get to dredging. You’re less than 30 minutes away from crispy shrimp and old bay cocktail sauce or the dipping sauce recipe I share below, at home tonight or on “Fried Friday” in your Dinner Theme System.

Serving tip: Serve this with steak! Not sure how to make steak? Here’s my favorite restaurant-quality steak recipe to use: How to Cook Steak!

Hey there! Meg here and I’m so excited to share another recipe with you all! I know how much you loved this grilled shrimp so this will be another seafood recipe to add to your cookbook!

Why You’ll Love This Recipe

I don’t know about you but sometimes I find making fried foods at home kind of intimidating unless it’s air fryer shrimp.

  • Easy Breading: When frying, there’s the whole dredging process and the sometimes messy, (tip below on how to make very little mess) frying of the food in hot oil. But I’m here to tell you, you will LOVE how easy this recipe is and it’s way better than the store-bought, frozen breaded shrimp, that’s for sure!
  • Restaurant quality fried shrimp at home in less than 20 minutes.
  • Batter Secret: Plus, using cornmeal and flour together in the batter, creates a crispy shrimp that’s hard not to love!
Fried shrimp on plate next to dipping sauce.

Fried Shrimp Cornmeal and Flour Batter

The mixture of flour and cornmeal adds such a delicious crust to the shrimp. The cornmeal adds a crazy crunch and the flour adds its own wonderful touch for the crispiest fried shrimp!

A good amount of onion powder, garlic powder, kosher salt, and a nice sprinkle of cayenne pepper in the batter also bring lots of flavor and interest.

Fried Shrimp Recipe Ingredients

The ingredient list for this fried shrimp recipe is small and basic but it packs a punch! You’ll find that ingredients are similar to other fried recipes on the blog, so if you have pork chops handy, you’ll also love this fried pork chops recipe!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Fried Shrimp Ingredients on table

Shrimp + Oil

  • Canola oil for frying (or vegetable oil)
  • 24 ounces large raw shrimp, peeled and deveined

Egg Wash

  • 2 large eggs
  • 1 cup buttermilk (or milk)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Batter and Shrimp Seasoning Ingredients

Keeping the seasoning simple is key for a crispy coating! Just a few favorite spices really give this shrimp, tons of flavor! You’ll be using these spices to mix with the flour and cornmeal!

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper

Optional Dipping Sauce:

This sauce recipe is optional but highly recommended.

  • ¾ cup mayo
  • ½ cup sweet chili sauce

Similar to this sauce, this boom boom shrimp is coated in a delicious tangy sauce!

Step by Step Directions:

Before beginning: Heat oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.

Steps 1-4 of how to make fried shrimp.
  1. In a cake pan, pie plate, shallow dish or shallow bowl, whisk together eggs and buttermilk. Add ½ teaspoon of salt and pepper.  (Image below.)
  2. In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. 
  3. Add shrimp to the egg mixture and coat shrimp well.
  4. A few at a time, add the shrimp to the flour/cornmeal mixture and coat completely. (Place on a clean plate while you bread the remaining shrimp.)

TIP: Allowing the shrimp to rest while breading the other shrimp, will help prevent the breading from falling off during frying.

Steps 5-8 on how to make fried shrimp.
  1. Add shrimp to skillet in a single layer, making sure not to overcrowd the pan. Let shrimp cook and fry for 3 minutes, until crispy and to a golden brown perfection.
  2. Remove shrimp from oil with a slotted spoon and drain on a prepared plate that has layers of paper towels to soak up any excess oil. Continue until all shrimp is fried. 

Dipping Sauce Recipe for Shrimp

Mayo and sweet chili sauce mix up to a creamy, spicy, slightly sweet sauce that really compliments the crispy, tender fried shrimp.

  1. Place the mayo and sweet chili sauce in a separate small bowl.
  2. Mix together the ingredients until evenly combined and serve with the cooked fried shrimp.
Pan fried shrimp on a plate with sauce

Recipe Pro Tips

The Key to Less Mess: Ideally, set up two pie plates to create a breading station. You can use bowls if necessary but the wide, shallow shape of pie or cake pans makes the process much easier. One cake pan will have the liquid ingredients, in this case, an egg and buttermilk. The second pan will hold the dry ingredients, flour, cornmeal, and spices for a major flavor punch.

Tips for How to Batter Shrimp

This is by far the best shrimp batter, and after so many others have made this too and left reviews saying they think it’s delicious too… it’s safe to say it’s an easy recipe that you’ll want to cook shrimp in from here on out!

Use one hand (I usually use my left since I move through the process left to right) to coat the shrimp in the egg mixture. Pick up the shrimp with the wet hand and place it in the dry mixture. Now use your other hand to gently coat the shrimp.

Because you aren’t going back and forth with both hands they aren’t getting goopy and gross. One hand will have egg and one hand flour but not a big lumpy mess.

It’s not anything revolutionary but it makes a big difference in the mess level of battering and frying.

Recipe FAQs

How long do you fry shrimp for?

Once battered, it only takes 3 minutes to fry the shrimp in oil.

Do you have to soak shrimp in milk before frying?

You can soak it but it’s not required. However, dipping shrimp in to milk (or buttermilk) instead of soaking, before frying is recommended. The buttermilk helps the batter stick to the shrimp and provides a thicker coating.

How do you get breading to stick to shrimp?

A buttermilk and egg will help the flour and cornmeal batter stick to the fried shrimp.

How to fry shrimp

Fried Shrimp Sauces

If you don’t want to make the sauce recipe above, here are some other dipping options for your shrimp that you will love:

Side Dishes to Serve with Southern Fried Shrimp

Serve this southern shrimp recipe (or so we think it’s “southern”) with Amish potato salad or a side salad to round out your meal and enjoy. P.S. That side salad will give you LIFE.

Or, serve popular side dishes such as:

Or, if you want to serve it alone, you can easily add lemon wedges to the side and even a little chopped fresh parsley if you like!

Easy Fried Shrimp Recipe and batter how-to!

How to Store Leftover Shrimp

To store any leftover shrimp, store it in an airtight container in the refrigerator for up to 3 days.

How to Reheat Fried Shrimp

When ready to reheat the fried shrimp, using the air fryer works amazingly well! Or, you can bake it in the oven or a toaster oven (around 400 degrees for a few minutes until heated through) to crisp it up a little.

Using a microwave can leave the fried shrimp soggy but it’s definitely a way you can reheat if preferred.

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you’re on your way to fried perfection.

More Recipes You’ll Love

Want more yummy recipes? You’ll also love this shrimp baked potato, grilled shrimp marinade recipe. Or, if you love fried recipes, this southern country fried steak is a great southern staple.

This fried rice recipe is perfect to create a fried shrimp rice recipe.
Or serve up this fried shrimp recipe as an appetizer with some of our other favorite easy appetizer recipes that we have here on the blog.

Originally published in 2019, then updated in November 2024 and in March 2025.

Recipe

fried shrimp on plate next to sauce
Print Pin
4.88 from 178 votes

Fried Shrimp

Classic, crispy fried shrimp is so much easier to make at home than you think. Just a few, simple pantry ingredients and you’re on your way to fried perfection.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 servings
Calories 492kcal
Author Jessica Burgess

Ingredients

  • Canola oil for frying
  • 24 ounces large raw shrimp, peeled and deveined

Egg Wash

  • 2 large eggs
  • 1 cup buttermilk (or milk)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Batter

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon cayenne pepper

Dipping Sauce:

  • ¾ cup mayo
  • ½ cup sweet chili sauce

Instructions

  • Heat ½-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
  • In a cake pan or pie plate whisk together eggs and buttermilk. Add ½ teaspoon of salt and pepper. 
  • In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper. 
  • Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp. 
  • Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried. 

Dipping Sauce

  • Mix mayo and sweet chili sauce in a bowl for dipping. 

Notes

Breading the shrimp with less mess:
Set up your breading station using two pie plates. (Bowls can be used but the wide, shallow shape of pie or cake pans makes the process much easier.
One cake pan will have the liquid ingredients and the second pan will hold the dry ingredients, flour, cornmeal, and spices.
Use one hand to coat the shrimp in the egg mixture. Pick up the shrimp with the wet hand and place it in the flour mixture. Now use your other hand to gently coat the shrimp. Because you aren’t going back and forth with both hands they aren’t getting goopy and gross. One hand will have egg and one hand flour but not a big lumpy mess.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 57g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 1217mg | Potassium: 197mg | Fiber: 4g | Sugar: 11g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2.9mg

Easy Salisbury Steak Recipe with Mushroom Gravy

Salisbury Steak is a timeless classic in American cuisine and perfectly delicious comfort food. With simple, everyday ingredients, you can have dinner ready in only 30 minutes!

Close up of cooked salisbury steak with mushroom gravy, and fresh parsley, all in a skillet.

This classic dish will take you back to your childhood! I’m sure all of us have had this many times, whether or not we enjoyed it as kids. This is the perfect weeknight meal as we use gravy packets to jump-start our dish with lots of flavor!

If you love steak as much as I do, you can also easily make slow cooker London Broil or use affordable cube steaks. Another really tender and flavorful option is to make the best steak bites ever!

[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • It uses a few ingredients: With only 5 ingredients, this recipe uses items that you may even have on hand.
  • Make-ahead recipe: Did you know that you can make this recipe in advance if you want to? It’s true, see my tips below on how to do that!
  • Ready in only 30 minutes: Talk about a quick and easy dinner idea! This recipe, from start to finish, only takes half an hour.

Ingredients Needed

Here’s what you’ll need to make this Salisbury steak recipe:

Labeled ingredients of images for salisbury steak sitting on counter.
  • Ground beef – Use a lean beef so the dish isn’t too fatty.
  • Mushrooms – White or baby bella are both delicious here. You can even use a mix of the two types, add extra, or even keep them out! Maybe try some sautéed onions as well.
  • Bread crumbs – Regular, unseasoned bread crumbs as we are adding our own seasoning.
  • Seasoning – Italian seasoning gives us a great base, especially when mixed with ketchup and Worcestershire. Feel free to adjust the levels to your taste.
  • Gravy mix – Plain brown gravy envelopes are a great base for a cheater gravy!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

How to Make Salisbury Steak

Just mix, sear, and simmer!

Process images for salisbury steak recipe, showing in an image collage.

STEP 1. Mix patties. Use your hands to combine the patty ingredients, then form them into 4 equal “steaks.”

Tip: Mixing with your hands might be messy, but it’s the easiest way to combine and then shape!

STEP 2. Sear steaks. Sear both sides of the steaks, then set aside. It’s ok if they aren’t cooked through just yet.

4 salisbury steaks in white skillet, surrounded by mushroom gravy.

STEP 3. Make gravy. Add mushrooms to the pan and saute, then add remaining gravy ingredients and stir to combine.

STEP 4. Simmer. Return the steaks to the pan and let everything simmer until thickened and the steak is cooked through.

Cooked salisbury steak sitting on top of mashed potatoes, covered in mushroom gravy.

Recipe Pro Tips

  • Mix with your hands. While messy, this is the best way to make sure everything is evenly combined without over-mixing. You’re going to have to shape with your hands anyway, so you may as well mix with them!
  • Extra liquid. The gravy packets normally call for 1 cup of water each. Since you simmer this for a bit, I find that using more than the 2 cups is perfect.

Recipe FAQs

What is the difference between Salisbury steak and hamburger steak?

The difference is that hamburger steak is usually prepared with basic seasonings like salt and pepper. Salisbury steak has a mixture of ingredients included in it such as eggs, bread crumbs, and additional seasonings.

Can I leave out the mushrooms in Salisbury steak?

Yes, if you aren’t a fan of them, feel free to leave them out of the gravy. You could also add sliced onions if you like those! Adjust everything to your taste!

Can I double a Salisbury steak recipe?

Definitely! You’ll need a large pot or a saucepan with taller sides. You will likely need to sear the steaks in batches though, to ensure they get great color. It’s fine for them to overlap some while simmering to finish cooking but to sear them they need room.

What to Serve with Salisbury Steak

Depending on what you grew up with, it seems that egg noodles or mashed potatoes are the true classic side dishes. You could also serve over rice if that’s more your jam. You can also roast up some green beans or broccoli or serve up some green peas.

Storage

Leftovers will keep in an airtight container in the fridge for a few days. Reheat on the stovetop.

You can freeze the completely cooked and cooled meal for a future date! You can easily reheat on the stove, or pop in the crockpot on low for a couple hours.

More Ground Beef Recipes You’ll Love

Recipe originally published in March of 2024, then updated again in March of 2025.

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

Close up of a salisbury steak patty in a skillet, that's covered with mushroom gravy.
Print Pin
5 from 1 vote

Easy Salisbury Steak Recipe with Mushroom Gravy

Salisbury steak is made out of ground beef, bread crumbs and seasonings, covered in a brown gravy filled with mushrooms, rand eady in 30 minutes!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 427kcal
Author Jessica Burgess

Ingredients

Steak patties:

  • 1 pound ground beef
  • ¼ cup bread crumbs
  • 1 egg beaten
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 ½ teaspoon Italian seasoning
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cooking oil

Gravy:

  • 1 tablespoon cooking oil
  • 8 ounces sliced mushrooms white or baby bella are recommended
  • 2 packets brown gravy mix such as McCormicks
  • 2 ¼ cups water
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Fresh minced parsley optional

Instructions

  • In a large bowl, mix the ground beef, bread crumbs, beaten egg, garlic powder, onion powder, Italian seasoning, Worcestershire sauce, salt, and pepper until combined.
    1 pound ground beef, ¼ cup bread crumbs, 1 egg, 1 teaspoon garlic powder, 2 teaspoon onion powder, 1 ½ teaspoon Italian seasoning, 2 teaspoon Worcestershire sauce, ¼ teaspoon salt, ¼ teaspoon pepper
  • Shape the mixture into 4 equal patties that are about 3⁄4 inch thick.
  • In a large skillet, heat the cooking oil to medium-high heat.
    1 tablespoon cooking oil
  • Place the patties in the oil and sear them for about 3 minutes. They should be browned and almost cooked through (but will finish cooking when we add them to the gravy later.)
  • Remove the patties from the skillet and set aside on a plate covered with aluminum foil. This will help to keep the patties warm while preparing the mushroom gravy.
  • In the same skillet add another tablespoon of cooking oil over medium heat. Add the sliced mushrooms to the pan.
    1 tablespoon cooking oil, 8 ounces sliced mushrooms
  • Sauté the sliced mushrooms for 5 – 6 minutes.
  • Add in the two packets of brown gravy mix and gradually stir in the water. Whisk until smooth and then add the ketchup and Worcestershire sauce.
    2 packets brown gravy mix, 2 ¼ cups water, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce
  • Reduce heat to medium-low and add the patties back into the skillet with the gravy mixture. Simmer for about 7 – 10 minutes until the patties are cooked through. They should reach an internal temperature of 160 degrees F.
  • Check for seasoning and additional salt and pepper to taste. Garnish with parsley if desired.
    Salt and pepper, Fresh minced parsley
  • Serve the steaks with your favorite side dishes such as mashed potatoes, rice, or egg noodles.

Notes

  • When mixing the patty mixture together, the best way to mix it is with your hands. It is the easiest way to get everything combined. This is messy, but the most efficient way to get everything properly mixed together.
  • This recipe can be prepared and frozen as a quick freezer meal for later. Cook completely and then cool. Add to a Ziploc freezer bag or freezer-safe container for up to 3 months. When ready to prepare, remove from the freezer and allow to thaw overnight. The dish can then be added to an oven-safe pan to reheat or to a crockpot until warm.

Nutrition

Serving: 1steak | Calories: 427kcal | Carbohydrates: 19g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1057mg | Potassium: 630mg | Fiber: 1g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 4mg

Texas Toast Pizzas

Texas Toast Pizzas: These mini pizzas are cooked on frozen garlic toast, making it so easy, with tons of flavor! Now, everyone can make their own pizza on pizza night and have fun with their favorite toppings!

Like our bagel pizzas, these are perfect for lunch or even as an easy dinner idea, it’s a great recipe for a busy weeknight or just to keep things simple!

Texas Toast Pizza on Baking Sheet

Make this Texas toast garlic bread pizza for the kids when they’re having a sleepover or when you get home from a late practice! You may also want to make this French bread pizza for the kiddos too!

Although we make pepperoni pizzas on Texas toast, feel free to add your favorite toppings! We’ll even give you some suggestions below if you want to experiment or even make a pizza food bar, making these a party favorite!

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Why You’ll Love These Garlic Toast Pizzas

  • Garlic Toast Crust – Instead of pizza crust or pizza dough, this recipe uses garlic bread (or Texas Toast) so you can keep these on hand in the freezer for last-minute meals! (If you have extra, consider making the frozen Texas toast in the air fryer!)
  • Favorite Toppings – With them being personal pizzas, you can use the toppings of your choice, or even make a variety of different types of pizzas!
  • Quick and Easy – like so many recipes here, this texas toast garlic bread pizza is ready in minutes!

Ingredients

Keeping it simple, this recipe uses minimal ingredients but they may soon become your favorite… maybe even better than Pizza Hut!

Ingredients for texas toast pizzas on counter
  • Garlic Texas Toast, or Cheese Texas Toast: The frozen toast is a great option for a simple recipe but you can buy it in the deli or even make your own, especially using this Italian bread recipe! (See “substitutions” below, for more ideas.)
  • Pizza Sauce: Grab your favorite pizza sauce at one of your local grocery stores. Or you can even use tomato sauce, and flavor it with garlic powder, Italian seasoning, salt, and pepper.)
  • Shredded Mozzarella Cheese: Even though the garlic toast that we use, already has cheese on it, we think you can never have too much cheese!
  • Pepperoni: We used turkey pepperoni but you can use your favorite type of pepperoni or even mini pepperoni!
  • Fresh Parsley, if desired: Perfect for adding color.

Complete list of ingredients and amounts can be found in the recipe card below.

Substitutions and Variations

So many things can be substituted for these mini pizzas made on Texas toast! Here are some of our suggestions:

  • Bread: Have fun using bread that may need to be used up! Sliced bread for toast, English muffins, or even leftover hamburger or hot dog buns. Spread butter on them, sprinkle a little garlic powder or garlic salt, and make as instructed! (Keeping in mind it may not take as long to cook if your bread isn’t frozen.)
  • Sauce: Pizza sauce, marinara sauce or you can make your own! Also feel free to try alfredo sauce for a fun spin!
  • Cheese: We used mozzarella but you can use your favorite shredded cheese! Pepperjack, Mexican blend, shredded cheddar, etc.
  • Seasonings: Garlic powder, basil, Italian seasoning, pepper, salt.

How to Make Texas Toast Pizzas

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place Texas toast on baking sheet, in single layer.
  4. Spread a little pizza sauce on each piece of bread. (Approximately a couple of Tablespoons of sauce on each piece, or more if you prefer more sauce!)
cheese garlic bread on baking sheet
Frozen Cheese Texas Toast
Pizza sauce spooned on to texas toast
Add pizza sauce
  1. Spread the sauce evenly on each piece.
  2. Sprinkle mozzarella cheese on top of pizza sauce. (As much as you’d like but we used about 2 cups – or an 8 ounce bag – of shredded mozzarella for the 8 pieces of garlic bread.)
  3. Place pepperoni on each piece of bread, or your favorite toppings. We used 3 pepperonis for each slice.
Shredded mozzarella cheese on top of garlic cheese toast
Add mozzarella
Pepperonis added to texas toast
Add pepperoni
  1. Place baking sheet in to the oven and bake for about 5 minutes.
    Optional: If you’d like to switch the oven to “broil” at the last minute to help the pizzas turn golden brown, you definitely can.
baked texas toast pizza on baking sheet

Feel free to enjoy these Texas toast pizzas right away, or spinkle fresh parsley on the top!

Cooked Garlic Bread Pizza
Hot and Ready!
Texas Toast Pizza on Cookie Sheet with fresh parsley
Sprinkle Parsley

Favorite Pizza Toppings

  • Sausage: Ground sausage, Italian sausage
  • Bacon: Chopped cooked bacon is delicious on pizza
  • Ham: Chopped ham (thick chopped ham) adds great saltiness flavor.
  • Chicken: A great way to use leftover chicken!
  • Ground Beef: Cook your ground beef ahead of time, and sprinkle it on for added protein.
  • Vegetables: bell peppers, mushrooms, spinach
  • Fruit: Yes! Pineapple chunks are great on a pizza, preferably with a salty protein like ham.
  • Garnish: Crushed red pepper, grated parmesan cheese
Hand holding Texas Toast Pizza

Storage

If you have leftover pizzas, store them in an airtight container with a lid, cover with plastic wrap or place in a plastic, ziptop bag.

To reheat: You can place them back in the oven on a cookie sheet, warm in the microwave, or our favorite… reheat them in the air fryer to help them taste like they were just made!

Top Tip

Only make as many as you need, and keep the ingredients on hand for last-minute meals. The ingredients are all something that can either be frozen or stored in the pantry for quite a while.

Texas Toast Pizza Recipe FAQs

What makes bread Texas toast?

Usually, Texas toast is just a thick variation of Italian bread.

Can you cook Texas toast on the stovetop?

You can… it just may not get the “oven-baked” texture but it’s worth a try! It’s recommended to place the Texas toast on the non-stick skillet, and cover it with a lid and cook over medium heat for a couple of minutes. (Since you cannot flip, the lid will help cook evenly.)

How long do you cook frozen Texas Toast Pizzas?

Certain brands can vary but typically you cook it for 4-5 minutes in the oven at 425°.

More Easy Recipes

If you love quick and easy meal ideas like these Texas Toast Pizzas, then you’ll also love this pizza monkey bread, this mozzarella wrap, and these Italian slider sandwiches.

Or, if you’re looking for more of a cheesy recipe, that you can even serve as a side dish with these pizzas, this cheesy bread recipe is great for that!

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!

This post was originally published in October 2022, November 2024, and March 2025.

Recipe

Texas Toast Pizza on baking sheet
Print Pin
5 from 9 votes

Texas Toast Pizzas

Texas Toast Pizzas: These mini pizzas are cooked on frozen garlic toast, making it so easy, with tons of flavor! Now, everyone can make their own pizza on pizza night and have fun with their favorite toppings!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 pizzas
Calories 262kcal
Author Jessica Burgess

Ingredients

  • 8 slices Texas toast
  • 2 cups shredded mozzarella
  • 1 cup pizza sauce or more/less depending on your preference
  • 24 pepperonis or more or less depending on your preference
  • chopped fresh parsley optional

Instructions

  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper.
  • Place Texas toast on baking sheet, in single layer.
  • Spread a little pizza sauce on each piece of bread. (Approximately a couple of Tablespoons of sauce on each piece, or more if you prefer more sauce!
  • Spread the sauce evenly on each piece.
  • Sprinkle mozzarella cheese on top of pizza sauce. (As much as you'd like but we used about 2 cups – or an 8 ounce bag – of shredded mozzarella for the 8 pieces of garlic bread.)
  • Place pepperoni on each piece of bread, or your favorite toppings. We used 3 pepperonis for each slice.
  • Place baking sheet in to the oven and bake for about 5 minutes.
    Optional: If you'd like to switch the oven to "broil" at the last minute to help the pizzas turn golden brown, you definitely can.
  • Optional: Sprinkle with chopped fresh parsley

Notes

Storage
If you have leftover pizzas, store them in an airtight container with a lid, cover with plastic wrap or place in a plastic, ziptop bag.
To reheat: You can place them back in the oven on a cookie sheet, warm in the microwave, or our favorite… reheat them in the air fryer to help them taste like they were just made!
Top Tip: Only make as many as you need, and keep the ingredients on hand for last-minute meals. The ingredients are all something that can either be frozen or stored in the pantry for quite a while.

Nutrition

Serving: 1pizza | Calories: 262kcal | Carbohydrates: 19g | Protein: 11g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 625mg | Potassium: 129mg | Fiber: 1g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 6mg

Stove Top Stuffing Meatloaf

Stove Top Stuffing Meatloaf uses the boxed seasoned stuffing mix for a flavorful, binder, to make this delicious old-fashioned, comfort food recipe.

A slice of Stove Top Stuffing meatloaf on top of mashed potatoes, next to green beans.

A Classic Meatloaf Recipe with a Twist

In under an hour, this easy meatloaf recipe is prepped, baked and ready for eating.

Using Stove Top Stuffing in meatloaf is such a great binder instead of using the traditional saltine crackers, or bread crumbs like I use in my chicken meatloaf recipe.

Stove Top Stuffing can add a delicious flavor to recipes, which is why I also use it in this Crock Pot Chicken and Stuffing recipe and this Chicken and Stuffing Casserole.

Slice of Stove Top Stuffing Meatloaf on top of mashed potatoes.

Recipe Highlights:

  • Ease of This Recipe: This meatloaf recipe is great for all skill levels, especially for beginners in the kitchen.
  • Texture and Flavor: A tender, yet hearty savory bite of the meatloaf, combined with the smooth and sweet meatloaf topping is a tasty combination.
  • Old-Fashioned Recipe: Meatloaf is a vintage dish that has been on Sunday dinner tables for years. Even though Stove-Top Stuffing hasn’t been around as long as meatloaf, I still consider this a classic dish that families will enjoy having together around the table for years to come.

Frequently Asked Questions

Is meatloaf made with Stove Top Stuffing good?

It absolutely is! Stove Top Stuffing helps add flavor to meatloaf and helps make it moist with a delicious texture.

Can I use Stove Top Stuffing instead of breadcrumbs?

Yes! Stove Top Stuffing is a pre-packaged mix of bread and seasoning that replaces bread crumbs in a classic meatloaf recipe.

Should you bake meatloaf covered or uncovered?

Baking meatloaf uncovered is recommended, although if burning is a concern, due to rack placement or oven habits, it can be covered for the last half of baking.

What to Serve with Stove Top Stuffing Meatloaf

This dish pairs really well with mashed potatoes & gravy, Southern green beans and roasted broccoli. 

Ingredients Needed: (See recipe card below for the full recipe)

  • ground beef – lean ground beef is recommended to cut down on the juices/fat that will form in the pan
  • water – this will be mixed with the eggs
  • eggs – Eggs will help bind the ingredients together to help the meatloaf hold it’s shape.
  • Stovetop Stuffing Mix – I use the chicken flavor but you can also use the “Savory Herbs” flavor.
  • yellow onion and garlic – Using garlic and onion powder instead will work too but the flavor is amplified when using fresh.
  • salt and pepper – Simple seasonings in addition to the seasonings in the Stove Top Stuffing to help round out the recipe.
  • ketchup – Some of this will be mixed in to the meatloaf itself and some will be mixed with brown sugar for the topping.
  • Worcestershire sauce – Lea and Perrines is the brand I recommend for all recipes that require Worcestershire sauce. It has a much better flavor than other brands.
Labeled ingredients sitting on counter to make Stove Top Stuffing Meatloaf.

How to Make Stove Top Stuffing Meatloaf

Preheat the oven to 350°F, and spray a 9×5 loaf pan with non-stick cooking spray.

Eggs and water mixed together in glass mixing bowl.
Stove Top Stuffing poured in to egg and water mixture, in glass bowl.

In a large mixing bowl, beat together the eggs and water using a fork or electric hand mixer. Beat for about 1 minute. 

Add in the stuffing mix, onion, garlic, salt, and pepper. Mix well using a large serving spoon. 

Onions, salt and pepper added to Stove Top Stuffing and meat mixture.
Ground beef, ketchup and seasonings added to bowl with wooden spoon.

Add in ground beef, ½ cup ketchup and ¼ cup Worcestershire sauce. Mix well until the ground beef is evenly distributed throughout the mixture and well combined.

Ketchup and brown sugar in small ramekin.
Ketchup and Worcestershire sauce mixture spread on top of uncooked meatloaf.

In a small mixing bowl, combine the remaining ketchup and Worcestershire sauce. Mix with a fork until fully combined. 

Pour glaze over meatloaf, spreading evenly with the back of a spoon. 

When the mixture is fully combined, pour into the bottom of the loaf pan, pressing the mixture firm into the edges and empty spaces and flat on the top. Set aside. 

Baked Stove Top Stuffing Meatloaf in loaf pan.

Place meatloaf inside the oven and bake for 45-50 minutes.

When done, carefully remove from heat and allow to cool inside the loafpan for about 5 minutes before serving. 

Sliced Stove Top Stuffing meatloaf on rectangle platter.

Storage Instructions

Allow the meatloaf to fully cool, and then cover the loaf pan with plastic wrap or aluminum foil, and store in the refrigerator. You can also remove the meatloaf from the loaf pan and store it in an airtight container. This meatloaf recipe will keep in the fridge for 3-4 days.

To Freeze: You can also freeze this meatloaf in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating in the oven, microwave or air fryer.

Slice of Stove Top Stuffing Meatloaf on top of mashed potatoes, sitting next to green beans.

Top Tips

  • Any Stove Top Flavor: Use your preference of stuffing flavor. Turkey, chicken, herbs and cornbread all work great!
  • Flatten Meatloaf Before Baking: Use the back of a wooden spoon or rubber spatula to flatten the meatloaf before cooking. 
  • Sweeter Meatloaf: For a little sweeter of a glaze, add 1 teaspoon of brown sugar to the ketchup and worcestershire sauce. 
  • Do not overuse the Worcestershire sauce, it will cut the flavor of the stuffing too much. 

Craving More Comfort Food Recipes

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!

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

Slice of Stove Top Meatloaf placed on top of mashed potatoes, sitting next to green beans.
Print Pin
5 from 1 vote

Stove Top Stuffing Meatloaf

Stove Top Stuffing Meatloaf is a spin on the classic recipe using boxed stuffing mix instead of bread crumbs, making it easy and flavorful!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 310kcal
Author Jessica Burgess

Equipment

Ingredients

  • ½ cup water
  • 2 large eggs
  • 6 ounce box of Stove Top Stuffing mix
  • ½ cup yellow onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound lean ground beef
  • 2¼ cups Worcestershire sauce divided (¼ cup + 2 teaspoons)
  • ¾ cup ketchup divided (½ cup + ¼ cup)

Instructions

  • Prepare the oven to 350 degrees and spray a 9×5 loaf pan with non-stick cooking spray.
  • In a large mixing bowl, beat together the eggs and water using a fork or electric hand mixer. Beat for about 1 minute. 
  • Add in the stuffing mix, onion, garlic, salt, and pepper. Mix well using a large serving spoon. 
  • Add in ground beef, ½ cup ketchup and ¼ cup Worcestershire sauce. Mix well until the ground beef is evenly distributed throughout the mixture and well combined.
  • When the mixture is fully combined, pour into the bottom of the loaf pan, pressing the mixture firm into the edges and empty spaces and flat on the top. Set aside. 
  • In a small mixing bowl, combine the remaining ketchup and Worcestershire sauce to create a glaze. Mix with a fork until fully combined. 
  • Pour glaze over meatloaf, spreading evenly with the back of a spoon.
  • Place meatloaf inside the oven and cook for 45-50 minutes.
  • When done, carefully remove from heat and allow to cool inside the loafpan for about 5 minutes before serving. 

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 39g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1710mg | Potassium: 939mg | Fiber: 1g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 6mg

Stove Top Stuffing Chicken Casserole

Comforting, classic, easy. Everyone loves when dinner hits those notes, and this Chicken and Stove Top Stuffing Casserole fits the bill! A few ingredients are all it takes and this dinner recipe is on the table, and is similar to the Crock Pot Stove Top Stuffing Chicken.

Stove Top Stuffing Chicken Casserole on wooden spatula, lifting out of casserole dish.

Chicken casseroles are so popular and it’s easy to see why. Another similar casserole, this chicken pot pie casserole, uses pre-made biscuits, and will be fun to switch in and out with this one!

Everyone is familiar with layering tater tots in chicken casseroles, but what about stuffing? It’s the ultimate comfort food, super easy carb that is a fan favorite. Adding chicken and cheese makes it ten times better.

If you aren’t a huge chicken fan, use up your leftover ham and make a ham and Swiss over noodles casserole. Honestly, I love casserole recipes for the fact they are easy or they use up what you have on hand.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 4 ingredients (not counting the S&P!), this recipe uses items that you may even have on hand.
  • Use what you’ve got: Feel free to swap in differently seasoned stuffing or any cream soup in the pantry.
  • Ready in an hour: An hour might seem long, but it’s only hands-on when cooking the stuffing and layering. Then you can get homework or housework done while it bakes.

Stuffing Casserole Recipe Ingredients

I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients for making Stove Top Stuffing Chicken Casserole.
  • Stuffing – I love regular chicken flavored Stove Top Stuffing Mix, but you can use any brand or flavor. Prepare to box directions. Buy an extra box and make this Meatloaf with Stove Top Stuffing tomorrow night!
  • Chicken breast – Use boneless skinless breasts and dice into bite-sized pieces before tossing into your baking dish. You can also use chicken thighs if you prefer.
  • Shredded cheese – Monterey Jack pairs nicely, and so would Swiss! Use your favorite.
  • Cream soup – Cream of chicken will keep the chicken flavor strong and give you a nice, comforting casserole.

Variations in Chicken Stuffing Bake

Just about everything can be switched up! This is a great casserole to play chef and make your own combinations.

Swap one can of soup out for cream of celery soup or cream of mushroom soup. Use cheddar for a stronger cheese flavor. Try herbed stuffing for more interest. Or even add veggies to sneak some vegetables such as peas and carrots in for the kids.

How to Make Easy Chicken and Stuffing Casserole

This is so simple to make, you can whip it up in 15 minutes and then let it bake. Simply make the stuffing while the oven preheats, layer, and go!

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Preheat the oven and grease a baking dish before proceeding.

Steps 1-4 for making Stove Top Stuffing Chicken Casserole.

STEP 1. Dice the chicken. Cut the chicken into bite-sized pieces and layer to cover the baking dish. Sprinkle with salt and pepper to taste (Image 1).

STEP 2. Sprinkle the cheese. Layer the cheese evenly over the chicken (Image 2).

STEP 3. Spread the soup. Use a rubber spatula to carefully spread the condensed soup over the cheese (Image 3).

Tip: If it’s easier to spread the soup over the chicken and then sprinkle the cheese overtop, go right ahead! The order of these two layers isn’t super important.

STEP 4. Add stuffing. Arrange the prepared stuffing mixture over the soup layer. Do not mix the layers together (Image 4).

STEP 5. Bake. Bake the casserole until the chicken is fully cooked and the stuffing is browned.

Baked Stove Top Stuffing Chicken Casserole in white baking dish on white counter.

Recipe Pro Tips

  • Cover with foil. If the stuffing is browning too quickly, tent the dish loosely with foil while the chicken finishes cooking.
  • More chicken. This recipe calls for 2 or 3 chicken breasts. The key is to have just enough to make a single layer of diced chicken in the bottom of the dish.

Recipe FAQs

Can you put raw chicken in a casserole dish?

Yes! It’s perfectly fine to layer raw chicken with prepared ingredients like stuffing because we are baking immediately. You would not want to layer everything and tuck it away for later. The safest way to use raw chicken is to layer it in the dish, then wash your hands thoroughly. Continue with the layers and bake. Use a thermometer to ensure the chicken is cooked through.

Can you put hot stuffing on raw chicken?

Yes, as stated above, we are cooking the casserole immediately in the oven so we are safe to layer the different temperature ingredients.

What can I substitute for butter in stovetop stuffing?

The box of stuffing mix generally calls for butter when preparing. If you are looking to use something else, give olive oil or vegan buttery sticks a try. Do keep in mind that the soup and cheese are of course dairy, so just swapping out the butter doesn’t make this dish dairy-free. Some just prefer to use other fats, such as margarine.

Stove Top Stuffing Chicken Casserole serving in white plate.

What to Serve with 4 Ingredient Stove Top Stuffing Chicken Casserole

I love a leafy green salad with a casserole. Hot and cold, and light vs. heavy really complements things well.

Serve up a green veggie on the side, like green beans or garlic roasted broccoli would also pair nicely. Kids often love carrots, so serve them raw or cooked.

A bite of Stove Top Stuffing Chicken Casserole on fork.

Storage Instructions

Store any leftovers, once cooled, in an airtight container or cover the baking dish with foil or plastic wrap, in the fridge for up to 3 days.

The stuffing may be soggy when stored, so reheating in the oven is recommended. Only reheat the portion you will be eating – do not reheat the casserole more than once.

More Casserole Recipes You’ll Love

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

Spoonful of Stove Top Stuffing Chicken Casserole.
Print Pin
5 from 7 votes

Stove Top Stuffing Chicken Casserole

Comforting, classic, easy. This Chicken and Stove Top Stuffing Casserole fits the bill! A few ingredients are all it takes for an easy dinner.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 363kcal
Author Jessica Burgess

Equipment

Ingredients

  • 2-3 boneless skinless chicken breasts cut into bite-sized pieces
  • Salt & pepper to taste
  • 1 ½ cups shredded Monterey Jack cheese
  • 2 cans cream of chicken soup 10.5oz each
  • 2 boxes chicken flavored stuffing (I used Stove Top) 6oz each, prepared per box instructions

Instructions

  • Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray.
  • Add the raw chicken breasts to the prepared dish and add salt and pepper to taste.
    2-3 boneless skinless chicken breasts, Salt & pepper to taste
  • Next, layer the cheese evenly over the chicken. Spread the cans of soup over the cheese (do not add liquid).
    1 ½ cups shredded Monterey Jack cheese, 2 cans cream of chicken soup
  • Top the dish with the prepared stuffing mix. Keep the ingredients in layers; do not mix together!
    2 boxes chicken flavored stuffing (I used Stove Top)
  • Bake for 45 minutes or until the chicken reaches 165°F with an instant read thermometer and the stuffing is browned and crispy.

Notes

  • If you don’t want your stuffing to get too browned, cover the dish with tinfoil when there’s 15 minutes left of baking. This is not required, however, because baking it uncovered gives the stuffing a little crunch.
  • The number of chicken breasts used depends on the size. Just use enough chicken to mostly cover the bottom of the pan.

Nutrition

Calories: 363kcal | Carbohydrates: 38g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1333mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 3mg

Baked Chicken Cutlets

These crispy baked chicken cutlets are made using just a few simple ingredients and are a kid favorite. Ready in about 30 minutes or less, they’re perfect for an easy dinner recipe, much like our baked chicken drumsticks.

Baked chicken cutlet on white plate sitting next to green beans.

These oven-baked chicken cutlets have a crispy outside and a juicy inside, making them one of our favorite recipes yet.

With chicken being such a versatile ingredient, it’s great to have multiple chicken recipes to turn to, so you can switch things up from time to time.

Rotating this chicken cutlets recipe with other simple recipes like you can find in this list of chicken breast recipes, you’ll be able to fill out your meal plan with delicious ideas! But some of our favorites to rotate for an easy dinner are these air fryer chicken tenders made with panko crumbs and these simple chicken bites.

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What are Chicken Cutlets?

Chicken cutlets are boneless chicken breasts sliced in half, to make two thin chicken pieces.

Usually, the chicken cutlets are then beaten, to flatten them to about ¼ of an inch thickness. This makes them easier, and quicker to cook and also helps stretch out the chicken for multiple servings.

Why You’ll Love this Recipe

  1. It uses simple ingredients: Using only pantry and refrigerator staples makes this recipe something that you can make often because you’ll more than likely have the ingredients on hand when you need something quick to make for dinner.
  2. Ready in only 30 minutes: Talk about a quick and easy dinner idea! This recipe, from start to finish, only takes about half an hour.
  3. Serve different ways: Serve alone, or place on top of a delicious creamy pasta like this cream cheese pasta or on them creamy lemon chicken pasta.

Ingredients Needed

Here’s what you’ll need to make this easy chicken recipe. I’ve highlighted a couple of ingredients with some relevant notes, below. Aside from this, the ingredients needed are pretty basic.

Labeled ingredients on counter for baked chicken cutlets.
  • Bread Crumbs: The bread crumbs give the outside a crispy coating on the chicken. We use Italian-seasoned bread crumbs and feel it gives it great flavor but you can use your favorite type, such as plain, garlic & herb, etc. I use panko crumbs on this crispy panko chicken recipe though.
  • Seasonings: Lemon pepper, seasoning salt, and optional fresh parsley are what we use for this recipe but feel free to add garlic powder, onion powder, etc. Just keep in mind that the breadcrumbs may already have salt, and different seasonings already.
  • Parmesan Cheese: Grated parmesan cheese works best to blend in with the bread crumbs for this recipe.
  • Chicken breasts: Boneless, skinless chicken breasts are best for this recipe, for easy slicing. We also use these in our sandwiches, such as in this chicken club sandwich recipe and this cheesy chicken recipe!

How to Prep for Baked Chicken Cutlets

It requires very little effort to cook this chicken breast cutlets recipe but here are a few tips to help you get started, and answers to questions that you may have:

What Temperature Should I Bake Chicken Cutlets at?

Bake the breaded chicken cutlets at 400 degrees F. for 15-20 minutes. However, if you’re afraid that will cook the chicken too fast, you can cook it at 350° F. for longer, until the internal temperature of the chicken reaches 165° F.

What can I pound chicken with?

To make thin chicken cutlets, the best way is to wrap whole chicken breasts in plastic wrap, and then beat it with a meat mallet or rolling pin.

How to Cook Chicken Cutlets

If you’re tired of storebought, frozen chicken tenders and nuggets, you’ll love how easy it is to make this homemade breaded chicken. Plus, when you’re making this at home, you’ll know what’s in it, which makes me feel better when I’m making dinner for the kids.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

Prep the Cutlets

It’s easy to create the cutlets and prep them for baking. Here are the easy steps for this delicious recipe:

4 image collage of steps 1-4 of baked chicken cutlets recipe.
  1. Preheat the oven and line a baking sheet with parchment paper, and then slice the chicken breasts in half, lengthwise.
  2. Then place them between two pieces of plastic wrap (or in a Ziploc bag). Beat with a meat mallet or rolling pin until about ¼ inch thick. 
  3. Mix bread crumbs, cheese, lemon pepper, and seasoning salt together in a shallow bowl.
  4. Scramble the eggs and milk together in a shallow bowl to make an egg wash..
Steps 5-8 of how to bake chicken cutlets.
  1. To bread the chicken, dip one piece of chicken in the egg mixture.
  2. Then dredge it in the breadcrumb mixture.
  3. Place the breaded chicken cutlets on the prepared baking sheet in a single layer. Repeat until all chicken pieces have been breaded. 
  4. Bake for 15 to 20 minutes and top with chopped fresh parsley just before serving.  
Baked chicken cutlet on wooden spatula, above baking sheet.

Recipe Pro Tips

  • Golden Brown Chicken: To help give the chicken a golden brown color, spray cooking spray on top of breaded chicken pieces just before putting in the oven. 
  • Keep Chicken Warm and Crispy: To keep warm and crispy, place a cooling rack in a baking sheet; then place the cooked chicken on the cooling wire rack. Keep the rack in a warm oven until ready to serve.

How to Store and Reheat Baked Chicken Cutlets

  • Store: If you have leftover chicken cutlets, allow them to fully cool and then store in an airtight container for 3-5 days.
  • Reheat: If reheating, you can bake them at 350° for about 10 minutes, or our favorite, is to reheat them in the air fryer to help keep that crispiness.
Baked chicken cutlet on white plate, next to green beans.

What to Serve with Oven-Baked Chicken Cutlets

So many different sides can go with this crispy chicken cutlets recipe for an easy meal. From starchy sides to vegetable sides like this bacon-wrapped asparagus, or these reader favorites:

Sliced crispy chicken cutlet piece on fork, holding up above plate.

Recipe FAQs

Have some other questions about making baked breaded chicken cutlets? Here are answers that can help:

Is it better to bake chicken at 350° or 400°?

You can bake it at both, and multiple different temperatures. Baking at 350° will bake slower but could prevent the chicken from cooking too fast and drying out. However baking at 400° will bake it faster, and help give it that special crispy outside that you’re looking for. Just make sure the internal temperature reaches 165° F when checked with a meat thermometer.

What tenderizes chicken the best?

Using a meat mallet or rolling pin to pound the chicken will help tenderize the meat.

Should I bake chicken cutlets on a pan or foil?

We actually prefer baking breaded chicken on parchment paper, on a baking pan.

More Chicken Recipes

If you love easy chicken recipes like this one, we think you’ll also love these dishes that have become reader favorites:

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

Sliced baked chicken cutlets on white plate, next to green beans.
Print Pin
5 from 4 votes

Baked Chicken Cutlets

These baked chicken cutlets are not only easy to make but they use simple ingredients and they're ready in about 30 minutes or less!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 239kcal
Author Jessica Burgess

Equipment

  • baking sheet
  • knife
  • plastic wrap
  • Rolling Pin or meat mallet
  • 2 shallow bowls

Ingredients

  • 1½ pounds boneless skinless chicken breast (about 2 large breasts)
  • 1 cup Italian bread crumbs
  • 2 tablespoons parmesan cheese
  • 1 teaspoon lemon pepper
  • 1 teaspoon seasoning salt
  • 2 eggs
  • 3 tablespoons milk
  • chopped fresh parsley optional

Instructions

  • Prep the equipment: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Make the cutlets: Slice larger chicken breasts in half lengthwise. Then place them between two pieces of plastic wrap (or in a Ziploc bag). Beat with a meat mallet or rolling pin until about ¼ inch thick. 
    1½ pounds boneless skinless chicken breast
  • Prep the breading: Mix bread crumbs, cheese, lemon pepper, and seasoning salt together in a shallow bowl.
    1 cup Italian bread crumbs, 2 tablespoons parmesan cheese, 1 teaspoon lemon pepper, 1 teaspoon seasoning salt
  • Prep the wash: Scramble the eggs and milk together in a shallow bowl.
    2 eggs, 3 tablespoons milk
  • Bread the chicken: To bread the chicken, dip one piece of chicken in the egg mixture. Then dredge it in the bread crumb mixture and place on the prepared baking sheet. Repeat until all chicken pieces have been breaded. 
  • Bake the chicken: Bake for 15 to 20 minutes and top with chopped fresh parsley just before serving, if desired.
    chopped fresh parsley

Notes

  • Achieve Golden Brown Chicken: To help give the chicken a golden brown color, spray cooking spray on top of breaded chicken pieces just before putting in the oven.
  • Keep Chicken Warm and Crispy: To keep warm and crispy, place a cooling rack in a baking sheet; then place the cooked chicken on the cooling rack. Keep the rack in a warm oven until ready to serve.
  • How to Store: If you have leftover chicken cutlets, allow them to fully cool and then store in an airtight container for 3-5 days.
  • How to Reheat: If reheating, you can bake them at 350° for about 10 minutes, or our favorite, is to reheat them in the air fryer to help keep that crispiness.

Nutrition

Serving: 1cutlet | Calories: 239kcal | Carbohydrates: 14g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 837mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

Buttermilk Pie

A collection of vintage dessert recipes must include this buttermilk pie recipe. With only 8 simple ingredients, most of which are pantry staples, this pie recipe is ready in less than an hour.

Slice of buttermilk pie with dollop of whipped cream on top, sitting on round plate.

Jessica’s Recipe Notes

  • Ease: This pie is simple, and great for beginners.
  • Taste & Texture: Much like my egg custard pie, this has a smooth, custard filling, with a slightly tangy flavor due to the buttermilk.
  • Top Tip: Allow at least an hour for the buttermilk pie to cool before serving.

Perfect for the holidays or anytime of year, this old-fashioned pie looks beautiful sitting on the dessert table next to other holiday-favorite pies like this pecan pie, sweet potato pie and this no-bake chocolate pie.

It’s also a great recipe to make as a dessert for a church potluck or family get-together, as crowds seem to love vintage recipes.

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Sliced buttermilk pie in clear, glass pie dish, sitting on counter.

Ingredients for Buttermilk Pie Recipe

Here are a few notes on some of the key ingredients to make this buttermilk pie recipe. See the recipe card below for exact measurements.

Labeled ingredients for buttermilk pie, sitting on counter.
  • Pre-Made Pie Crust: I love a shortcut in the kitchen, and I often use storebought pie crust. But if you love a homemade take on this recipe, my buttery pie crust recipe is a great option.
  • Granulated Sugar: Adds a sweet contrast to the tangy flavor of the buttermilk.
  • Salted Butter: If you are only able to get unsalted butter, just add a pinch of salt. 
  • All-Purpose Flour: This helps thicken the batter of the pie so it sets and firms.
  • Buttermilk: Such a powerful ingredient in baked desserts, to add moisture. It’s the secret ingredient in my banana bread recipe too.
  • Nutmeg: This spice helps add flavor, depth and gives the pie a warm tone.

If you have leftover buttermilk, you may also love to make this chocolate bread and these blueberry buttermilk muffins.

How to Make Buttermilk Pie

Here’s an overview of how to make this recipe. You can scroll down to the recipe card for the full instructions.

Pre-made pie crust, crimped in clear pie plate.
Form pie crust to pie plate
Buttermilk pie ingredients mixed together in glass bowl, with whisk.
Mix custard ingredients


First, preheat the oven to 350°F.

Next, place your premade pie crust into your pie pan and crimp the edges. Then, in a large mixing bowl, whisk together the granulated sugar, all-purpose flour, eggs, melted butter, buttermilk, vanilla extract, and nutmeg.

Buttermilk pie batter poured in to unbaked pie crust in clear pie plate.
Add buttermilk mixture to pie crust
Baked buttermilk pie in clear pie plate, sitting on counter.
Bake buttermilk custard

Next, pour your buttermilk filling into your pie crust, and bake for 40 to 45 minutes until the custard has set.

Allow the pie to cool for an hour before serving. 

Slice of buttermilk pie, sitting on round plate, with fork cutting a bite off.

How to Serve Buttermilk Pie

When the pie has fully cooled, it can be served alone or it’s also delicious with a dollop of whipped cream on top, with ice cream, fruit, or your favorite drizzle or vanilla sauce.

You can also warm the pie back up in the microwave for 10-15 seconds if you prefer a warm slice of buttermilk pie.

How to Store This Buttermilk Pie Recipe

Leftover buttermilk pie should be stored tightly covered or in an airtight container in the refrigerator for up to 3 days.

To freeze, wrap the whole pie in plastic wrap and then a layer of aluminum foil. If you want to take it further, place it in an extra-large Ziploc bag and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.  

Slice of buttermilk pie on plate, with whipped cream on top, sitting next to fruit.

Recipe FAQs

What is the best way to cut a buttermilk pie?

Buttermilk pie has a bit of a crust on the top. To get a good clean cut, take a large, serrated knife and score the crust. Do not cut all the way through the pie; just mark the slices and cleanly break the top crust for the slices. Then, take a paring knife or a straight blade and slice the rest of the way through each cut, getting the bottom crust. Be sure to wipe the blade between each slice to keep the cuts looking clean.

How can I keep the edges of my pie from burning?

If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can use one of two options to help with this. One is that you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 

Can I make buttermilk pie a little less sweet?

If you want to make your pie a little less sweet and a little tangier, then reduce your sugar by ¼ of a cup and add a touch more buttermilk. 

How can I tell if my buttermilk pie is done?

To tell if your pie is done, the edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

More Vintage Dessert Recipes

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

Piece of buttermilk pie topped with whipped cream, sitting on round plate.
Print Pin
5 from 1 vote

Buttermilk Pie

A vintage dessert, this Buttermilk Pie is a smooth custard with a tangy bite, baked in to a pie crust. A popular recipe for the holidays or anytime of year.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 slices
Calories 504kcal
Author Jessica Burgess

Equipment

Ingredients

  • 1 pie crust my homemade pie crust or store-bought
  • 1¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • ½ cup salted butter melted
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 pinch nutmeg

Instructions

  • Preheat oven to 350°F.
  • Place your premade 1 pie crust into your pie pan and crimp the edges.
  • In a large mixing bowl, whisk together the 1¼ cup granulated sugar, 3 tablespoons all-purpose flour, 3 large eggs, ½ cup salted butter, 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 pinch nutmeg.
  • Pour your buttermilk filling into your pie crust.
  • Bake for 40 to 45 minutes until the custard has set.
  • Allow the pie to cool for an hour before serving. 

Notes

  1. How can I keep the edges of my pie from burning?
    If you notice that the edges of your pie are starting to get too brown but your pie still needs some more cooking time, you can make a ring around the crust with aluminum foil, or you can use a pie ring that will fit perfectly over the edges of your pie and protect it from burning. 
  2. Can I make this pie a little less sweet?
    Yes, you can reduce your sugar by ¼ of a cup and add a touch more buttermilk. 
  3. How can I tell if my pie is done?
    The edges will be golden, and the center will be set but still slightly jiggly. The custard will continue to firm up as it cools. Remember that just because you pull it out of the oven does not immediately stop the cooking process, and with custards, it is easy to overcook them if you wait until they are fully set while in the oven. 

Nutrition

Serving: 1slice | Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 316mg | Potassium: 128mg | Fiber: 1g | Sugar: 44g | Vitamin A: 674IU | Vitamin C: 0.01mg | Calcium: 71mg | Iron: 1mg

Best Banana Bread

It’s the secret ingredient in this best banana bread recipe that makes it so moist and so delicious. Plus, it’s easy, quick, and delicious recipe you’ll make over and over. 

Easy Banana Bread

Bread recipes are one of our favorite recipes to bake but this banana bread is the BEST and is now a favorite in so many kitchens! While it’s moist and delicious on its own, it would be a fun treat to serve with some vanilla sauce, or even add some blackberries in this banana bread.

Photos Updated: November 2018!

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Banana Bread Testimonial Review - Best
A Fantabulosity reader thinks this is the best banana bread recipe too! Thank you for sharing Jeanne!

Why You’ll Love This Banana Bread

  • Secret Ingredient: It’s buttermilk (or substitute with a combination of lemon juice and milk), that creates a moist, flavorful banana bread.
  • Classic and Flexible. You can add your favorite additions if you want something other than regular banana bread. For instance, chocolate chips, nuts, and blueberries are DELICIOUS in this recipe!
  • Extra Bananas: It’s a great way to use up bananas that are turning brown!
This banana bread is UNBELIEVABLE! https://fantabulosity.com

How to Make the Best Banana Bread

I’ve made this recipe using regular loaf pans and mini loaf pans. Honestly, it doesn’t matter to me which way I make it because it’s delicious either way. However, if making in mini loaf pans, you’ll want to bake it for less time.

Mini Loaf Pans

The first time I made this, I knew I wanted to use the CUTEST little mini loaf baking pan so I knew I need to adjust the bake time.

If you’re using a mini loaf pan (since all can be different) just start checking the middle after about 20 minutes of baking, and remove them when a toothpick inserted into the middle comes out clean.

Regular Loaf Pans

My oven cooks SUPER fast, so I had to be cautious when it came to baking this banana bread. So where I had to bake my banana bread in regular size loaf pans for 40 minutes, it may take anywhere from 40-55 minutes for your oven.

Periodically check with a toothpick until the center comes out clean after about 40 minutes.

SIDE NOTE: Since I used two different pans, they both cooked differently too. One pan was much thinner than the other, so that loaf of bread finished before the other.

How to Make the Best Banana Bread

For the full list of ingredients and instructions all in one place, see the printable recipe card toward the bottom of this post!

Easy Banana Bread

Start with Ripe Bananas

I’m not going to lie. When I see at least 3 bananas on my counter that are starting to turn a little brown, I get a little too excited.

I despise eating bananas by themselves. But turn them into banana bread, and you can’t keep me out of it.

For this recipe, start with ripe bananas.

Don’t worry… if you need to make this old-fashioned banana bread NOW, and the store only had underripe bananas… you can ripen bananas for banana bread.

Ripe bananas recipes

Secret Ingredient – Buttermilk for Banana Bread

I truly believe there’s an ingredient in this banana bread recipe that makes it so good, and moist.  Buttermilk. Yes, really!

Buttermilk Substitute

Don’t have buttermilk on hand, DON’T worry! In a small dish or bowl, mix together ½ cup milk with 2 teaspoons of lemon juice! Works perfect every time!

Buttermilk makes banana bread moist!

Banana Bread Batter

With a mixer, mix the butter and the sugar.

Banana Bread few ingredients - moist and the BEST

Next, add in the mashed bananas and the eggs.

How to mash bananas - ziploc bag

Pro Tip: Throw your bananas into a Ziploc bag, seal, and mash them with your hands through the bag or with a rolling pin!

flour, baking soda, salt mixture

In a separate bowl, mix together your flour, baking soda, and salt.

Alternate the flour mixture and the buttermilk

Next, fold in the dry ingredients, alternating the buttermilk (or milk and lemon juice) with the flour.

Mix together milk and lemon juice to make buttermilk for banana bread
Mix together the banana bread ingredients

Once that is mixed, you’re ready to add to your desired, greased baking dish.

How Long to Bake Banana Bread in Oven

Mini loaves take me about 20 minutes, and two regular loaf pans take about 40 minutes.

Pour batter in to two different regular size loaf pans
Banana Bread Recipe - Easy and the BEST

How Long to Cool Banana Bread

Once you remove your banana bread from the oven, let it sit a few minutes and then release it from the loaf pan to fully cool on a wire rack. (I do this when we want to eat it in a hurry.)

Banana Bread - moist and the best

Slice and serve!

But do me a favor… if you’re making it just for fun, give it a try when it’s warm. You won’t regret it.

FAQs and Expert Tips

Can you use too many bananas in banana bread?

YES! Using too much banana can make the bread soggy and too dense. This recipe calls for only 3 bananas (about 1 ½ cups of mashed bananas).

How do you ripen bananas?

If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black. See my tips on how to ripen bananas in the oven!

Easy Banana Bread Recipe

How long does banana bread last?

Banana bread can sit out on the counter for four days, and leaving it at room temperature will help it stay moist longer. Refrigerating banana bread can cause it to dry out faster.

How to Freeze Banana Bread

You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)

More Bread Recipes You’ll Love:

If you loved this recipe, then you’ll also love this Easy Bread Pudding Recipe and this Banana Bread Pudding! Or try this chocolate quick bread.

If you love banana flavor for a sweet treat, this banana pudding poke cake recipe is one to save.

Recipe

Sliced banana bread on white platter
Print Pin
4.51 from 93 votes

BEST Banana Bread Recipe

It's the secret ingredient that makes this the BEST banana bread recipe that makes it so moist and so delicious. Plus, it's easy, quick and uses simple ingredients.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 352kcal
Author Jessica Burgess

Equipment

  • 2 loaf pans or mini loaf pans
  • 2 mixing bowls
  • measuring spoons and cups
  • hand mixer or stand mixer

Ingredients

  • ½ cup buttermilk or you can combine ½ cup milk with 2 teaspoons lemon juice & set aside to curdle
  • ¾ cup butter softened (1½ sticks)
  • 1½ cup granulated sugar
  • 1½ cup very ripe bananas mashed, which is about 3 large bananas
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Mix-Ins (optional):

  • chocolate chips
  • nuts walnuts or pecans

Instructions

  • Preheat oven to 325 degrees F. In a mixing bowl, cream the butter and the sugar.
    ¾ cup butter, 1½ cup granulated sugar
  • Add in the mashed bananas and eggs. Mix together until well combined.
    1½ cup very ripe bananas, 2 eggs
  • In a separate bowl, mix together the flour, baking soda, and salt.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
  • Add the flour mixture and the buttermilk alternately to the wet mixture, and mix with a hand mixer on low or by hand until combined. (If you're adding chocolate chips/nuts, add to mixture and hand stir to combine.)
    ½ cup buttermilk, chocolate chips, nuts
  • If baking in regular-size loaf pans (split batter in half between the two.) 
    If using mini loaf pans, fill each cavities about half way.
  • If baking in regular-size loaf pans, bake at 325 for 40-45 minutes. (Some have stated their ovens do better at baking for 50-55 minutes.) 
     If baking in mini loaf pans, bake at 325 and begin checking after 20 minutes with a toothpick to see if it comes out clean. (Because each mini loaf size is different like mentioned above.)

Video

Notes

How long does banana bread last?
Banana bread can sit out on the counter for four days. Store in a bag or airtight container so it doesn’t dry out easily.
How to Freeze Banana Bread:
You can freeze banana bread for up to 3 months, as long as it’s stored correctly! It’s best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won’t flatten it out while removing the air.)

Nutrition

Serving: 1slice (⅛ loaf) | Calories: 352kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 611mg | Potassium: 124mg | Fiber: 1g | Sugar: 15g | Vitamin A: 625IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 1.7mg

Creamy Crock Pot Pork Chops

It doesn’t get much easier than these creamy crock pot pork chops. Boneless pork chops are slow cooked in just a handful of ingredients until tender, which creates a delicious gravy to serve on top.

Two pork chops with a creamy sauce, sitting on top of mashed potatoes, and next to cheese biscuits.

Dinner recipes with few ingredients are key to a quick and easy supper. These boneless pork chops smothered in a creamy gravy are tender, flavorful, and delicious served with mashed potatoes, noodles, or your favorite vegetable.

Pork chops can be cooked in many different ways, and once you’ve tried this recipe, you’ll also want to try these BBQ-baked pork chops, these broiled pork chops, and these deep-fried pork chops with gravy next.

Why You’ll Love These Slow Cooker Pork Chops

  • Handful of Ingredients: It only takes 4 ingredients to make this recipe, and 3 of them are pantry ingredients! Keep the pork chops in the refrigerator or the freezer for a recipe that’s easy to turn to.
  • Slow Cooker Recipe: All you have to do when cooking pork chops in the crock pot, is place the pork chops in, season them, and pour the soups on top. Turn the crock pot on, and the pork chops will slow cook and be ready for you in a few hours.
  • Easy to Make: Simple toss the ingredients in to the crock pot and it does the cooking for you. It doesn’t get much easier than that!
  • Comforting Flavors: The ranch seasoning and the creaminess of the soups, give this cut of meat tons of flavor with the gravy that it creates as it cooks.

Ingredients

Here’s all you’ll need to make these crock pot pork chops:

Ingredients for making crock pot pork chops, sitting on counter.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Boneless Pork Chops – You can also do bone-in pork chops if that’s what you have on hand but boneless makes for easier eating.
  • Ranch Dressing Seasoning – Either the buttermilk dressing mix or the regular ranch packets will work for this. The package of seasoning seasons the meat without having to use a lot of individual spices.
  • Cream of Chicken Soup & Cream of Mushroom Soup – The canned soups mix with the seasoning, and then create a gravy that smothers the pork chops.

How to Make Crock Pot Pork Chops

Boneless pork chops seasoned with ranch seasoning, resting in crock pot.
1. Place pork chops in bottom of crock pot, making sure they don’t overlap so they cook evenly. Sprinkle on ranch.
Canned soups mixed together in a glass bowl.
2. Mix two soups together in a mixing bowl.

TIP: You can spray the inside of your crock pot with nonstick spray if desired but I found that the pork doesn’t stick to the crock pot, so there’s not a need.

Soup mixture poured over pork chops that are sitting in crock pot.
3. Pour soup mixture on to pork chops.
Cooked pork chops and gravy in crock pot.
4. Cook on low for 6-8 hours.

Recipe Tips:

  • Additional Seasonings – This recipe can be made with additional seasonings and ingredients to achieve a different flavor if desired. Some ideas could be, garlic, red pepper flakes for heat, or even a dollop of sour cream.
  • Ways to Use Leftovers – If there are leftovers, they can be reheated and enjoyed the same way. Or, the pork chops can be sliced or chopped and served in tacos, in pasta, or even on top of nachos. I share this same tip in my Fantabulous Dinner Theme System that takes the guesswork out of meal planning by assigning a fun, flexible theme to each night of the week.
  • Fresh Parsley – Sprinkling fresh, chopped parsley on top gives this dish beautiful color.
Cooked boneless pork chop being held by tons, above crock pot.

Storage Tips:

  • Leftovers: Allow the creamy pork chops to fully cool and then store them with the gravy in an airtight container and in the refrigerator for 4-5 days.
  • Freezing: Allow pork chops to fully cool and then store in a freezer container or bag, and freeze for up to 3 months.
  • Reheating: The pork chops can be reheated in the microwave or oven on low, or placed back in the crock pot on low and warmed until fully reheated.

Expert Tips and FAQs

How do you keep pork chops from drying out in a crock pot?

Covering the pork chops with soups will prevent the pork from drying out.

Should I use bone-in or boneless pork chops for the crock pot?

Boneless pork chops are recommended for easier eating. However, bone-in pork chops can be used and some believe that bone-in chops are more flavorful and juicier.

Can I put frozen pork chops in the crock pot?

You can, however, it’s recommended that pork chops are thawed first. Frozen pork chops can take longer to cook and frozen chops don’t allow the flavors to soak in as fast.

Gravy covered pork chops that were cooked in the crock pot.

I can’t wait for you to try these creamy slow cooker pork chops. This recipe is so easy that it can be made often and served over different items (i.e. mashed potatoes, rice or noodles) to help get different flavors to keep the rotation exciting.)

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!

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Pork chops cooked in the crock pot, sitting on plate with gravy, mashed potatoes and a biscuit.
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Creamy Crock Pot Pork Chops

Crock pot pork chops only need 4 ingredients to make creamy, juicy boneless pork chops that create a gravy, and delicious served over mashed potatoes, rice or noodles.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 5 people
Calories 2637kcal
Author Jessica Burgess

Equipment

  • Crock Pot
  • Mixing bowl

Ingredients

  • 3-4 pounds boneless pork chops
  • 1 ounce package ranch dressing seasoning mix
  • 10.5 ounce can of cream of mushroom soup condensed, not with added water
  • 10.5 ounce can of cream of chicken soup condensed, not with added water

Instructions

  • Place the 3-4 pounds boneless pork chops in the bottom of the crock pot, trying not to overlap the pork chops so they cook evenly.
  • Sprinkle the 1 ounce package ranch dressing seasoning mix over the top of the pork chops, trying to sprinkle it evenly.
  • In a small mixing bowl, mix together the 10.5 ounce can of cream of mushroom soup and 10.5 ounce can of cream of chicken soup. Then pour the soup mixture over the top of the pork chops, spreading it to cover the tops of the all of the pork.
  • Cover and cook on high for 3-4 hours or low for 6-8 hours.
  • Serve pork and gravy over mashed potatoes, noodles or rice.

Video

Nutrition

Serving: 1pork chop | Calories: 2637kcal | Carbohydrates: 53g | Protein: 314g | Fat: 119g | Saturated Fat: 42g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 50g | Trans Fat: 1g | Cholesterol: 950mg | Sodium: 6980mg | Potassium: 5597mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 0.3mg | Calcium: 149mg | Iron: 12mg

Carrot Cake Rice Krispie Treats

Carrot Cake Rice Krispie Treats: Delicious cereal paired perfectly with grated carrots, mini marshmallows, and warm spices. Perfect for an Easter dessert, dessert charcuterie board, or Sunday brunch.

If you’re looking for simple desserts or a fun new spin on carrot cake, this is the recipe for you! You’re going to take the flavor of carrot cake to the next level!

stack of carrot cake rice krispie treats on a white plate

You’ll also love making this Ding Dong Cake for another one of my reader favorites! Desserts that are this good are meant to be shared!

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Why This Recipe Works

  • The frosting! It’s topped with that undeniably delicious cream cheese frosting (that is homemade)! Forget about store bought, and make your own at home. So good and simple!
  • Ingredients: If you love carrot cake but don’t like making it, this is where these carrot cake rice Krispies shine! They have all the flavors of carrot cake without all the extra work.
  • Ready in just a few minutes: These rice Krispies treats are ready in 20-30 minutes of time! Perfect for a weekend snack or great for a delicious dessert to have after Easter dinner.

Ingredients Needed

I’ve highlighted a couple of ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.

list of ingredients to make rice krispie treats that taste like carrot cake
  • Mini marshmallows – you can also use large marshmallows and cut them down to smaller sizes.
  • White chocolate chips – using semi-sweet chocolate chips or dark chocolate chips is also an option to mix with this cereal mixture.

Substitutions

Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:

  • Add sprinkles: If you want to top these treats with sprinkles that are carrot shapes, little bits and changes like that are always welcomed.
  • Cream cheese mixture: If you’re not a fan of using cream cheese icing with the carrot cake mix, you don’t have to. You can easily top these cereal treats with any flavor of icing or even just a little bit of powdered sugar.
  • Add color: Adding a little bit of green food coloring to the frosting can make these treats really festive for the Easter holiday.

How to Make Carrot Cake Rice Krispie Treats

You’ll start by adding parchment paper to a 13X9 baking pan. You can also butter it to make it nonstick.

*Be sure to see the recipe card below for the full ingredients list & instructions!*

melting the marshmallows in a pan
Image 1
coating the cereal with the melted marshmallows
Image 2

STEP 1: Melt the marshmallows. Add the mini marshmallows and the butter to a large pot. Turn the pot on low/medium heat and stir until everything is smooth and melted (Image 1).

STEP 2: Coat the cereal. Take the pot off the heat and add the carrots, cereal, nutmeg, and cinnamon. Stir until the cereal is coated well (Image 2).

Tip: As you are stirring the rice krispies, they will become thick and harder to stir. Just do your best to coat them completely.

STEP 3: Pour. Pour the mixture into the prepared pan and gently press it down so that it’s even. Let it cool.

Cream cheese and butter in glass bowl.
Powdered sugar added in the glass bowl.

STEP 4: Combine. Put the cream cheese and the butter into a bowl and mix with a mixer. Add the vanilla and the powdered sugar. Mix well.

making the frosting
Melted chocolate chips with cream cheese mixture.

STEP 5: Melt and stir. Put the chocolate chips into a microwave-safe bowl and heat in 30-second increments. Be sure to stop and stir between each time.

STEP 6: Stir. Combine the cream cheese mixture with the melted chocolate on low with a mixer.

Cream cheese frosting in piping bag next to treats.
Rice krispies on a cutting board and two on a white plate.

STEP 7: Add to the top of the treats. Put the topping into a piping bag and then drizzle it over the top of the treats. Let cool, then cut into pieces and serve.

plate of rice krispie treats

Recipe Pro Tip

  • Thin out the chocolate. If you want to think out the melted chocolate chips, you can add a tiny bit of coconut oil to the mixture.
four rice Krispie treats on a cutting board

Recipe FAQs

How do I store leftover rice krispies treats?

To keep your new favorite recipe as fresh as possible for as long as possible, store them in an airtight container and keep them out of hot and cool areas of your kitchen.

As long as the treats are sealed well, they should stay fresh for up to 4-5 days without issues.

How do I keep the mixture from sticking to the edges of the pan?

A few things can be done to keep this mixture from sticking to the pan. First, laying parchment paper down in the bottom of the pan and having it hang over the edges of the pan is a great way to prevent any type of sticking from happening.

You can also use nonstick cooking spray so that way you don’t have to stress.

Can I freeze rice krispie treats?

Yes, you can. If you want to add these to the freezer, first be sure to wrap them in plastic wrap and then store them in a freezer-safe container. That way, they’re going to be protected from the harsh cold of the freezer and retain their amazing taste.

To unthaw them, just move them to your fridge for a few hours or overnight. They should return to their traditional and typical texture once they are thawed.

What other toppings can be added to these carrot cake treats?

It’s really up to you and what you want, but you have options! You can add sprinkles, shredded coconut, crushed nuts, or even a few mini chocolate chips right on top. Whatever you want to add is totally up to you.

More Delicious Rice Krispies Treats Recipes

If you love cereal desserts as much as we do, here are other rice krispie recipes we think you’ll love:

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!

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feature image of stacked rice Krispie treats drizzled with melted white chocolate
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Carrot Cake Rice Krispie Treats

These Carrot Cake Rice Krispie Treats are a fun and simple dessert, similar to the classic but with a fun carrot-cake flavor. Perfect for sharing!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 12 servings
Calories 255kcal
Author Jessica Burgess

Equipment

  •  Measuring cups and spoons of various sizes
  • mixing bowls of various sizes
  • electric mixer

Ingredients

  • 4 tablespoons salted butter
  • 10 ounces mini marshmallows
  • 1½ teaspoons cinnamon
  • ½ teaspoons nutmeg
  • 6 cups Rice Krispies cereal
  • ¼ cup carrots grated

Topping:

  • 2 ounces cream cheese softened
  • 1 tablespoon butter
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla
  • ⅓ cup white chocolate chips

Instructions

  • Prepare a 13×9 baking pan by lining it with parchment paper, or buttering. 
  • Place butter and marshmallows in a large pot and heat on low/medium heat, stirring frequently until melted and smooth. 
  • Remove from the heat and add in cinnamon, nutmeg, carrots and cereal. Stir until well incorporated and the cereal is evenly coated. 
  • Pour the mixture into your prepared pan and gently press it down evenly. 
  • Allow to cool then cut into even squares.

To make the topping:

  • Place butter and cream cheese in a mixing bowl and mix with an electric mixer until well incorporated. Add in vanilla and powdered sugar and continue to mix until well incorporated. 
  • Place white chocolate chips in a microwave safe bowl and microwave in 30 second increments stirring in between until melted and smooth. 
  • Add the melted chocolate to the cream cheese mixture and mix on low until well mixed. 
  • Place the topping in a piping bag drizzle across the cut cereal treats individually or across the whole pan. Allow to cool before serving. 

Notes

Tips:
  • Hard to stir. As you are stirring the rice krispies, they will become thick and harder to stir. Just do your best to coat them completely.
  • Thin out the chocolate. If you want to think out the melted chocolate chips, you can add a tiny bit of coconut oil to the mixture.
Leftovers: Store any leftover treats in an airtight container for 4-5 days.
Freeze: Be sure to wrap them in plastic wrap and then store them in a freezer-safe container.
Thaw: To unthaw them, just move them to your fridge for a few hours or overnight.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 45g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 152mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 1588IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 4mg

The BEST Egg Salad Recipe

The BEST Egg Salad Recipe: This classic egg salad uses simple ingredients such as mayo, relish, optional red onion, seasoned salt, and a little pepper!

Similar to our ham salad recipe, this egg salad sandwich is easy to make and is ready for a great lunch idea in just a few minutes.

Egg salad on croissant, on white plate

We are REALLY into salad recipes around here, and can’t get enough of them. But all salads don’t have to be “lettuce” salads, right? It’s definitely one of my favorite savory salads, along with this chicken salad recipe!

Why You’ll Love This Egg Salad Recipe

  • Affordable: This classic egg salad recipe uses only a few ingredients and affordable ingredients, at that!
  • Meal Plan: Whether you want to make a batch to eat on for a quick lunch for the week, or to just keep a batch in the refrigerator for everyone to snack on, this recipe is perfect for that! I like to make a large batch of hard-boiled eggs in my Instant Pot, to snack on, and I usually use 6 of these eggs to make this egg salad!
  • Protein: Eggs are a great source of protein! I love feeding this to my family so it holds them over for a while, between meals!

Ingredients

See the full ingredients amounts and directions toward the bottom of this post, in the recipe card! Here are a few notes about some of the key ingredients:

  • Hard-Boiled Eggs – Tips below to cook them if you’re not using already cooked eggs
  • Mayo – Hellman’s or Best Foods mayonnaise is recommended and I’ve found this gives this egg salad recipe the best flavor.
  • Relish – Dill or sweet pickle relish can be used for this recipe.
  • Red Onion – This is optional and gives the egg salad a little crunch. Chop the onion in to small pieces, so it doesn’t overpower the egg salad.
  • Seasoned Salt – Regular salt can be used instead but seasoned salt takes the flavor to the next level.
labeled ingredients on counter for egg salad

How Do You Make Egg Salad?

I’ve always found everyone else’s opinions of how you make egg salad super interesting. But I consider this a classic egg salad recipe because it’s what my momma made and it’s the type of egg salad I’ve had from others, as well!

  1. Peel your hard boiled eggs. (If you need to cook your eggs first, see the different cooking methods below!)
  2. Discard the shells and chop up the eggs (egg whites and egg yolks) in to small pieces. (You can use a cheese grater if you like the pieces of the eggs smaller, but we prefer larger pieces.)
Hard boiled eggs, some peeled some not
Peel hard boiled eggs
Chopped hard boiled eggs on cutting board
Chopped eggs

Tip: If you’re just now cooking your eggs, (meaning you’re not using eggs that have already been hard boiled ahead of time) we find that we prefer the egg fully cooled before making the egg salad.

  1. Place chopped hard-boiled eggs in a medium bowl.
  2. Next, add in mayo, relish, red onion, seasoned salt, and pepper.
Chopped eggs in mixing bowl
Place eggs in bowl
Seasonings added to eggs
Add seasonings
  1. Stir until evenly combined, and it’s ready to eat!
mixed egg salad in glass bowl

What Kind of Bread for an Egg Salad Sandwich?

That’s up to you of course, but an at-home egg salad sandwich served on a croissant is my absolute favorite. It reminds me of a delicious sandwich I’d get at a cafe for lunch!

However, those aren’t always handy so regular sandwich bread, lightly toasted, is my next favorite!

Other bread like rye, wheat, or even on a pita, is super delicious too!

  1. If serving this egg salad recipe on bread, place a small amount (about a ¼ cup) on a sliced croissant (or other bread).
  2. Top with your favorite toppings (We used a lettuce and slices of bacon.)
egg salad on croissant
Spread on bread
egg salad sandwich topped with bacon
Add bacon (if desired)

How to Make Hard Boiled Eggs

There are different ways you can cook hard-boiled eggs, which is why I left that out of the recipe because it’s up to you how you decide to make them!

Tip: Fresh eggs tend to be harder to peel, so if you have eggs that are older than others (but still good!), it’s best to use those!

  1. Pressure Cook: Now although it doesn’t quite matter how clean the eggs peel, since you’re chopping the eggs up anyway, I have to say that cooking eggs in the pressure cooker, is my all-time favorite way. The peels practically SLIDE off, leaving the whites of the eggs beautiful!
  2. Stove Top: Place eggs in sauce pan, and cover with about 1 inch of cold water. Leave pot uncovered (no lid). Bring water to a boil, and then reduce heat to a simmer and let simmer for about 7 minutes. Prepare an ice bath and place eggs in ice bath to cool. When they’ve cooled, they are ready to peel.
  3. Air Fryer: Place eggs in air fryer and turn the temperature to 250 degrees. Cook for 16-17 minutes (air fryer temperatures can vary). Place eggs in ice bath. Peel when cooled.
egg salad sandwich recipe

More Ways to Use Hard Boiled Eggs

If you’re making hard boiled eggs for this egg salad recipe, then you might as well go ahead and make extra hard-boiled eggs to use for these other easy recipes, such as:

Hand holding egg salad sandwich

Variations

If you’re looking for different ways to enjoy this simple egg salad recipe, other than on bread, as a sandwich, here are some other great ideas:

  • Do you have crackers in the pantry? Buttery crackers or herb-flavored crackers are delicious with this egg salad!
  • Looking for low carb? Try using celery to dip in the egg salad for a quick snack!
egg salad on bed of lettuce next to crackers

Additional Ingredient Suggestions

Want to experiment with some extra flavors for your easy egg salad recipe?

Here are some ideas to get you started…

  • avocado
  • hot sauce
  • pesto
  • dill pickles
  • cilantro
  • basil
  • other fresh herbs
  • candied pecans
  • celery
  • lemon juice
  • yellow mustard
  • cumin
  • green onions
  • dijon mustard

Storage Instructions

If you happen to have leftover egg salad, place in an airtight container, in the refrigerator for 3-5 days.

If you love sandwich recipes like this one, then you’ll also love this curry chicken salad and this chicken grilled cheese sandwich!

Recipe

egg salad on croissant
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Egg Salad

The BEST Egg Salad Recipe: This classic egg salad uses simple ingredients such as mayo, relish, optional red onion, seasoned salt, and a little pepper!
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 sandwiches
Calories 325kcal
Author Jessica Burgess

Ingredients

  • 6 hard boiled eggs
  • ½ cup mayo
  • ¼ cup relish dill or sweet
  • ¼ cup chopped red onion
  • 1 teaspoon seasoned salt
  • ½ teaspoon pepper

Instructions

  • Peel your hard boiled eggs. (If you need to cook your eggs first, see in the notes, below, the different cooking methods.)
  • Discard the shells and chop up the eggs in to small pieces. (You can use a cheese grater if you like the pieces of the eggs smaller, but we prefer larger pieces.)
  • Add mayo, relish, onion, seasoned salt and pepper into the eggs, stir then until combined!
  • Serve about ¼ cup of egg salad on desired bread or dip with crackers!

Notes

How to Make Hard-Boiled Eggs
There are different ways you can cook hard-boiled eggs, which is why I left that out of the recipe because it’s up to you how you decide to make them!
  1. Pressure Cook: Now although it doesn’t quite matter how clean the eggs peel, since you’re chopping the eggs up anyway, I have to say that cooking eggs in the pressure cooker, is my all-time favorite way. The peels practically SLIDE off, leaving the whites of the eggs beautiful!
  2. Stove Top: Place eggs in sauce pan, and cover with about 1 inch of water. Leave pot uncovered (no lid). Bring water to a boil, and then reduce heat to a simmer and let simmer for about 7 minutes. Prepare an ice bath and place eggs in ice bath to cool. When they’ve cooled, they are ready to peel.
  3. Air Fryer: Place eggs in air fryer and turn the temperature to 250 degrees. Cook for 16-17 minutes (air fryer temperatures can vary). Place eggs in ice bath. Peel when cooled.

Nutrition

Serving: 1serving (egg salad only) | Calories: 325kcal | Carbohydrates: 6g | Protein: 10g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 1019mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Rice Krispie Treats with Marshmallow Fluff

Rice Krispie treats with marshmallow fluff are an easy, no-bake recipe that uses marshmallow fluff (or creme) instead of traditional marshmallows, making it a great alternative for when you can’t have marshmallows or don’t have any on hand.

Rice krispie treats that are made with marshmallow fluff, stacked on top of each other.

Important Notes:

  • Allow enough time to set: I find that I have to let these rice krispie treats sit for quite a while before cutting and eating, so they don’t fall apart.
  • Texture: What else I find, is that these have a different texture than traditional treats with marshmallows. To me, these treats have a cleaner “bite” to them (and more airy) than traditional. They remind me more of the store-bought treats, where there’s not as much marshmallow “pull” like traditional homemade treats, but they’re not as dense and they taste better than store-bought.
  • Taste: For me, they also have a more creamy flavor than traditional treats with marshmallows.

I don’t know why I didn’t think to use marshmallow fluff to make rice krispie treats, sooner!

It was a habit to make classic rice krispie treats using marshmallows, and honestly, I personally prefer a traditional rice krispie treat with marshmallows but let’s face it… I don’t always have marshmallows on hand but I do seem to always have a jar of marshmallow creme in the pantry.

Want more no bake dessert recipes? I have quite a few to choose from. Start with these rice krispie treats with marshmallow fluff, then try these no-bake cookies (they’re perfect for a really quick dessert), this lemon puppy chow, or this classic caramel corn recipe.

Baking pan with rice krispie treats inside, with one missing.

While You’ll Love These Marshmallow Fluff Rice Krispie Treats

  • Easy to Make: Rice Krispie treats are easy to make in general but using marshmallow fluff for these is just as easy!
  • Alternative to Marshmallows: When you don’t have marshmallows on hand, or if you can’t have marshmallows, these rice krispie treats using marshmallow fluff work!
  • Kid-Friendly – It’s great dessert for kids to make since it’s a no-bake recipe, and it only uses a few ingredients.
  • Customizable – You can easily add in your favorite flavors, such as chocolate chips to make chocolate rice krispie treats, sprinkles, cookies for Oreo rice krispy treats, or even flavors like when I made caramel rice krispy treats.

Ingredients for Rice Krispie Treats with Marshmallow Fluff

Here’s what you’ll need to make rice krispie treat with marshmallow creme (or fluff):

The ingredients for making rice krispie treats with marshmallow fluff, sitting on a marble counter.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Unsalted Butter: Butter adds the rich flavors to this no bake treat.
  • Marshmallow Fluff: Rather than using marshmallows, the fluff helps hold the treats together and makes the treats smooth and creamy.
  • Vanilla Extract: Using pure vanilla extract is recommended over immitation. Gives the treats and extra touch of sweetness and a bit of depth.
  • Rice Krispie Cereal: The crispy texture of the treats. You can use any brand of crispy rice cereal or use fruity krispies to make them similar to these Fruity Pebble Treats.

How to Make Rice Krispie Treats with Marshmallow Fluff

Prepare a 9 x 13-inch baking dish with parchment paper or cooking spray.

Melted butter in large saucepan, sitting on marble counter.
1. Melt: Allow butter to melt in a large pot over medium heat.
Marshmallow fluff in sauce pan with melted butter, sitting on marble counter.
2. Add Fluff: When melted, reduce heat, and add marshmallow fluff.
Melted butter, marshmallow fluff and vanilla extract in saucepan, sitting on marble countertop.
3. Add Vanilla: Remove from the heat and add vanilla.
Rice krispies cereal in sauce pan with marshmallow creme, vanilla, and butter.
4. Add Cereal and Stir: Pour cereal in to marshmallow mixture and stir.
Rice krispie treat mixture pressed in to 9x13 baking dish, sitting on marble counter.
5. Pour in Pan and Cool: Press cereal mixture in to baking dish in to an even layer and allow to cool before cutting in to squares. (This could be even up to a 2-3 hours before they’re ready to cut, or they may fall apart.)
Remove a square from the dish with a spatula, and enjoy!

Tip: Don’t press the mixture too much – Pressing the mixture down in to the pan too much, will make the treats dense instead of light and chewy.

Recipe Tips

  • Timing: If you don’t have enough time to allow the treats to cool and set, you may prefer rice krispie treats with marshmallows, as those tend to set faster since marshmallows have gelatin in them.
  • Use Fresh Marshmallow Fluff: Older fluff can become hard, or really stiff, so this would make stiff, hard, rice krispie treats.
  • Control the Stickiness: Use wax paper to press the treats down in to the dish, or lightly wet hands with water or nonstick cooking spray before pressing down the treats to prevent the mixture from sticking to your hands.
  • Allow to Fully Cool: Allowing the treats to fully cool will help make sure that the treats don’t fall apart.
Large, square rice krispie treat sitting on round plate that's on a marble counter top.

Storage Tips:

Important: Storing these improperly will cause the treats to dry out and they’ll no longer be soft and chewy.

Place the marshmallow fluff treats in an airtight container or bag for best results when storing.

Rice krispie treat pulled apart showing the marshmallow fluff pulling apart.

More Easy Sweet Treats:

Recipe FAQs

Can I use marshmallow fluff instead of marshmallows for rice krispie treats?

Absolutely. It gives the treats a soft and chewy texture and saves a little time since there’s no need to melt the marshmallows.

How much marshmallow creme for rice crispy treats?

Use a 13 ounce container of marshmallow creme for 7 cups of Rice Krispies for Rice Krispie treats.

What is the secret ingredient in rice krispie treats with marshmallow fluff?

Pure vanilla extract makes rice krispie treats with marshmallow fluff even more flavorful and adds depth to the flavor

More No-Bake Recipes

I can’t wait for you to try these marshmallow fluff rice krispie treats! I’d love for you to let me know what you think of this recipe.

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

Three rice krispie treats made with marshmallow fluff, stacked on top of one another.
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5 from 1 vote

Rice Krispie Treats with Marshmallow Fluff

Rice Krispie Treats with Marshmallow Fluff are easy to make when you don't have, or can't have rice krispie treats made with marshmallows.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
30 minutes
Total Time 45 minutes
Servings 12 squares
Calories 191kcal
Author Jessica Burgess

Equipment

Ingredients

  • 4 tablespoons unsalted butter
  • 13 ounces marshmallow fluff or creme
  • 1 teaspoon pure vanilla extract
  • 7 cups rice krispie cereal or your favorite brand

Instructions

  • Prepare a 9 x 13-inch baking dish with parchment paper or cooking spray.
  • Melt 4 tablespoons of unsalted butter in a large saucepan over medium heat. Once the butter melts, reduce heat to low, add (1) 13-ounce jar of marshmallow fluff, and stir until the mixture is smooth and creamy. (About 2-3.)
  • Remove the mixture from the heat, and stir in 1 teaspoon of pure vanilla extract.
  • Gradually add 7 cups of Rice Krispie cereal to the marshmallow mixture, stirring until all of the cereal is evenly coated with marshmallow.
  • Press the mixture into the prepared baking dish using a piece of wax paper. Let the Rice Krispie treats cool completely before cutting them into squares. (Do note: This can be as much as 2-3 hours or more, as the fluff doesn't "set" the treats as quickly as traditional rice krispie treats.)

Notes

    • Use Fresh Marshmallow Fluff: Older fluff can become hard, or really stiff, so this would make stiff, hard, rice krispie treats.
    • Control the Stickiness: Use wax paper to press the treats down in to the dish, or lightly wet hands with water before pressing down the treats to prevent the mixture from sticking to your hands.
    • Allow to Fully Cool: Allowing the treats to fully cool will help make sure that the treats don’t fall apart – and this could be a while. Make sure you allow enough time for the treats to set. I find that this takes close to 3 hours, since the fluff takes longer to set than marshmallows.

Nutrition

Serving: 1square | Calories: 191kcal | Carbohydrates: 40g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 1203IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 5mg

Wiener Winks

These Wiener Winks are an easy meal that brings back childhood memories and are a must-try!

Hot dogs wrapped in buttery toasted bread and a slice of American cheese are baked to crispy perfection. It’s a classic, budget-friendly dish that’s perfect for busy weeknights, quick lunches, or even a nostalgic snack.

Golden baked Wiener Winks fresh out of the oven.

Whether you remember these from school lunches or you’re discovering them for the first time, this Wiener Winks recipe is a crowd-pleaser for both kids and adults. Plus, it only requires a few ingredients and comes together in minutes!

Baking hot dogs in the oven with hot dog buns is another way we enjoy hot dogs at home but sometimes we don’t have buns on hand so making pigs in a blanket with bread, is a fun and delicious way to make them.

See how to make Wiener Winks step by step, along with tips, and the best dipping sauces, like my hot dog chili sauce, to serve them with, so you can enjoy one of these Vintage Hot Dog Recipes from the 1950s too!

Why You’ll Love Wiener Winks

  • Kid-Friendly: There’s a reason they serve these hot dog roll-ups in schools. Kids love them because they’re a fun, handheld meal with a crispy, buttery outside and a warm, cheesy hot dog inside.
  • Easy Weeknight Dinner Ideas with Hot Dogs: These are ready in under 30 minutes and great for a busy night or even a quick lunch.
  • Budget-Friendly: Using inexpensive ingredients makes these an affordable meal idea for the family.

Ingredients and Substitutions

Here’s what you’ll need to make these baked hot dog and cheese sandwiches.

Ingredients for wiener winks on wooden cutting board.
  • Hot Dogs: Any type of hot dog will work for this recipe, including all beef, vegetarian, turkey dogs, and more.
  • Sandwich Bread: Classic, white, sliced bread is the traditional type of bread used for wiener winks but you can also use doughs such as biscuit dough or even crescent rolls, like I used in the mini pigs in a blanket.
  • Butter: I find that spreadable butter works best for this recipe, for spreading but you can use softened stick butter as well for a richer taste.
  • Cheese: American cheese is optional but highly recommended to replicate the original wiener wink. You can also use cheddar, pepper jack, Swiss or your favorite shredded cheese.
  • Include clear steps with process photos for each stage.
  • Explain tips for the best results (e.g., pressing the bread flat to make rolling easier).
  • Emphasize the importance of even buttering for a crispy texture.

How To Make Wiener Winks

Begin by preheating the oven to 350°F and line a baking sheet (large enough hold the amount of hot dogs you’ll be baking) with parchment paper.

Slice of bread with wooden rolling pin, flattening out bread.
1. Take the crust off a slice of sliced white bread and roll the bread flat.
Butter spread on to slice of bread, with a butter knife resting on bread.
2. Spread butter on one side of bread.
Slice of American cheese on bread, and hot dog laying across bread at a diagonal.
3. Place a slice of cheese and hot dog, diagonally on the plain side of the bread.
Wrapped hot dog and cheese with buttered bread.
4. Roll the hot dog and cheese up with the bread and secure with a toothpick.
Baked wiener winks on parchment-lined baking sheet.
5. Bake on a parchment paper lined baking sheet for 15-20 minutes until bread is toasted, cheese is melted and hot dogs are heated through.

Serving Suggestions & Dipping Sauces

Storing Leftover Wiener Winks

  • Store extras in an airtight container, in the refrigerator for 3 days.
  • For reheating, it’s best to use the air fryer for crispiness and the microwave for quickness. Or, you can place them back in the oven at 350°F for 8-10 minutes, covering with foil if the bread is starting to toast too much before they’re heated through.

FAQs

Can I use crescent rolls instead of bread for wiener winks?

You can, although that’s not the traditional method of making wiener winks. Hawaiian rolls also work for a sweet twist.

Can I make Wiener Winks ahead of time?

You can. Assemble the wiener winks up until the point of baking. Then, place them in an airtight container for a few hours until ready to bake.

How do I make Wiener Winks extra crispy?

Bake wiener winks on wire racks instead of directly on a baking sheet.

What to Serve with Hot Dogs with Bread

Potato chips or French fries are a favorite side dish for hot dogs. You’ll also love these popular side dishes that go well with wiener winks:

Recipe

Wiener Winks baked and resting on parchment-paper-lined baking sheet.
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5 from 1 vote

Wiener Winks

Wiener Winks are a nostalgic meal from school lunches, and they're a great meal to make for a quick dinner at home or for a family-friendly snack.
Course Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 292kcal
Author Jessica Burgess

Equipment

  • baking sheet
  • toothpicks

Ingredients

  • 4 slices white sandwich bread
  • 4 hot dogs
  • 4 slices American Cheese
  • 4 teaspoons butter for spreading

Instructions

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Take the crust off a slice of sliced white bread, and using a rolling pin, roll the piece of bread, flat.
  • Spread butter on one side, enough to cover the slice.
  • Place the buttered side down on to the baking sheet.
  • Place a piece of sliced cheese on the plain side of the bread.
  • Place a hot dog on top of the cheese, diagonally, and roll up, and secure the bread with a toothpick.
  • Continue making the amount of wiener winks desired, by repeating the steps.
  • Bake at 350°F for 15-20 minutes until bread is toasted, the cheese is melted and hot dogs are heated through.

Video

Notes

Add bacon, or sprinkle on seasonings for extra flavor.
To make crispier wiener winks, you can bake them on wire racks instead of a baking sheet.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 810mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 0.04mg | Calcium: 284mg | Iron: 2mg

No Bake Energy Balls

Energy balls are an easy no-bake recipe that is easy to make and a great snack to keep in the refrigerator. They are made of simple ingredients such as peanut butter, oats, honey, mini chocolate chips, a splash of vanilla, and a pinch of salt.

No bake energy balls in a small ramekin, sitting on fabric napkin.

I firmly believe that chocolate and peanut butter were meant to be one. They work together in peanut butter chocolate no-bake bars, no-bake chocolate oatmeal cookies, this peanut butter chocolate and toffee cake, and even a peanut butter pie.

It’s even delicious in these peanut butter chocolate brownies and this peanut butter fluff dip which are fantastic recipes for parties.

So when the two flavors come together in a snack that you can feel better about eating, it just makes sense to keep the ingredients on hand to make these energy balls.

Recipe Highlights

  • Great Snack: These energy balls are great for snacking on the road, at sports games, or even after school.
  • Simple Ingredients: The ingredients needed for this recipe are pantry staples and are more than likely on hand and can be made easily.
  • Quick Recipe: With just a 10-minute prep time, these energy bites are ready for chilling, and eating within 30 minutes.

Ingredients for No-Bake Energy Balls

Here’s what you’ll need to make the energy balls recipe. The full list of ingredients and instructions can be found in the recipe card below.

Ingredients on table for a no bake energy balls recipe.

A few notes about some of the key ingredients:

  • Oats: Old-fashioned oats or quick oats work in this recipe. It just depends on the texture you prefer.
  • Peanut Butter: I prefer using creamy peanut butter for this recipe, although crunchy could work. If you notice that the balls don’t hold together well, it could be due to the nuts, and less of the creamy hold, so adding more peanut butter may work best.
  • Chocolate Chips: Using mini chocolate chips works well for this recipe but regular-size chips can work too, especially if you prefer milk chocolate chips instead of the mini semi-sweet chocolate chips.
  • Salt: A pinch of salt added to sweet ingredients helps balance the sweetness and enhances the flavor.
  • Vanilla Extract: This adds a bit of depth to the recipe and it’s highly recommended, although if you don’t have it on hand, this recipe can still be enjoyed.

How to Make Energy Balls

Creamy peanut butter, honey, vanilla, salt and chocolate chips in mixing bowl.
1. Mix together peanut butter, honey, vanilla, salt, and chocolate chips.
Oats added in to mixing bowl with peanut butter honey mixture.
2. Add in the oats and stir to combine. Chill in the refrigerator.
No bake energy balls on platter.
3. Form the chilled mixture in to energy balls, and enjoy.

Recipe Tips:

How to Shape Mixture in to Energy Balls:

  • use clean hands
  • grab a small amount (what a bite-size would be) of the mixture
  • using your fingertips, gently press the mixture together to adhere the peanut butter to the oats to help secure the ingredients for a better hold
  • place the ball in to the palm of your hands and lightly rotate one hand in a clockwise motion, to form a ball.

Storing Instructions:

Store the energy balls in an air-tight container in the refrigerator or freezer so you can grab one as you wish.

Recipe FAQs:

Do energy balls really give you energy?

The peanut butter in the balls give protein and the oats provide carbohydrates which can give a burst of energy. However, if too much sugar is added (i.e. too many chocolate chips) this can provide a quick burst of energy but can lead to a sugar crash later.

How long can you keep energy balls in the fridge?

Energy balls are good in the refrigerator for 2 weeks.

What is a substitute for honey in protein balls?

Maple syrup, or agave syrup can be substituted for honey in energy balls.

Hand holding energy ball, next to plate of more energy balls.

Similar Recipes

If you love bite-size peanut butter snacks, then make sure to also see how we made cake-mix peanut butter cookies!

You’ll also love these sweet treats:

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

No bake energy balls in small ramekin, sitting on fabric napkin.
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5 from 1 vote

Energy Balls

No-bake energy balls are made of oats, peanut butter, honey, vanilla, a pinch of salt and mini chocolate chips.
Course Snack
Cuisine American
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings 14 energy balls
Calories 84kcal
Author Jessica Burgess

Equipment

  • 1 Mixing bowl
  • 1 spoons
  • plate or baking sheet

Ingredients

  • 1 cup oats old-fashioned or quick
  • ¼ cup creamy peanut butter or ½ cup for creamier energy balls
  • ¼ cup honey
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips optional
  • 1 pinch salt

Instructions

  • In a mixing bowl, mix together the honey, peanut butter, vanilla, salt, and chocolate chips together until combined.
  • Add in the oats and stir to fully combine.
  • Refrigerate the mixture for 30 minutes.
  • Roll the mixture in to small, bite-size balls and enjoy or store in an airtight container in the refrigerator to snack on.

Video

Notes

When rolling the balls:
  • use clean hands
  • grab a small amount (what a bite-size would be) of the mixture
  • using your fingertips, gently press the mixture together to adhere the peanut butter to the oats to help secure the ingredients for a better hold
  • place the ball in to the palm of your hands and lightly rotate one hand in a clockwise motion, to form a ball.

Nutrition

Serving: 1energy bite | Calories: 84kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 25mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 0.05mg | Calcium: 9mg | Iron: 0.4mg

Chicken Caesar Sandwich

Take a delicious bite in to a Chicken Caesar Sandwich that’s filled with fall-apart slow-cooked chicken breast smothered in Caesar dressing along with grated parmesan.

Pile the shredded Caesar chicken on to a burger bun, top with lettuce, and dinner is served.

Chicken Caesar Sandwich on a bun with a lettuce leaf.

I’m showing you how you can make the easiest and most delicious chicken Caesar sandwich recipe in the slow cooker for a hands-off approach, although you can make this with your favorite cooking method.

You can also serve this shredded chicken open-faced on a piece of toast, wrapped up in a tortilla, or pile it high on a side salad to make this chicken Caesar pasta salad.

If you love the Caesar flavor in dishes, this Creamy Caesar Chicken has similar flavors.

Shredded chicken tossed in Caesar dressing, and sprinkled with fresh parsley.

Chicken Caesar Sandwich Highlights

  • Easy Preparation – Toss the chicken breasts and broth in to a slow cooker and cook. Then mix with the dressing and cheese and dinner is ready!
  • Flexible Cooking Method – Want something faster than using the crockpot? No problem. Boil the chicken breasts, or cook them on the stove, in the oven, or an air fryer. Then follow the remaining steps of this recipe as instructed.
  • Use Other Types of Chicken – This recipe works great with chicken thighs or another type of chicken that’s on hand.
  • Great for Meal Prep – Make this in advance to use on sandwiches, or on salads for the week.

Caesar Chicken Ingredients

Here’s what you need to make these easy Caesar Chicken Sandwiches.

Ingredients for Caesar chicken sandwiches.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Chicken Breasts: The quantity of chicken breasts can vary, depending on the sizes. You’ll need two pounds for this recipe.
  • Chicken Broth: Cooking the chicken in broth gives the chicken more flavor but can be optional, and you can use water if you don’t have broth available. Tip: Homemade chicken broth using a whole chicken or making broth out of a rotisserie chicken is a great way to keep broth on hand for recipes like this one.
  • Parmesan Cheese: Shredded or grated parmesan works for this recipe and shredding or grating your own makes this recipe even better.
  • Fresh Parsley: If you don’t have this on hand, you can still make and enjoy these shredded Caesar chicken sandwiches. The fresh parsley adds color and a touch of freshness that elevates the sandwich.
  • Romaine Lettuce: Romaine offers that crisp texture the tenderness and softness of the chicken and buns. Leaf lettuce will also work but can have more of a bitter taste than romaine.
  • Caesar Dressing: Using storebought dressing is fast and easy but you can also make your own recipe if you have a favorite.
  • Burger Buns: Brioche buns are are delicious with these sandwiches but regular buns or even sesame seed buns are great too.

How to Make Chicken Caesar Salad Sandwiches

Chicken breasts sitting in chicken broth inside of crock pot.
1. Add chicken breasts and broth to crockpot.
Cooked chicken breast on plate, with fork shredding the chicken.
2. Shred cooked chicken.
Shredded chicken in slow cooker, with Caesar dressing poured on top.
3. Place chicken back in crockpot and add dressing and cook for 30 minutes.
Caesar dressing mixed in with shredded chicken, with Parmesan cheese and fresh parsley poured on top.
4. Add cheese and parsley and stir to blend the flavors together.
Caesar chicken warmed through in the crockpot.
Buns topped with romaine lettuce and Caesar chicken.
5. Place romaine leaf on bottom bun.
Shredded chicken piled on to romaine lettuce and buns.
6. Place serving of Caesar chicken on top of lettuce leaf.
Chicken Caesar sandwich built and sitting on plate.
Place any other additional toppings on, then top with top bun and enjoy.

Tips:

  • Cook Time: Cook in the crockpot on low for 3-4 hours or on high for 2 hours.
  • Warm or Cold: This chicken filling can be enjoyed both warm and cold.  It is served warm in this recipe but also tastes fantastic cold the next day.
  • Type of Bread: Caesar chicken can be served in croissants or on fresh Italian bread as well.
  • Large Crowd: This recipe can easily be scaled up for a larger number of servings.
  • Additional Flavor: If you love the flavor of garlic, you can add a teaspoon of garlic powder or crushed garlic.

Storing Tips:

  • Store the chicken Caesar filling in an airtight container in the fridge for up to 3 days.  The filled burger buns are best eaten immediately after assembling.
  • The chicken filling is suitable for freezing.  Freeze in an airtight container for up to 3 months.  Thaw in the fridge overnight before using and stir before serving.

Caesar Sandwich Toppings:

This shredded chicken Caesar sandwich is delicious served with just a slice of romaine. However, piling on your favorite toppings can also be a great idea.

A slice of tomato or a sprinkle of salt and pepper is also delicious on this sandwich.

Add a slice of your favorite cheese, such as American, Swiss, or Pepperjack.

A slice of red onion, croutons or even potato chips can be a fun crunch.

What to Serve with a Chicken Caesar Sandwich

Choose an easy side dish to go along with this easy sandwich recipe.

Chicken Caesar sandwich with a bite taken out of it.

Recipe FAQs

What ingredients do I need for a Chicken Caesar Sandwich?

Very little is needed to make this recipe. You’ll need chicken breasts, broth, Caesar salad dressing, Parmesan, and fresh parsley.

What is the best bread for a Chicken Caesar Sandwich?

I use hamburger or brioche buns for a chicken Caesar sandwich but you can also use a tortilla, croissant, crackers, or even pile it on sliced bread.

Can I use rotisserie chicken for a Chicken Caesar Sandwich?

Absolutely. This cuts down on the cooking time and would make this recipe a lot faster.

More Chicken Sandwich Recipes

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

Chicken Caesar Sandwich with bun and lettuce leaf, sitting on round plate.
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Chicken Caesar Sandwich

Slow cooked Chicken Caesar Sandwich made of shredded chicken tossed in Caesar dressing, Parmesan cheese, and fresh parsley, served on burger buns.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 sandwiches
Calories 543kcal
Author Jessica Burgess

Equipment

  • slow cooker
  • 2 forks for shredding

Ingredients

  • 2 pounds chicken breast
  • 2 cups chicken broth homemade chicken broth recipe
  • 1 cup Caesar salad dressing
  • ½ cup Parmesan cheese grated or shredded
  • ¼ cup fresh parsley leaves finely chopped
  • 6 burger buns
  • Romaine lettuce leaves optional for topping

Instructions

  • Add the whole chicken breasts to the slow cooker bowl along with the chicken broth.  Slow cook on low for 3 – 4 hours or high for 2 hours.
  • Remove the chicken breasts from the slow cooker and shred using 2 forks.  Drain the chicken broth from the slow cooker and discard.
  • Return the shredded chicken to the slow cooker along with the caesar salad dressing.  Stir to combine and slow cook for a further 30 minutes.  Stir through the parmesan cheese and finely chopped parsley.
  • Fill the burger buns with the romaine lettuce leaves and warm chicken caesar filling.

Video

Notes

  • This chicken filling can be enjoyed both warm and cold.  It is served warm in this recipe but also tastes fantastic cold the next day.
  • Caesar chicken can be served in croissants or on fresh Italian bread as well.
  • This recipe can easily be scaled up for a larger number of servings.

Nutrition

Serving: 1sandwich | Calories: 543kcal | Carbohydrates: 24g | Protein: 41g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1287mg | Potassium: 659mg | Fiber: 1g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 3mg

Leprechaun Bait

Leprechaun Bait: If you’re looking for fun snacks for St. Patrick’s Day for your little leprechauns, this leprechaun bait (aka leprechaun chow) is it! Your whole family will love this mix of white chocolate, cereal, sprinkles, and M&Ms!

Leprechaun Bait

Why You’ll Love This Recipe

I’m not sure about your house, but in our house, we make “leprechaun traps” in March. It’s a fun craft activity and the kids get really excited about it.

As we all know, the only thing leprechauns love more than shiny gold coins is tasty treats! (Especially when those shiny gold coins are on a St. Patrick’s Day charcuterie board!)

So of course we had to come up with a fun treat; leprechaun bait (or in other words, a St. Patrick’s Day snack mix!) It’s similar to our other snack mix recipes, like our Bunny Bait and our Christmas Chex Mix!

Whether you use this leprechaun bait for your craft or as St. Patrick’s Day party food, it’s sure to be a hit with everyone! The crunchy cereal and the sweet chocolate mixture are a little bit addictive and such a great treat (just like our white chocolate lemon puppy chow, oh gosh). You’ve been warned!

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Ingredients for Leprechaun Bait

You can get everything you’ll need to make this leprechaun bait at your local grocery store. You know us, we like recipes with simple ingredients that can be made quickly and easily (because it doesn’t have to be difficult to be delicious)!

  • 1½ cups white chocolate chips – we prefer Ghirardelli
  • 3 cups rice Chex cereal – can use corn Chex, but rice is preferred
  • 1 cup Kashi honey toasted oat cereal – can use Cheerios, too
  • 1 cup green M&Ms
  • ¼ cup green & white sprinkles
  • green cookie icing if desired
Ingredients for leprechaun bait.

Substitutions

I know that sometimes it can be hard to find the exact type of ingredients used in a recipe. Just know that you can mix things up to fit what you have on hand or to match the flavors you prefer!

This leprechaun mix recipe is very forgiving, so feel free to substitute items to make it your own! For instance:

  • Corn Chex instead of Rice Chex
  • Cheerios instead of Kashi cereal
  • Different green candies
  • White baking discs or almond bark instead of Ghirardelli white chocolate chips
  • Add in Lucky Charms marshmallows
  • You can use wax paper instead of parchment paper

Variations

If you love the look and sound of this mix but want to change it up to fit the holiday you’re making it for, head to the store and see if you can find candies/cookies/snacks in the color you’re aiming for. For instance, pink candies for Valentine’s Day, red and green for Christmas, etc.

How to Make This Quick & Easy Leprechaun Bait

  1. First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper.
  2. Next, melt the chocolate baking chips in a large bowl (large enough that the cereal will fit in it after the chocolate is melted) following the package directions for melting. (Most will be to melt on half-power for 2 minutes, stirring every 30 seconds. Do NOT overcook.)
  3. Once the chocolate is completely melted, pour your dry cereal in to the bowl of white chocolate and carefully stir to mix, trying to make sure all of the cereal becomes covered.
A bowl of cereal about to be poured into a bowl of melted white chocolate.
Melt chocolate.
The bowl of melted chocolate with the cereal on top of it.
Add cereal.
  1. Next, pour in half of the sprinkles, and stir.
Sprinkles added into the bowl of chocolate and cereal.
Add sprinkles.
  1. Once mixed, pour out your chocolate-covered cereal on to the parchment paper and spread it out so most of it is in a single layer. (It’s ok if some of it’s still touching – you’ll be breaking it up in to small pieces anyway once it’s hardened.)
The leprechaun bait mixture spread out onto a lined baking sheet.
Spread on baking sheet.
  1. Sprinkle the remaining sprinkles on top of the cereal before the chocolate hardens, and then drizzle it with as much green cookie icing as you like.
  2. Allow cereal/icing to “dry” (about 20 minutes – the icing is what takes longer to dry) and then break up the cereal in to small bite-size pieces. (Remember, this is a snack mix so it’s ok if some of cereal is stuck together but large pieces are harder to eat when snacking.)
Green and white sprinkles about to be poured onto the chocolate and cereal mixture.
Add remaining sprinkles.
Cookie icing being drizzled on the leprechaun bait that is spread on the parchment paper.
Drizzle cookie icing.
  1. Next, it’s time to add in the M&M’s and mix all together! You can either mix it all together in the large bowl or you can pour the M&M’s on top of the broken pieces of cereal and mix it with your hands. 
A bowl of green M&Ms about to be sprinkled on the leprechaun bait that is spread on the parchment paper.
Add remaining sprinkles.
  1. Serve and enjoy!
A big bowl of leprechaun bait with a small bowl of it next to it.
Leprechaun Bait

Storage

Store this leprechaun bait recipe in an airtight container or bag at room temperature and it should stay good for up to a week (unless the sneaky leprechauns get it first).

Or, if you want to bag some up in cellophane bags for fun St. Patrick’s Day gifts and share some yummy treats with classmates or neighbors, that would be an amazing idea, too!

Leprechaun bait.
Leprechaun Bait

Expert Tips and FAQs

What are some other green snacks I could serve besides leprechaun bait?

For St. Patrick’s Day, green party food is always a hit!

Think green punch (by mixing green Kool-aid with ginger ale), green vegetables, green pinwheels (using spinach wraps), Lucky Charms Rice Krispie Treats, Lucky Charms blondies, mint brownies…

What do you serve at a St. Patrick’s Day party?

Typically the menu at St. Patrick’s Day is “Irish” (or some variation of it). This usually means serving things like corned beef and cabbage, Irish potato candy, potato soup (we’ve got a really easy potato soup recipe you could use), and for the grown-ups maybe a green Guinness!

St. Patrick's Day Snack Mix in White Bowl
St. Patrick’s Day Snack Mix

Are you looking for more recipes and ideas to make your St. Patrick’s Day extra special? Why not start your day off with these Lucky Charms pancakes or these chocolate mint cupcakes, and maybe whip up some Lucky Charms blondies for an afternoon snack?

Recipe

Leprechaun Bait in round bowl, sitting on yellow napkin.
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5 from 9 votes

Leprechaun Bait

Leprechaun Bait: If you're looking for fun snacks for St. Patrick's Day, this leprechaun bait (aka leprechaun chow) is it! Your whole family will love this mix of white chocolate, cereal, sprinkles and M&Ms!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Drying Time 20 minutes
Total Time 27 minutes
Servings 12 servings
Calories 268kcal
Author Jessica Burgess

Ingredients

  • 1½ cups white chocolate chips we prefer Ghirardelli (see substitutions for other suggestions)
  • 3 cups rice Chex cereal can use corn Chex, but rice is preferred
  • 1 cup Kashi honey toasted oat cereal can use cheerios too
  • 1 cup green M&Ms
  • ¼ cup green & white sprinkles
  • green cookie icing if desired

Instructions

  • First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper.
  • Next, melt the chocolate baking chips in a large bowl (large enough that the cereal will fit in it after the chocolate is melted) following the package directions for melting. (Most will be to melt on half-power for 2 minutes, stirring every 30 seconds. Do NOT overcook.)
  • Once the chocolate is completely melted, pour your dry cereal in to the bowl of white chocolate and carefully stir to mix, trying to make sure all of the cereal becomes covered.
  • Next, pour in half of the sprinkles, and stir.
  • Once mixed, pour out your chocolate covered cereal on to the parchment paper and spread it out so most of it is in a single layer. (It's ok if some of it's still touching – you'll be breaking it up in to small pieces anyway once it's hardened.)
  • Sprinkle the reamaining sprinkles on the top of the cereal before the chocolate hardens and then drizzle it with as much green cookie icing as you'd like.
  • Allow cereal/icing to "dry" (about 20 minutes – the icing is what takes longer to dry) and then break up the cereal in to small bite-size pieces. (Remember, this is a snack mix so it's ok if some of cereal is stuck together but large pieces are harder to eat when snacking.)
  • Next, it's time to add in the M&M's and mix all together! You can either mix it all together in the large bowl or you can pour the M&M's on top of the broken pieces of cereal and mix it with your hands.
  • Serve and enjoy!

Notes

Make sure the mix is fully cooled before storing or the chocolate could “sweat” and cause the mix to be soggy.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 129mg | Potassium: 133mg | Fiber: 3g | Sugar: 26g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 6mg

Crispy Air Fryer Tofu Recipe

This crispy air fryer tofu is a great recipe to serve as an appetizer at a party or just to make on a weeknight at home, and can also be made vegan and gluten-free!

Cooking it in the air fryer allows the excess moisture and fats to drip down below to retain a crispy texture.

Air Fryer Tofu Recipe with a dipping sauce

With only 5 simple ingredients, this easy air fryer tofu has a cooking time of only 12 minutes and can be served with dipping sauces such as soy sauce, ranch dressing (like our jalapeno ranch) BBQ sauce, chipotle mayo or your favorite sauce!

Can you cook tofu in the air fryer?

Yes! The next time you’re craving a crispy tofu, the air-fryer is a great option. It’s quick and gives that “fried” flavor you’re looking for, without the mess of vegetable oil splattering everywhere!

How long should you air fry tofu?

With the instructions below, using flour, salt, pepper, and egg, cook the tofu at 350 degrees for 12 minutes or until golden brown.

How do you make tofu crispy?

  • Gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels and place the tofu on one of them.

    Top the tofu with the other paper-towel covered plate, (paper towel side down) and find a heavy object (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water. You may also consider a tofu press to make this job a little easier.
  • The air fryer cooks the tofu by circulating hot air around it, while also keeping it separated from the fats and excess water that it would normally be sitting in. So this will help get healthy, crispy tofu that is evenly cooked in just 12 minutes!
Air fryer tofu on toothpicks, perfect as an appetizer

How to Season Tofu

This recipe makes perfect classic breaded tofu, but if you’re looking to change things up you can add your favorite spices into flour.

To make the tofu spicy, try some onion powder, cayenne pepper and smoky paprika to the flour mixture.

If you want to make it a little more savory, add some Italian seasoning, garlic powder, or Cavenders to the flour.

This recipe is very forgiving and is a great base for experimenting in the kitchen.

How to Cook Tofu in the Air Fryer

It is incredibly easy and you only need a few ingredients to make crispy tofu in the air fryer.

Air fryer tofu ingredients on white counter

Key Ingredients

  • 3 – 12.3 oz. packages of firm (or extra firm) tofu – don’t skip drying the tofu before cooking!
  • 1⁄2 cup flour – all-purpose flour

See the full list of ingredients and instructions in the recipe card below.

How to Cook Air Fryer Tofu

STEP 1: Start by preparing the tofu for cooking.

TIP: Remember, gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels, and place the tofu on one of them.
Top the tofu with the other paper-towel-covered plate, (paper towel side down) and find a heavy object (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water.

Cube tofu in to squares

STEP 3: Cut the block of tofu into 12, even (bite-size) pieces. (For best results, try and make the cubes the same size so they cook evenly.)

STEP 4: Next, in a small bowl, mix together the flour, salt and pepper.

Breading the tofu for the air fryer

STEP 5: Dip each piece of tofu in the flour mixture. (This will give the egg something to cling to.)

Egg wash on tofu for air fryer

STEP 6: Finally, dip or brush each piece with beaten eggs which will give it a crunchy golden crust for the crispiest tofu!

tofu in the air fryer

STEP 7: Place the tofu in a single layer in the air fryer basket.

You may need to make multiple batches, depending on the size of your air fryer basket.

Cook at 350 degrees for 12 minutes.

Air Fryer tofu on a white platter

Make it Gluten-Free

You can easily make this recipe gluten-free by using your favorite gluten-free flour. However, I find that an all-purpose, gluten-free mixture works best because they contain a blend of flours.

breaded fried tofu inside

Make it Vegan

There are two ways to make vegan tofu in the air fryer.

  1. One way is to roll the tofu cubes in panko crumbs and skip the egg drizzle! The panko crumbs will still turn brown and crunchy.
    NOTE: If you try to use flour without the eggs, you will wind up with white dusted tofu cubes. So skip the eggs and swap the flour for panko instead.
  2. The second way to make vegan tofu in the air fryer is to completely omit the eggs and breading.
    You can flavor the tofu cubes by marinating them in your favorite sauces or tossing them in seasonings and spices.
    Still cook them at 350 degrees for 12 minutes!
Air Fryer Tofu recipe with dipping sauce

How to Serve Air Fryer Tofu

You can either eat by itself, as a great appetizer (with a sauce, see below for ideas) or even as a side dish, like you would french fries.

However, some of the favorite ways to serve air-fried tofu, is with stir-fry or even brown rice.

Dipping Sauces for Air Fried Tofu

Totally optional of course, but you can serve your favorite sauces alongside this fried tofu. Sauces such as:

  • soy sauce (adding sesame seeds is fun too)
  • fish sauce
  • coconut aminos
  • sweet chili
  • bbq sauce
  • ranch dressing

How to Store Leftover Air Fryer Tofu

Breaded tofu is best enjoyed immediately after cooking it. But if you do have leftovers you can store it covered in the refrigerator in an airtight container for up to 3 days.

The breading will likely become soft, so I recommend reheating it in the air fryer again to bring back some of the crispy breading.

Dipping air fryer tofu in sauce

More Air Fryer Recipes

If you love air fryer recipes, then you’ll also love these easy recipes:

Recipe

Two pieces of air fryer tofu on a toothpick.
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5 from 4 votes

Crispy Air Fryer Tofu

This crispy air fryer tofu is a great recipe to serve as an appetizer at a party or just to make on a weeknight at home, and can also be made vegan and gluten-free!
Course Appetizer, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 servings
Calories 59kcal
Author Jessica Burgess

Equipment

  • air fryer

Ingredients

  • 3 – 12.3 oz. packages of firm tofu
  • ½ cup flour
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 eggs
  • green onion chopped, if desired

Instructions

  • Carefully remove the tofu from the packaging and cut evenly into 12 cubes. See blog post for tips on how to remove excess water, to help get a crispy crust.
  • Mix together the flour, salt and pepper then dip each cube in the mixture. Be sure to cover each side.
  • Brush, drizzle or dip the beaten eggs over each cube.
  • Place the tofu in the air fryer basket, in a single layer, spacing them evenly apart. You may need to make multiple batches, depending on the size of your basket.
  • Cook at 350 degrees for 12 minutes.
  • Serve with your choice of dipping sauce and garnish with green onion if desired.

Notes

For crispy tofu: It’s an extra step but if you have time and want to, gently press the tofu between paper towels to remove excess water. A great way to do this is to line two plates with paper towels, and place the tofu on one of them.
Top the tofu with the other paper-towel covered plate, (paper towel side down) and find something (like a can of vegetables) that can sit on top to gently press down on the tofu. The paper towels should “sandwich” the tofu and soak up the water.
Leftovers: Breaded tofu is best enjoyed immediately after cooking it. But if you do have leftovers you can store it covered in the refrigerator in an airtight container for up to 3 days. 

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 118mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Calcium: 8mg | Iron: 1mg

Asian Sloppy Joes

Asian Sloppy Joes are a teriyaki-flavored twist on the classic homemade Sloppy Joe recipe, with sweet and tangy flavors instead of the traditional tomato-based sauce. You’ll love how this Korean sloppy joe dinner recipe is ready in under 30 minutes.

Asian sloppy joes on a bun, sitting on a round plate.

Hearty sandwich recipes can be such a great fit for dinner. They can be easy to make, use simple ingredients, and are ready fast! So when the family is hungry, a simple sandwich recipe is a great choice.

Rotating dinner sandwiches like this Maid-Rite recipe, and my Sloppy Joe Sliders with this sweet sloppy joe recipe, is a great way to meal plan dinner ideas by keeping the common ingredients on hand to make them a few times a month.

If you love the flavors in this Asian-inspired dish, try my Asian chicken lettuce wraps too.

Teriyaki Sloppy Joes Recipe Highlights

  • Delicious Flavors – The rich sauce is a sweet and salty flavor that’s similar to the flavors of my delicious homemade teriyaki sauce.
  • Variations – This recipe is easy to switch out the protein if desired. Ground chicken, pork, veal, turkey, or even plant-based protein can be used in this recipe.
  • Serving Options – Serve this version of sloppy joes on buns for a traditional method, on Texas Toast, in a tortilla, in a bowl on top of a lettuce salad, or with rice.

Asian Sloppy Joe Ingredients

Here’s what you’ll need to make these teriyaki-flavored sloppy joes.

Ingredients sitting on counter to make Asian sloppy joes.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Ground beef: Ground chuck provides a hearty base for the sloppy joe mixture. The fat content helps bind the flavors. You can substitute the beef with an equal amount of ground chicken, turkey, or plant-based crumbles.
  • Hoisin sauce: Adds a sweet, tangy, and savory depth to the sauce, giving the dish an Asian-inspired flavor.
  • Soy sauce: Introduces umami and saltiness to the dish. Use low-sodium soy sauce to control salt levels. 
  • Honey: Adds sweetness that balances the savory and spicy elements. You can substitute the honey with an equal amount of maple syrup or brown sugar.
  • Rice vinegar: Provides acidity, which brightens and balances the richness of the meat mixture. You can substitute the rice vinegar with apple cider or white vinegar.
  • Sesame oil: Adds a nutty, toasted flavor that complements the Asian profile of the dish.
  • Garlic powder: Provides a subtle garlic flavor that blends smoothly into the sauce. You can substitute garlic powder with fresh minced garlic.
  • Fresh ginger: Adds a spicy warmth and aromatic flavor that enhances the dish’s freshness. Grate the ginger finely for better integration. 
  • Sriracha sauce: Brings heat and a slight garlicky tang to the sloppy joe mixture. 
  • Cornstarch: Thickens the sauce, giving the sloppy joes a rich, velvety texture. Dissolving cornstarch in cold water before adding it to the mixture helps to avoid lumps. 
  • Sesame seeds: Provides a slight crunch and nutty flavor, enhancing the presentation. 

How to Make Asian Sloppy Joes

Full instructions, with more details can be found in the recipe card below.

Ground beef browned and cooked in a skillet.
1. Brown the ground beef in a skillet.
Sauces and seasonings in mixing bowl.
2. Mix together soy sauce, hoisin, honey, rice vinegar, ginger, sriracha, sesame oil, and garlic powder.
Cornstarch added to warmed sauces in skillet to thicken.
3. Add water and cornstarch to thicken.
Cooked ground beef added back in to skillet with sauce.
4. Add cooked ground beef to sauce mixture.
Asian Sloppy Joes stacked on bottom bun, sitting on a plate.
5. The Asian Sloppy Joes are ready to pile on to a bun.

Pro Tips

  • For a lighter option, use ground chicken or turkey.
  • Peeling ginger: Always peel the ginger with a spoon or knife before grating to remove the tough outer skin. 
  • Toast buns: If you prefer, toast the sandwich buns until golden before serving.
  • More texture: For added texture, you can include shredded carrots or cabbage.
  • Add spice: You can increase the heat by adding an additional tablespoon of sriracha sauce to the sauce mixture.
Asian Sloppy Joe sandwiches made, and placed on a round plate.

What to Serve with Korean Sloppy Joes

  • Baked Potato Wedges: These can be baked in the oven while the sloppy joes are cooking on the stovetop.
  • For something a little lighter, this Italian cucumber salad recipe is refreshing and cold, that compliments the heavier, warm, sandwich.
  • This broccoli crunch salad has a creamy, cool, sauce that also has a crunchy texture that pairs well with the soft meaty texture of the sandwich.
  • A fried southern treat, these fried pickle slices are tangy and fun to pop in your mouth alongside any sandwich.

FAQs

What are Asian Sloppy Joes?

Similar to the classic sloppy joes, Asian sloppy joes have a sweet and tangy, teriyaki-type sauce instead of a tomato-based sauce.

What kind of meat works best for Asian Sloppy Joes?

Ground beef if recommended but this can easily be substituted with ground chicken or ground turkey, or even a plant-based protein.

Can I make this Asain Sloppy Joe recipe vegetarian or vegan?

Absolutely. Substitute ground beef for plant-based meat.

Storage Instructions

  1. Store any leftover sloppy joe mixture in an airtight container in the refrigerator for up to 3 days.
  2. Reheat in a skillet over medium heat or in the microwave before serving.

Other Dinner Recipes You’ll Love

If you’re a fan of easy, hearty dinner recipes like this one, you’ll also love these reader favorites:

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

Asian Sloppy Joe sandwich on round plate.
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5 from 1 vote

Asian Sloppy Joes

These Asian Sloppy Joes are a teriyaki-sauce-based version of the classic recipe, using simple ingredients that give it a sweet and tangy flavor, and are ready in under 30 minutes.
Course Dinner, Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 548kcal
Author Jessica Burgess

Ingredients

  • 16 ounces ground beef
  • ½ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon sriracha sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon water
  • 1 teaspoon cornstarch
  • 4 sandwich buns or slider buns for smaller portions
  • ¼ cup green onions chopped for garnish
  • 2 tablespoons sesame seeds optional garnish

Instructions

  • Heat a large skillet over medium heat. Add 16 ounces of ground beef and cook, breaking it up with a meat chopper or wooden spoon, until browned and fully cooked about 8 minutes. Drain the excess fat and place the cooked meat into a bowl. Set the hot skillet aside. 
  • In a small mixing bowl, whisk together ½ cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon fresh grated ginger, 1 tablespoon sriracha, 1 teaspoon sesame oil, and 1 teaspoon garlic powder until combined. Then, add the sauce mixture back into the pan and begin to simmer the sauce over medium-high heat.
  • In a small bowl, whisk together 1 teaspoon water and 1 teaspoon cornstarch until combined. Add the slurry to the warmed sauce mixture.
  • Return the browned ground beef to the skillet with the sauce, stirring to coat evenly. Simmer for about 10 minutes until everything is heated through.
  • Toast the sandwich buns until golden. Spoon the sloppy joe mixture onto each bun.
  • Sprinkle with sesame seeds and garnish with chopped green onions. Serve immediately and enjoy!

Notes

  • Toast buns: If you prefer, toast the sandwich buns until golden before serving.
  • More texture: For added texture, you can include shredded carrots or cabbage.
  • Add spice: You can increase the heat by adding an additional tablespoon of sriracha sauce to the sauce mixture.

Nutrition

Serving: 1sandwich | Calories: 548kcal | Carbohydrates: 53g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1533mg | Potassium: 516mg | Fiber: 3g | Sugar: 15g | Vitamin A: 70IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 6mg

Meatball Stuffed Bell Peppers

I’m not sure you’ll find an easy weeknight dinner as easy as this one. This Meatball Stuffed Bell Pepper recipe combines frozen meatballs, a package of seasoned rice, bell peppers, and cheese. That’s it!

Easy Meatball Stuffed Peppers - beef meatballs, cheese, rice... it's so quick and easy!

Dinner Ideas for Family

One of my favorite things to do, is to turn one of our favorite dishes into a slightly homemade recipe, making it faster, easier, and of course…delicious. So when I began brainstorming the other day about what dinners I could have at my fingertips for the busy weeknights, stuffed peppers came to mind. Then, I came up with a quick solution for one of our favorites.

“Meatballs! Why couldn’t I use meatballs to make a stuffed pepper recipe even easier!” So I did.

Easy Dinner Recipes

If you love 30-minute or less dinners or just easy dinner recipes like this one, some of your favorites will also be:

  • BBQ Baked Pork Chops – Ready in 30 minutes and using just a handful of ingredients, this dinner is a favorite for my family and I know it will be for yours too.
  • Burgers in the Oven – The most popular dinner recipe on my blog, all because of one little trick that makes these the best burgers.
  • Italian Sausages in the Oven – Simply bake the sausages and let everyone enjoy them as they wish; either on a bun, sliced to dip in sauce, or served with onions and sauerkraut.

How to Make This Easy Dinner Recipe

Ingredients for one of our family favorite weeknight meals. Easy Meatball Stuffed Peppers - beef meatballs, cheese, rice... it's so quick and easy!

All you need is the following… (but make sure to see the recipe card below for exact amounts and instructions).

  • Bell Peppers: You can choose any color that you like. I prefer to use a mixture of colors to add different flavor variations and the presentation is beautiful.
  • Meatballs: You can make meatballs from scratch but using frozen meatballs make this a quick dinner recipe with very little prep. I’ve even loved cooking frozen meatballs in the Instant Pot. You could also spice things up and make these Chicken Fire Cracker Meatballs.
  • Cheese: Storebought shredded cheese helps keep this recipe fast but shredding your own cheese can give the recipe an even better result since the cheese will melt smoother and be more delicious. Types of cheeses you can use are shredded cheddar, shredded fiesta, or your favorite blend.
  • Rice: When I have time, I love making cheesy rice for this recipe but if in a time crunch, using a package of Spanish rice is my go-to solution. You can also do packaged cheesy rice, or your favorite flavor to mix things up.

Meatball Stuffed Peppers

Begin by making the rice, according to the recipe you’re using or the package directions.

Easy stuffed bell peppers recipe - using meatballs and a rice packet make these the perfect easy weeknight meal

Next, cook meatballs according to your favorite recipe or the package directions.

Tip: While the meatballs and rice are cooking, this is a great time to also prep your bell peppers by washing them, slicing the tops off, and removing the membranes and seeds.

Beef meatballs mixed with rice and cheese for a stuffed bell peppers recipe

Combine the cooked rice, cooked meatballs, and ½ cup of shredded cheese.

Stuffed Peppers Recipe - mix cooked meatballs, rice and cheese together and stuff the bell peppers and bake! Yum! So easy and quick too.

Begin filling the bell pepper cavities with the rice, cheese and meatball mixture until it reaches the top.

Stuffed peppers recipe - using bell peppers and beef meatballs.

Place the stuffed peppers in a baking dish or oven-safe pan.

Stuffed peppers recipe, using bell peppers and baking in a cast iron pan. Cheese, rice and meatballs.

Sprinkle the remaining cheese on top of the stuffed bell peppers.

Melt cheese over the top of bell peppers - stuffed peppers recipe

Bake in the oven at 350°F for 25-30 minutes.

Mmm! Stuffed peppers recipe - using beef meatballs, spanish rice and shredded cheese. This made this super easy and quick to put together.

While these baked, the smell of all the flavors coming together made me so hungry that I nearly reached in to sneak a meatball to hold me over.

Stuffed bell pepper recipe - using frozen meatballs and rice with cheese for a delicious weeknight meal.

How to Serve Stuffed Bell Peppers

This is the type of recipe that can be served alone since it’s so filling but it also pairs with a side salad recipe, cream cheese corn dip and chips, or something light like stuffed celery.

Stuffed bell pepper recipe - using meatballs to make it super easy

How Store Meatball Stuffed Peppers

If you have leftover stuffed peppers, once they’re cooled, store them in an airtight container for up to 3-4 days.

Reheat the stuffed peppers in the microwave or in the oven, until heated through. Tip: If baking to reheat, it may be best to cover them with aluminum foil.

More Easy Dinner Recipes

Make sure you also try these popular easy dinner recipes that the family will love.

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

Bell peppers stuffed with meatballs and rice.
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5 from 2 votes

Meatball Stuffed Bell Peppers Recipe

Meatball Stuffed Peppers only takes a few ingredients to whip up this easy recipe! Perfect for weeknight dinners, this is great for the entire family.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 stuffed peppers
Calories 386kcal
Author Jessica Burgess

Ingredients

  • 14 ounce bag Frozen Meatballs
  • 5.6 ounce Flavored Rice Packet prepared – we used Spanish rice flavor
  • 1 cup Shredded Cheese divided
  • 6 bell peppers any assorted color

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Frozen meatballs, cooked according to package directions.
  • Combine prepared rice, meatballs, and ½ cup of shredded cheese in a mixing bowl.
  • Cut the tops off of each pepper, and remove cores and seeds.
  • In a baking dish, line up the peppers with cavities facing up.
  • Begin spooning equivalent amounts of the meatball and rice mixture in to each pepper.
  • Sprinkle tops of peppers with remaining shredded cheese.
  • Bake 25-30 minutes or until heated through.

Notes

If you have a few more minutes, you can make this cheesy rice recipe instead of using packaged rice for the best flavor.
You can also add a little spaghetti sauce in the rice and meatball mixture for extra flavor, and smoother texture.

Nutrition

Serving: 1stuffed pepper | Calories: 386kcal | Carbohydrates: 69g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 128mg | Potassium: 367mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3850IU | Vitamin C: 152mg | Calcium: 124mg | Iron: 1.3mg

Lemon Blondies

These delicious Lemon Blondies are full of lemon flavor and topped with a simple, lemony glaze.

Using simple, everyday ingredients, these blondies are a made-from-scratch recipe that’s easy to make.

Stacked lemon blondies on a round plate.

I love lemon desserts, which is why I made lemon brownies with a cake mix first, and now, this homemade lemon blondie recipe is another option for making a delicious handheld lemon dessert with a slight twist in texture.

If making desserts from scratch and keeping things easy in the kitchen is important to you, then this is a recipe to save to your Pinterest boards. This blondie recipe is a soft, chewy dessert that’s perfect for a spring dessert and to take along to potlucks or even Easter dinner.

Here, you’ll find the full lemon blondie recipe, complete with photos, instructions, and all of my best blondie recipe tips and tricks!

Looking for more blondie recipes? This butterscotch brownie recipe is a similar type of dessert that’s an alternative to a chocolate brownie.

Lemon blondie on round plate, with a bite taken out of it.
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Why You’ll Love This Recipe

  • Simple Recipe – It’s very likely that you already have these simple ingredients in your pantry and fridge, and you’ll be amazed at how quickly the lemon blondie mixture comes together.
  • Perfect for Sharing – This recipe makes 9 bigger blondies, or 12 smaller blondies, making it easy to make for a party, sharing at work, or selling at a bake sale.
  • Sweet & Tangy Flavors – The rich, buttery-sweet texture of blondies pairs wonderfully with the refreshing tartness of lemon.
  • Soft & Chewy Texture – Unlike lemon bars, which are more custard-like, lemon blondies have a dense, fudgy texture similar to brownies.
  • Customize – You can add fun additions like white chocolate chips, a lemon glaze, or even shredded coconut.

Ingredients

Here’s what you’ll need to make this easy blondies recipe.

Ingredients for lemon blondies.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Granulated sugar: Adds sweetness and structure to the blondies. 
  • Lemon zest and juice: Provides the signature tangy lemon flavor. Always use fresh lemons for the best results.
  • Pure vanilla extract: This recipe uses vanilla to balance the tanginess and round out the flavor profile.
  • Unsalted butter: Gives the blondies their moist and rich texture.
  • Eggs: Bind the ingredients together and contribute to the blondies’ structure.
  • Kosher salt: Enhances the flavors and balances the sweetness.
  • All-purpose flour: Flour provides the needed structure for these blondies.
  • Powdered sugar: Used for the glaze to create a smooth and sweet finish.

How to Make Lemon Blondies

Full instructions, with more details can be found in the recipe card below.

Start by preheating your oven to 350°F. Lightly spray an 8 x 8-inch baking dish with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. The spray will help keep the parchment in place.

Lemon zest and sugar in clear, glass, mixing bowl.
1. Combine sugar and lemon zest.
Eggs, butter, lemon juice, vanilla, added to sugar mixture in glass mixing bowl.
2. Add wet ingredients.
Powdered sugar added to lemon mixture, in glass mixing bowl.
3. Add dry ingredients.
Lemon blondies mixture poured in to baking dish.
4. Pour in to an 8×8 baking dish.
Baked lemon blondies in an 8x8 baking dish.
5. Bake lemon blondies at 350°F for 28-32 minutes and allow to fully cool before icing.

How to Make Lemon Glaze Topping for Lemon Blondies

Lemon, powdered sugar glaze mixture in a glass mixing bowl.
6. Mix powdered sugar, lemon juice and vanilla.
Lemon glaze spread on top of lemon blondies in an 8x8 baking dish.
7. Spread over top of cooled blondies, and slice in to either 9 or 12 bars.

TIP: Top iced blondies with slices of lemon (optional) for an adorable garnish.

Three lemon blondies stacked on top of one another, with a bite taken out of the top of the top blondie.

Top Tips

  • Parchment Paper: Spraying the baking pan before adding parchment paper helps keep it in place, and the parchment paper helps remove the blondies from the pan easily.
  • Measuring: When baking, it’s important to measure correctly so the recipe turns out the best. If you find it helpful, you can also check out my guide for baking measurements and conversions.
  • Baking Pan: If you only have a 9×13 pan instead of an 8×8 pan, this would make for thinner blondies and wouldn’t require as long of baking but I’m sure it can be done. Just be mindful of the thickness and bake time changes that may be needed.

Serving Ideas for Lemon Blondies

Expert FAQs

What makes lemon blondies different than lemon bars?

Lemon bars are more of a custard-like treat, while lemon blondies have more of a brownie, and dense, texture.

Do I have to use fresh lemons for blondies or can I use lemon juice?

In a pinch, bottled lemon juice can work but for the best results, using fresh lemon is recommended, and so you can use the fresh zest as well.

How do you make lemon blondies extra lemony?

You can add extra lemon zest or even lemon extract to make the blondies extra full of lemon flavor.

Storage Instructions

  • Extras: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Note that the lemon slices should be removed before storing so the juices don’t spoil the blondies.
  • Make-Ahead: The blondies can be baked and glazed a day in advance. Store them covered (without lemon slices) in the fridge and allow them to come to room temperature before serving.
  • Freezing Lemon Blondies: These can be frozen. It’s best to wrap them tightly in plastic wrap, and then store them in a freezer container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and enjoy.

More Lemon Dessert Recipes

I can’t wait to hear what you think of these lemon blondies! Everyone will surely love it, so you may want to plan on doubling the recipe.

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

Three lemon blondies stacked on top of one another on a piece of parchment paper.
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5 from 1 vote

Lemon Blondies

These lemon blondies are made from scratch, using lemon zest and a few other simple ingreidents to create a lemon flavored dessert that's similar to a lemon brownie.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 blondies
Calories 299kcal
Author Jessica Burgess

Ingredients

Lemon Blondies

  • 1 cup granulated sugar
  • 2 tablespoons lemon zest which takes about 2 large lemons
  • ½ cup unsalted butter melted and cooled (1 stick of butter, melted)
  • 2 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 large eggs room temperature
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt

For the Lemon Glaze

  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • ¼ teaspoon pure vanilla extract
  • Thinly sliced lemons for garnish, optional

Instructions

For the Lemon Blondies

  • Preheat your oven to 350°F. Lightly spray an 8 x 8-inch baking dish with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. The spray will help keep the parchment in place.
  • In a medium bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Use a whisk or whisk attachment to incorporate the zest into the sugar until it becomes fragrant and slightly moist. This enhances the lemon flavor.
  • Add ½ cup (1 stick) melted unsalted butter, 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract, and 2 large eggs to the lemon sugar mixture. Whisk until smooth and well combined.
  • Add 1 cup all-purpose flour and ½ teaspoon kosher salt. Stir gently with a spatula until just combined, being careful not to overmix.
  • Pour the batter into the prepared baking dish and spread it evenly. Bake for 28 – 32 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine.
  • Allow the blondies to cool completely in the pan before glazing. Use the parchment overhang to lift them out of the dish for easier glazing.

For the Lemon Glaze

  • In a small bowl, whisk together 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and ¼ teaspoon pure vanilla extract until smooth. The glaze should be thick but pourable. Adjust the consistency by adding more powdered sugar (for thickness) or a few drops of lemon juice (for thinning).
  • Pour the glaze over the cooled blondies, spreading it evenly with a spatula. Let it set for 15 – 20 minutes. Garnish with thinly sliced lemons if desired.
  • Cut into 9 or 12 squares and ENJOY!

Notes

    • Parchment Paper: Spraying the baking pan before adding parchment paper helps keep it in place, and the parchment paper helps remove the blondies from the pan easily.
    • Storing: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Note that the lemon slices should be removed before storing so the juices don’t spoil the blondies.
    • Overbaking: It’s best to make sure you don’t overbake these, so they have the texture desired.

Nutrition

Serving: 1blondie | Calories: 299kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 147mg | Potassium: 44mg | Fiber: 1g | Sugar: 36g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

Chicken Alfredo Garlic Bread

Chicken Alfredo Garlic Bread: A combination of seasoned chicken, delicious Alfredo sauce, and crispy garlic bread. This bread recipe is perfect as a stand-alone recipe like a pizza, or even as a hearty side dish for an easy pasta recipe.

Chicken Alfredo Garlic Bread slices on baking sheet.

I feel like this comfort food recipe will be one of those that you want to make on a lazy Sunday, or if you need a quick and easy dinner that the family will love during the week. Or, perhaps, serve it alongside an Alfredo pasta recipe like this Blackened Chicken Alfredo or Crab Pasta Bake.

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Ingredients

See recipe card below for full recipe.

Ingredients for chicken Alfredo garlic bread.
  • chicken breasts – you could also use chicken thighs if you prefer or rotisserie chicken to keep things even easier. (Don’t forget to save the rotisserie carcass to make this rotisserie chicken broth.)
  • mozzarella cheese – if you have time, shredding your own mozzarella cheese is recommended since pre-shredded, store-bought cheese tends to have an anti-caking agent on it that keeps it from melting as smoothly.
  • butter – salted butter is recommended but you can use unsalted if that’s what you have on hand.
  • seasonings – garlic powder, onion powder, Cajun seasoning, Italian seasoning, salt, and pepper come together to flavor the chicken.
  • heavy cream – this is used to make the Alfredo sauce and is recommended more than milk, or half-and-half.
  • French bread – I usually find a loaf of French bread in the bakery at my local grocery store. If you buy it in the frozen aisle, make sure you get plain, and not the pre-seasoned bread.

How to Make Chicken Alfredo Garlic Bread

Preheat oven to 350°F and line a sheet pan with parchment paper.

Uncooked chicken breasts in skillet that are seasoned with seasonings.
Step 1: Season both sides of the chicken.
Cooked chicken breasts in skillet.
Step 2: Cook both sides of the chicken.
Sliced, cooked chicken breasts on cutting board.
Step 3: Slice chicken in to smaller pieces.
Alfredo sauce in skillet.
Step 4: Make Alfredo sauce
Garlic butter spread on to French bread slices.
Step 5: Mix butter ingredients and spread on to bread.
Alfredo sauce spread on to French bread slices.
Step 6: Spread Alfredo sauce on top of French bread.
Cooked chicken pieces on top of French bread, Alfredo sauce and garlic butter.
Step 7: Top bread with chicken.
Cheese sprinkled on top of French bread slices, chicken and sauce.
Step 8: Top chicken with cheese.
Baked chicken Alfredo garlic bread.
Step 9: Bake garlic bread until golden brown.

Top Tip:

  • If your bread is not getting crispy enough, you can toast it before adding the toppings and then bake it for 10-15 minutes after topping it with sauce and chicken just to get the cheese melted.
  • Add spice to the top with pickled jalapenos or red pepper flakes. If you desire a deeper level of heat, you can add ½ teaspoon of cayenne powder to your alfredo sauce while you’re cooking it.  

Recipe FAQs

How do you make the TikTok Viral Chicken Alfredo Garlic Bread Recipe?

Start by making a garlic butter, cook seasoned chicken breast, and make Alfredo sauce. Spread the garlic butter on the French bread, then top with Alfredo sauce, and sliced cooked chicken. Bake at 350° F for 20-25 minutes.

What goes with Chicken Alfredo Garlic Bread?

Serving this bread recipe with a pasta recipe, a melt-in-your-mouth steak, or your favorite seafood dish.

What kind of bread do you use for garlic bread?

Using French bread is recommended for making garlic bread.

Chicken Alfredo garlic bead cut in to slices on board.

How to Store Chicken Alfredo Garlic Bread

Chicken Alfredo Garlic Bread should be stored in an airtight container in the refrigerator for up to four days. You can reheat the dish using your air fryer at 375°F for 4-5 minutes or bake at 350°F until thoroughly heated. Do not recommend freezing. 

If you love comfort food recipes like this one, then you’ll also love these top favorites:

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

Chicken Alfredo garlic bread slices.
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5 from 1 vote

Chicken Alfredo Garlic Bread

This Chicken Alfredo Garlic Bread is a delicious combo of crispy bread, smooth Alfredo sauce, tender seasoned chicken, garlic butter and sprinkled with cheese and baked to perfection.
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 5 servings
Calories 801kcal
Author Jessica Burgess

Ingredients

Garlic Bread

  • ½ cup salted butter room temperature
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh parsley minced
  • 1 loaf French bread

Chicken

  • 1 tablespoon olive oil
  • 1 pound chicken breast cut in half, lengthwise
  • 1 teasoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Alfredo Sauce

Chicken Alfredo Garlic Bread

  • 1 cup mozzarella cheese shredded
  • ½ cup parmesan cheese shredded
  • 1 tablespoon fresh parsley chopped

Instructions

  • Preheat oven to 350°F and line a sheet pan with parchment paper.

How to Make Garlic Butter

  • In a small mixing bowl, combine the softened butter, garlic, and parsley. Cut your loaf of French bread half lengthwise and spread the butter mixture over both halves of the bread. Place the bread onto the sheet pan and set it aside.

How to Cook Chicken

  • Season both sides of the chicken with the onion powder, Cajun seasoning, salt, and pepper.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook until both sides are golden brown and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board and allow it to rest for 3-4 minutes. Slice your chicken into half-inch pieces.

Making Alfredo Sauce

  • In a large skillet, add your heavy cream, butter, and garlic. Cook over medium heat, whisking occasionally until the heavy cream has started to thicken. Slowly whisk in the Parmesan cheese, a little at a time, until all of the cheese has melted. Continue to cook until the sauce has reached a thick consistency.

Assemble Chicken Alfredo Garlic Bread

  • Spread about ¾ of the Alfredo sauce over the bread in an even layer. Sprinkle your mozzarella and Parmesan cheese over the top and evenly distribute the sliced chicken breast over the cheese. Drizzle the remaining alfredo sauce over the top.
  • Bake for 20-25 minutes until the bread is crispy.
  • Sprinkle your parsley over the top of the bread and slice into 1 to 2-inch pieces.

Notes

If your bread isn’t as crispy as you’d like it to be, you can toast it before adding the toppings and then bake it for 10-15 minutes after topping it with sauce and chicken just to get the cheese melted. 

Nutrition

Serving: 1serving | Calories: 801kcal | Carbohydrates: 47g | Protein: 40g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1702mg | Potassium: 497mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1163IU | Vitamin C: 4mg | Calcium: 297mg | Iron: 4mg

Oreo Rice Krispie Treats

Oreo rice krispie treats are a perfect combination of your favorite dessert, combined with your favorite Oreo cookies!

Cookies and Cream Rice Krispies stacked

Why You’ll Love These Oreo Rice Krispie Treats

Quick Overview: In less than 15 minutes you can have an easy recipe for a classic no-bake dessert (with a spin) ready to enjoy after dinner or as an afternoon snack on the weekends!

You can use any kind of chocolate sandwich cookies for this recipe but we call them Oreo rice krispie treats in our house because it’s our favorite brand for snacking and all of my favorite Oreo recipes, including this Oreo cheesecake.(We’ve tried others but they just don’t measure up to the original!)

Classic Rice Krispies with a Twist

Using Oreos in dessert recipes like this no-bake Oreo pudding dessert, or this Oreo cheesecake, is one of our favorite ways to kick up a regular old-fashioned dessert by adding sandwich cookies! So when it comes to classic rice krispie treats, we knew Oreos mixed in would be a hit too!

Recipes with a twist are so fun to make! These carrot cake rice krispie treats are fun to try next!

Marshmallow Desserts

Adding melted marshmallows to desserts creates an ooey gooey texture that’s hard to create any other way! For instance, in these marshmallow cookies, it gives a that gooey center that regular cookies don’t have! Or making the old-fashioned popcorn balls using marshmallows, it allows them to hold their shape without sacrificing flavor!

You can also use marshmallow fluff instead of marshmallows like I do in this Rice Krispie Treats with Marshmallow Fluff recipe.

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Ingredients

As you can see in the photo below, it doesn’t take much to make these cookies and cream rice krispies treats!

ingredients for cookies and cream rice krispies
  • unsalted butter
  • mini marshmallows (bag of marshmallows, mini-size)
  • milk
  • crispy rice cereal (such as Rice Krispies)
  • chocolate sandwich cookies (such as Oreos)

See the full printable recipe card at the end of the post for quantities and instructions!

Instructions

Step 1:
In large pot, melt butter on low heat. Add marshmallows and stir constantly until melted.

Melting marshmallows in pot for rice krispy treats
Pour marshmallows in to pot for melting

Step 2:
Stir in milk and remove from heat.

melted marshmallows in pot
Melted marshmallows in pan

Step 3:
Add riced cereal and 2 cups cookies to marshmallows (reserving the rest of the cookies for the top). Mix until well combined.

add in rice krispies cereal in to marshmallows
Pour in rice krispies
Add in chopped Oreo cookies
Add in Oreo’s to rice krispies
Stir to combine marshmallows, rice krispies and oreos
rice krispies, oreos and marshmallows in pan

Step 4:
Place mixture into 8×8 baking pan. Wet hands with water and press gently into prepared pan just until even. Sprinkle remaining ½ cup cookies evenly over top and press gently into treats.

Place rice krispy treats in baking dish and mash evenly
Oreo rice krispy treats

Step 5:
Chill for 3-5 minutes. Cut crispy treats into squares. Enjoy!

Once hardened and cooled off, cut in to squares
cookies and cream rice krispies bars

Oreo Rice Krispy Treat FAQs

What can I use instead of marshmallow for rice krispie treats?

A lot of times, honey and peanut butter can be a substitute for marshmallows. Or using almond butter and maple syrup may be a great substitution if you don’t have marshmallows on hand.

How do you keep rice krispie treats from sticking to your hands?

If you spray Pam (non stick cooking spray) on your hands before patting down, this can help keep the treats and marshmallows from sticking to your hands. Another option is to place your hand inside of a small, greased (with butter or spray) plastic bag, to use as a “glove” to press down on the treats to flatten them out.

What else can you add to rice krispie treats?

If you’re looking for other items to add to rice krispy treats, you can add cookies, white chocolate chips, sprinkles, drizzle with syrups, different types of cereal such as cinnamon grahams, fruit circles, fruity rice krispies and more!

Oreo rice krispy treats

Expert Tips:

  • The larger the pot the better for easy mixing.
  • Do not allow butter to cook, heat until just melted.
  • Use fresh marshmallows
  • It is not necessary to grease the pan. The butter in the recipe is enough to prevent sticking.
  • If you prefer, you can place a piece of parchment paper or plastic wrap over the treats to press them into the pan. This will prevent your hands from getting messy.
  • Feel free to add a teaspoon of vanilla extract and mix in with the melted marshmallows. Not necessary but adds great flavor!
Oreo rice krispy treat bars
Oreo sandwich cookies in Rice Krispy bars

How to Store Rice Krispy Treats

Store room-temperature crispy bars, in an airtight container at room temperature for up to 3 days for the best flavor. You can also wrap individually in plastic wrap.

Cookies and Cream Rice Krispy treats
No bake rice krispy treats with cookies

What size baking pan to use for Oreo treats?

If you want to make a larger batch, you can make this same recipe, with the same ingredients and simply switch out the 8×8 dish for a 9×13 dish, that will result in a thinner rice krispy treat, so it stretches them out more.

rice krispy treats in 9x13 baking dish

I do this when taking them to a potluck or somewhere where there will be a lot of kids! (If you’re headed to a large gathering, you may also love making this homemade Lucky Charms treat recipe, as kids love these too!)

Oreo rice crispy treat square

These have the potential to become your new favorite treats! I know they have in our house!

If you loved these treats, you’ll also love these Oreo Cinnamon Rolls and these marshmallow popcorn balls! Don’t forget about breakfast though because when you use Oreos in Pancakes, you may never make regular pancakes again!

Recipe

Oreo rice krispy treats stacked on top of one another.
Print Pin
5 from 3 votes

Oreo Rice Krispie Treats

Oreo rice krispie treats are a combination of your favorite dessert combined with your favorite Oreo cookies!
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Resting Time 3 minutes
Total Time 15 minutes
Servings 12 treats
Calories 312kcal
Author Jessica Burgess

Ingredients

  • 4 tablespoons unsalted butter ¼ cup
  • 6 ½ cups mini marshmallows 10 ounce bag
  • 1 tablespoon milk 2% preferred
  • 6 cups crisped rice cereal like Rice Krispies
  • 2 ½ cups Oreo's or other sandwich cookies, coarsely chopped

Instructions

  • In large pot, melt butter on low heat. Add marshmallows and stir constantly until melted. Stir in milk and remove from heat.
  • Add riced cereal and 2 cups cookies to marshmallows (reserving the rest of the cookies for the top). Mix until well combined. Place mixture into 8×8 baking pan. (Or 9×13 for thinner treats but that will also create more squares.)
  • Wet hands with water and press gently into pan just until even. Sprinkle remaining ½ cup cookies evenly over top and press gently into treats. Chill for 5 minutes. Cut into squares.

Notes

Tips:
  • The larger the pot the better for easy mixing.
  • Do not allow butter to cook, heat until just melted.
  • It is not necessary to grease the pan. The butter in recipe is enough to prevent sticking.
  • If you prefer, you can place a piece of parchment paper or plastic wrap over the treats to press them into pan. This will prevent your hands from getting messy.
  • If you want to make a larger batch, you can make this same recipe, with the same ingredients and simply switch out the 8×8 dish for a 9×13 dish, which will result in a thinner rice krispy treat, so it stretches them out more.

Nutrition

Serving: 1treat | Calories: 312kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 87mg | Fiber: 1g | Sugar: 29g | Vitamin A: 119IU | Calcium: 12mg | Iron: 3mg

The BEST Vanilla Mug Cake Recipe

Vanilla Mug Cake: A super EASY microwavable mug cake recipe without egg and a few other simple ingredients ready in just 7 minutes.

Vanilla Mug Cake Recipe

Cake recipes are a favorite easy dessert around here, and after making this multiple times and perfecting it, we’ve decided this is the BEST vanilla mug cake recipe that there is!

Vanilla Mug Cake
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What is a Mug Cake?

A mug cake is a single-serving cake that you can make in a pinch when you have a craving for a sweet treat! With a few ingredients, you can microwave a cake in a microwave-safe mug, cup, or small bowl, for a perfect dessert just for you!

Why You’ll Love This Recipe:

  • Dessert for one: When you’re on the hunt for single-serving desserts, this one tops the cake! (No pun intended… well, maybe a little.) Mug recipes may just become your new favorite thing!
  • Microwaved: The best part is that this vanilla mug cake recipe is mixed in and microwaved in the mug so you don’t have to dirty any dishes except your measuring cups and spoons.
  • Kid-friendly: It’s the perfect treat if your kiddos have a sweet tooth and they want to try and make something on their own!
  • Texture: I was so pleasantly surprised by the texture of this mug cake. I was expecting weird and chewy and spongy but instead, it was light and fluffy. A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy.

How do you make a vanilla mug cake from scratch?

It is made with common ingredients that you’ll probably already have in your pantry and refrigerator, and you’ll only need a large mug to cook it in! You simply mix the ingredients (lightly) and then microwave them and it’s ready to eat.

Ingredient List

This only takes a few simple ingredients! Make sure to see the recipe card below for the full list of ingredients and instructions.

Wet Ingredients:

  • melted butter
  • vanilla extract
  • milk

What kind of milk to use for mug cake? I used 2% milk when testing the recipe but you can use whatever milk you have on hand whether it’s whole, skim, coconut, or almond milk.

Dry Ingredients:

  • white granulated sugar
  • all-purpose flour
  • baking powder
  • salt
Ingredients for Vanilla Mug cake

Step by Step Directions

  • Add butter to your mug and microwave until melted.
Melted butter and ingredients in mug
  • Stir vanilla extract, milk, and sugar into the butter.
  • Add flour, baking powder, and salt and stir until just combined.
Wet ingredients before microwaving
  • Microwave mug cake for 1-½ to 2 minutes. Be careful removing the mug from the microwave as it may be hot.
Microwaved mug cake ready to eat

FAQs

Can you reheat a vanilla mug cake?

You can! If you don’t eat it all the first round, cover it with plastic wrap or aluminum foil and store in the refrigerator for up to one day. To reheat, simply remove cover and reheat in the microwave for 10-15 seconds until heated through.

Can you eat mug cakes cold?

Sure! If you don’t prefer to reheat it, you can eat it cold!

What kind of mug do I use for mug cakes?

If you’re making a mug cake in the microwave, be sure to use a microwave-safe mug as it could be really hot to the touch when finished cooking!

Is it safe to eat mug cakes?

Absolutely! It’s a great way to enjoy a quick sweet treat when the craving hits! Plus, with this recipe, you can add in your favorite toppings if desired!

Vanilla Cake in a mug eating with a spoon

Vanilla Cake Topping Ideas

This vanilla mug cake is so great on its own but if you want to top this vanilla mug cake, here are my favorite ideas:

  • A scoop of Vanilla Ice cream
  • Mint Buttercream Frosting or Chocolate Buttercream
  • Strawberries and Whipped Cream
  • Fresh fruit
  • Sliced bananas
  • Peanut Butter
  • A dollop of whipped cream
  • Chocolate chips
  • Nuts
  • Brown Sugar
  • A drizzle of chocolate sauce
  • Salted caramel drizzle
Vanilla Mug Cake

More Cake Recipes You’ll Love

If you love easy dessert recipes like this vanilla mug cake, you’ll also love these top fan favorites! This Milky Way Cake is increasingly popular, as well as this Easy Carrot Cake, this 7Up Pound Cake, and this Easy Pound Cake.

Thank you to Meg’s Everyday Indulgence for sharing another easy dessert recipe with us!

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

Vanilla Mug cake recipe on spoon
Print Pin
4.90 from 103 votes

Vanilla Mug Cake

Vanilla Mug Cake: A super EASY mug cake recipe, using no egg, and uses simple ingredients that you make in the microwave!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 serving
Calories 493kcal
Author Jessica Burgess

Equipment

  • Microwave safe mug

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ¼ cup milk any type will work
  • 2 tablespoon granulated sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt

Instructions

  • Add butter to your mug. Microwave until melted. Stir vanilla extract, milk and sugar into the butter. Add flour, baking powder and salt and stir until just combined – do not overmix so it becomes light and fluffy.
  • Microwave mug cake 1.5 to 2 minutes. Be careful removing the mug from the microwave as it may be hot.

Video

Notes

Note: I used 2% milk when testing the recipe but you can use whatever milk you have on hand whether it’s whole, skim or almond milk.
A key to keeping the texture super light and fluffy is mixing it just until it comes together. Any extra stirring could make it tough or gummy.

Nutrition

Serving: 1cup | Calories: 493kcal | Carbohydrates: 58g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 70mg | Sodium: 479mg | Potassium: 205mg | Fiber: 1g | Sugar: 33g | Vitamin A: 838IU | Calcium: 122mg | Iron: 1mg

How to Make Alfredo Sauce

Alfredo Sauce Recipe: This easy, classic white sauce recipe is ready in about 15 minutes and is delicious served over pasta, chicken, or your favorite Alfredo dish, especially this Chicken Alfredo Garlic Bread recipe.

Alfredo sauce in skillet, sitting next to fresh herbs.

I love a good store-bought Alfredo sauce to make things fast and easy but there’s something about a homemade Alfredo that can add even more richness to a recipe.

Looking to impress for a special anniversary dinner or a romantic Valentine’s Day? Making your own Alfredo sauce can really take things over the top.

This Alfredo Chicken Lasagna and this Bacon Ranch Chicken Pasta Recipe both call for a jarred Alfredo sauce but you can easily use this homemade sauce recipe to make the recipes instead.

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Why You’ll Love This Recipe

  • Ease: Alfredo sauce may sound difficult to make but it is really easy to make, especially following this step-by-step recipe. So this is great for beginners and a recipe that so many gourmet chefs can use too!
  • Versatile: Love adding additional ingredients to your Alfredo sauce? This is a great base recipe for your favorite additions. For instance, adding cracked red pepper to give it a little spice, or even Italian seasoning, to give it additional flavor.
  • Simple ingredients: It’s possible that you already have the ingredients on hand to make this recipe. If not, they can easily be found at most grocery stores.

Ingredients

Ingredients for homemade Alfredo sauce recipe.
  • Parmesan cheese: Shredded Parmesan was used the day of making this recipe for you but grated parmesan cheese works as well, if not better. You can also use Asiago or Romano cheese in place or parmesan for a slightly different flavor. Pro Tip: Shredding or grating your cheese is so much better than storebought pre-shredded, as there are anti-caking ingredients added to most pre-shredded cheeses that prevent it from melting evenly.
  • Minced garlic: Mincing your garlic gives the most flavor but you can also keep things easier by using minced garlic in the jar/tube.
  • Butter: Feel free to use salted or unsalted butter for Alfredo sauce, although if buying butter specifically for this recipe, I’d opt for unsalted.
  • Heavy cream: This is highly recommended for this recipe to achieve the thickness and richness of the sauce. However, if you must, you can use milk and flour, or cornstarch, to add thickness. You can also use cream cheese, like in this cream cheese pasta.

Make sure to see the recipe card below with all of the ingredient amounts and directions in one place.

How to Make This Easy Alfredo Sauce Recipe

Butter, garlic and heavy cream in a skillet.
Step 1: Combine heavy cream, butter, and garlic.
Shredded parmesan in skillet with heavy cream and garlic.
Step 2. Add Parmesan cheese.
Finished Alfredo sauce in skillet, sitting next to fresh herbs.
Step 3: Serve with your favorite pasta, chicken, seafood, steak, or Alfredo recipe.

Alfredo Sauce Recipe FAQs

What is Alfredo sauce made of?

Alfredo sauce is made using heavy cream, butter, Parmesan cheese, and garlic. Simple ingredients with a delicious rich flavor to serve over pasta, chicken, or in your favorite dish.

Can you use milk instead of heavy cream for Alfredo?

You can but it will result in a thinner sauce. Or, you can make a roux and add a little cornstarch or flour to thicken the Alfredo sauce if using milk instead of heavy cream.

Is shredded or grated parmesan better for Alfredo?

Freshly shredded or freshly grated parmesan are better than pre-grated or shredded. Both shredded and grated can work, although most believe that grated melts more evenly and is preferred.

Storage Instructions

If you’re storing homemade Alfredo sauce, allow it to fully cool and then store it in an airtight container in the refrigerator for up to 5 days.

Freezing this Alfredo sauce recipe can also be an option, for up to 3 months, if you allow it to fully thaw in the refrigerator before serving.

More Alfredo Sauce Recipes

If you love the flavors of Alfredo, you’ll also love these similar recipes that use Alfredo sauce:

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

Easy Alfredo Sauce in skillet, next to fresh herbs and parmesan cheese wedge.
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Be the first to rate!

Easy Alfredo Sauce Recipe

This easy Alfredo sauce recipe comes together with just a few simple ingredients and is delicious served over pasta, or chicken or steak, an in your favorite lasagna recipe.
Course Dinner, Side Dish
Cuisine Italian
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings (about 2 cups)
Calories 1507kcal
Author Jessica Burgess

Ingredients

  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1 teaspoon minced garlic
  • 1 cup shredded parmesan cheese

Instructions

  • In a large skillet, add your heavy cream, butter, and garlic.
  • Cook over medium heat, whisking occasionally until the heavy cream has started to thicken.
  • Slowly whisk in the Parmesan cheese, a little at a time, until all of the cheese has melted.
  • Continue to cook until the sauce has reached a thick consistency.

Notes

You can use grated Parmesan cheese instead of shredded if you prefer.
Feel free to add additional ingredients such as Italian seasoning, crushed red pepper flakes, or your favorite spices if desired, to achieve your favorite flavors.

Nutrition

Serving: 0.25cup | Calories: 1507kcal | Carbohydrates: 11g | Protein: 43g | Fat: 146g | Saturated Fat: 93g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 1937mg | Potassium: 340mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 5329IU | Vitamin C: 2mg | Calcium: 1357mg | Iron: 1mg

Oreo Cinnamon Rolls

Oreo Cinnamon Rolls: A twist on traditional cinnamon rolls, these easy homemade cinnamon rolls are made with Oreo cookies!

Cookies and Cream Cinnamon Roll on a plate.

Homemade cinnamon rolls are a vintage recipe that is an incredible treat. When adding other flavors to them, like my strawberry cinnamon rolls, and now these Oreo cinnamon rolls, it makes them even more unbelievable.

Why You’ll Love These Oreo Cinnamon Rolls

There will always be a place in my heart for a classic cinnamon roll (you know the kind- fluffy cinnamon rolls smothered in luscious cream cheese frosting…mmm), like these mini cinnamon rolls too. They’re a classic, like this coffee cake recipe!

But now and then I like to get creative and try something a bit different, and these cookies and cream cinnamon rolls were just the thing!

You can never have too many tasty, easy recipes for something like cinnamon rolls, and I’m so excited to add this one to the list!

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Ingredients for Oreo Cinnamon Rolls

Ingredients for cookies and cream cinnamon rolls
  • 2 cups whole milk
  • 2 tablespoons dry active yeast
  • 2 tablespoons white granulated sugar
  • 2 tablespoons oil (vegetable, canola or coconut oil)
  • 4 cups all-purpose flour
  • 2½ cups Oreo cookies, crushed or chopped
  • ½ cup salted butter, melted

Optional Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • extra crushed Oreos, optional

How to Make Oreo Cinnamon Rolls

  1. In a small bowl, combine the warm milk, dry yeast, and sugar. Give the ingredients a quick stir and allow to rest under a towel until the yeast begins to foam. 
  2. Once the yeast is foamy, add the coconut oil and stir again.
Combine yeast, sugar and milk in a small bowl.
Combine yeast, milk, sugar.
  1. In a large bowl, combine the yeast mixture with the flour and 1 cup of the crushed Oreos. Use a wooden spoon to combine the ingredients until they begin to pull away from the bowl.

Stand Mixer: You can combine the yeast mixture with the flour and Oreos in the bowl of a stand mixer, then use the paddle attachment to combine the ingredients on low speed until they begin to pull away from the sides of the bowl. 

Oreos, yeast and mixture in mixing bowl.
  1. Pour the mixture out onto a lightly floured surface and knead for 3-4 minutes.

Stand Mixer: Switch to the dough hook attachment and mix for 3-4 minutes until the dough forms a ball.

  1. Place the dough back in the mixing bowl, cover with plastic wrap, and allow to rise for 30 minutes at room temperature until it has roughly doubled in size.
Oreo cinnamon roll dough in mixing bowl.
Return dough to bowl and let rise.
  1. After it has risen, roll the dough out into a large rectangle about ½ inch thick. Spread the melted butter over the surface of the dough and rub the remaining 1 ½ cup of the chopped cookies into the butter. 
Oreo cinnamon roll dough rolled out on counter.
Roll dough to large rectangle.
  1. Roll the dough lengthwise (from the long side) to create a tube and then divide dough into 16 equal pieces (or 12 pieces, if you want larger rolls). You can use a sharp knife to cut the dough or use unflavored dental floss! Slide the floss under the dough roll where you want to cut it, then pull the two strings up and together in a cutting motion. 
  2. Spray your 9×13 with cooking spray and then place rolls in the 9×13 baking dish, cover with plastic wrap, and allow to rise for 20 minutes.
  3. As the dough is rising, heat oven to 350 degrees Fahrenheit.
Raw Oreo cinnamon roll dough rolled up in to rolls and in a baking dish.
Place rolls in 9×13 pan.
  1. Bake the rolls for 15-18 minutes, or until a toothpick can be cleanly removed from the dough. Let the rolls cool for a few minutes. 
Baked Oreo cinnamon rolls in baking dish.
Bake rolls 15-18 mins.
  1. Spread the frosting of your choice (or follow the easy recipe in the card below) on top of warm cinnamon rolls and add a few extra cookie crumbs if you like. Serve and enjoy!
Oreo cinnamon rolls topped with Oreo and cream frosting.

Active Dry Yeast vs. Instant Yeast?

You can use either of these forms of yeast for this yeast dough recipe. When using instant yeast, you do not need to add it to the wet ingredients and let it sit. Instead, simply add the instant yeast in with the dry ingredients (the flour and cookie pieces) and then mix it with your wet ingredients as the recipe indicates.

Variations

We used Oreo cookies in this Oreo cinnamon rolls recipe, but you could use any chocolate sandwich cookies and it would still taste great.

For the frosting, we recommended a cream cheese frosting (like the one we use on our air fryer cinnamon rolls), but the options are endless. If you have a buttercream frosting, vanilla glaze, cream cheese glaze, or even chocolate frosting recipe that you like, give it a try!

One Oreo cinnamon roll on a spatula, over a dish.

Storage

These cinnamon rolls can be stored in the fridge for about five days in an airtight container.

Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

Expert Tips and FAQs

How do I make sure the cinnamon rolls aren’t too dry?

Since we are adding so many cookie crumbs, we need to cut back on the amount of flour we add to the recipe. Traditionally, we would use about five cups of flour to make this many cinnamon rolls but cutting out one cup of flour in place of the crushed Oreos it keeps the dough from drying out in the oven.

What frosting goes best with Oreo cinnamon rolls?

However, you can also add cookie crumbs to your cream cheese frosting to add an extra chocolatey flavor and give the frosting a different texture!

How long are Oreo cinnamon rolls good for?

The best way to store these cinnamon rolls is in the fridge for about five days in an airtight container. Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

One oreo cinnamon roll on a spatula, over a dish
Oreo Cinnamon Roll with Icing

We have so many delicious Oreo cookie recipes on our website! If you liked these cookies and cream cinnamon rolls, you’ll also like these Oreo Rice Krispie treats and this easy, no-bake Oreo cheesecake recipe! Then of course this cookies and cream milkshake for the ultimate dessert!

Looking for other cinnamon roll recipes? Try our air fryer cinnamon rolls or this cinnamon roll casserole!

Or, these pumpkin cinnamon rolls are a hit during the fall months for sure!

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

Cookies and Cream Cinnamon Rolls
Print Pin
5 from 4 votes

Oreo Cinnamon Rolls

Oreo Cinnamon Rolls: A twist on traditional cinnamon rolls, these easy homemade cinnamon rolls are made with Oreo cookies!
Course Dessert, Snack
Cuisine American
Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings 16 cinnamon rolls
Calories 323kcal
Author Jessica Burgess

Ingredients

  • 2 cups whole milk
  • 2 tablespoons dry active yeast
  • 2 tablespoons white granulated sugar
  • 2 tablespoons vegetable oil or canola or coconut oil
  • 4 cups all-purpose flour
  • 2½ cups Oreo cookies crushed or chopped
  • ½ cup salted butter melted

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • extra crushed Oreos optional

Instructions

  • In a small bowl, combine the warm milk, dry yeast, and sugar. Give the ingredients a quick stir and allow to rest under a towel until the yeast begins to foam. 
  • Once the yeast is foamy, add the coconut oil and stir again.
  • In a large bowl, combine the yeast mixture with the 4 cup of flour and 1 cup of the crushed Oreos. Use a wooden spoon to combine the ingredients until they begin to pull away from the bowl.
    Stand Mixer: You can combine the yeast mixture with the flour and Oreos in the bowl of a stand mixer, then use the paddle attachment to combine the ingredients on low speed until they begin to pull away from the sides of the bowl.
  • Pour the mixture out onto a lightly floured surface and knead for 3-4 minutes.
    Stand Mixer: Switch to the dough hook attachment and mix for 3-4 minutes until the dough forms a ball.
  • Place the dough back in the mixing bowl, cover with plastic wrap, and allow to rise for 30 minutes at room temperature until it has roughly doubled in size.
  • After it has risen, roll the dough out into a large rectangle about ½ inch thick. Spread the melted butter over the surface of the dough and rub the remaining 1 ½ cup of the chopped cookies into the butter. 
  • Roll the dough lengthwise (from the long side) to create a tube and then divide dough into 16 equal pieces (or 12 pieces, if you want larger rolls). You can use a sharp knife to cut the dough or use unflavored dental floss! Slide the floss under the dough roll where you want to cut it, then pull the two strings up and together in a cutting motion.
  • Spray your 9×13 with cooking spray and then place rolls in the 9×13 baking dish, cover with plastic wrap, and allow to rise for 20 minutes.
  • As the dough is rising, heat oven to 350 degrees Fahrenheit.
  • Bake the rolls for 15-18 minutes, or until a toothpick can be cleanly removed from the dough. Let the rolls cool for a few minutes.
  • Spread the frosting of your choice on top of warm cinnamon rolls and add a few extra cookie crumbs if you like. Serve and enjoy!

Cream Cheese Frosting – if desired

  • Combine 8 oz. cream cheese, 2 cups powdered sugar and 1 teaspoon of vanilla in a bowl and mix together until evenly mixed. Sprinkle crushed Oreo's on top (or even mix in to the frosting before spreading if desired).

Notes

Storage: These Oreo cinnamon rolls can be stored in the fridge for about five days in an airtight container. Alternatively, you can store these cinnamon rolls either baked or unbaked in the freezer for up to three months. Simply allow the rolls to thaw in the fridge before eating or baking.

Nutrition

Serving: 1cinnamon roll | Calories: 323kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 134mg | Fiber: 2g | Sugar: 13g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg

Crab Salad

This easy crab salad recipe uses imitation crab meat and a few other simple ingredients you can get at the grocery store! The creamy, savory salad recipe is perfect for a quick lunch, a side dish, or a potluck, similar to our chicken salad recipe!

imitation crab salad in white bowl with pink napkin in background

Quick Overview: In only 10 minutes, you’ll have a dish that’s ready to eat or you can store in an airtight container to serve later! Serve alone or even on top of a green salad. If you’re looking for a sandwich, this crab meat sandwich recipe will be the one!

Why You’ll Love This Imitation Crab Salad Recipe

If you love seafood dishes (or dare I say, even if you don’t) you’ll absolutely love this imitation crab recipe.

  • The creamy dressing gives this seafood salad recipe a great flavor!
  • It’s so easy. In just 10 minutes you’ll have a dish that you can serve with something like this fried shrimp recipe, or just eat it by itself for a quick lunch or even a light dinner.
  • It uses simple ingredients. You can find all of them at your favorite grocery store.
  • It keeps well. If you’re looking for a salad recipe to feed a crowd, this is it! You can make it in advance, and even easily double/triple the recipe.
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Ingredients

8 ingredients – yes! That’s all it takes to make this crab salad.

Make sure to scroll to the recipe card towards the bottom of this post to see the ingredients and instructions all in one place.

ingredients for crab salad on table
  • Flake crab meat – you can use the leg-style crab meat as well but flake crab gives this salad a better texture. We’ve even used flaked crab meat in this crab pasta recipe and it’s delicious!
  • Mayo – our favorite is Hellman’s or “Best Foods” mayo (not Miracle Whip) but any will do!
  • Celery – My husband isn’t a huge fan of celery in salad recipes but I absolutely LOVE it. It helps give a “crunch” to a creamy texture. (Although I omit the celery when making a crab salad sandwich.)
  • Dijon mustard – the flavor of the Dijon mustard adds the right about of “kick” to this salad.
  • Onion powder – it’s only a small amount but I feel it’s necessary.
  • Garlic powder – a simple ingredient but it packs the perfect flavor.
  • Salt – definitely optional but I feel it adds a nice touch. However, imitation crab can have salt in it too so maybe make sure it doesn’t have too much salt before adding.
  • Black pepper – not necessary but we prefer it!

Instructions

No cooking, and very little prep, this crab salad comes together and ready to eat, in minutes!

  1. Taking pieces of the flake crab meat, you can pull the crab meat apart with your hands or you can use a knife and cut it in to small, bite-size pieces. Place in a medium bowl.
  2. Next, pour the remaining ingredients on top of the crab meat.
Steps 1 and 2 for making crab salad.
  1. Stir until evenly mixed.
Mixed crab meat with spices and condiments
  1. Serve this simple crab salad recipe cold, as a side dish, main course on a bed of lettuce, or even on homemade sliced Italian bread or dip with spicy ranch crackers!
crab salad in white bowl with pink napkin underneath

FAQs

Can you eat imitation crab raw?

Absolutely! It’s often enjoyed right out of the package with melted butter but is delicious in a no-cook recipe like this easy crab salad recipe.

What is crab salad made of?

There are different versions out there but the majority of crab salads are made of imitation crab, mayonnaise, and spices.

What is a good side dish for crab salad?

Here are some dishes that pair well with crab salad: loaded baked potato soup, Bisquick cheddar biscuits, old-fashioned green beans, and even french fries.

Substitutions

Imitation Crab Meat: If you can’t find the flake-style of crab meat, you can use the leg-style. You can cut it in to small pieces but it won’t have the same texture. However, if you use a cheese grater, you could possible shred the crab meat to get it similar to a flake-style.

Real Crab Meat: You can use fresh crab if you like the real thing but it will be quite a different result, especially if you use a canned crab meat. If you use real, snow-crab meat, that will be even better but of course feel free to experiement! We prefer the imitation crab meat for this recipe. If you have real crab meat, you may love to use it for this crab bisque!

Mustard: You can definitely try using regular mustard but we prefer the “twang” that Dijon mustard has! Regular yellow mustard may have more of a “zing” so maybe add a little and taste test before adding the amount that we use for dijon. We use Dijon mustard in a lot of our savory salad recipes and in this ham salad!

bite of crab meat salad on fork, holding above bowl of salad

Variations

Celery: You can absolutely make this crab meat salad without celery, and I actually prefer to make it without it if I’m serving on bread for crab salad sandwiches. (Although we do love celery in sandwich spreads, like this tuna salad recipe.)

Red or Green Onions: We use onion powder in this recipe but added chopped red onion or chopped green onion may be another variation that would be delicious!

Red Bell Pepper or Green Pepper: I absolutely love the flavor of bell peppers, so adding a bit of chopped bell pepper would add another level of “crunch” to this recipe.

Seasoning: We stick with common ingredients for this recipe but feel free to use other items like seasoned salt, instead of of table salt, or even Old Bay Seasoning for additional flavor! Fresh dill or fresh parsley are also something that may be a good fit for a flavor boost!

Hot Sauce: Love an extra kick? Add a few drops of hot sauce, to your desired spice level!

Storage

If making this cold salad ahead of time or simply storing leftovers, store in an airtight container for 3-4 days.

Top Tip

Make a large batch of this easy recipe to eat for busy lunch days or even serve as a side dish for a quick, weeknight dinner idea!

Main Dishes to Pair with Crab Salad:

This cold crab salad recipe pairs amazingly well with these dishes:

If you love this easy salad recipe, then you’ll also love these easy, savory salads!

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

close up of bowl of crab salad on a pink napkin
Print Pin
5 from 25 votes

The BEST Crab Salad

This easy crab salad recipe uses imitation crab meat, is ready in just a few minutes, and uses simple ingredients that you may already have on hand.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 servings
Calories 247kcal
Author Jessica Burgess

Ingredients

  • 16 ounces imitation flaked crab meat
  • ½ cup mayo
  • ½ cup diced celery
  • 1 tablespoon dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • pinch black pepper

Instructions

  • Tear apart the flaked crab meat, or cut in to small, bite-size pieces and place in medium sized mixing bowl.
  • Pour the remaining ingredients on top of the crab meat. Stir to fully blend ingredients. Serve!

Notes

How to Store Leftover Crab Salad
If making ahead of time or simply storing leftovers, store in an airtight container for 3-4 days.
Serving Sizes:
This can vary, depending on if you’re having this as a main dish or as a side dish. For larger portions, this may only be 3 servings. For smaller portions, as a side dish, it can be closer to 5-6 servings.
TIP: Make ahead of time for a potluck or to eat throughout the week for lunch or a busy weeknight dinner idea!

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 17g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 810mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.1mg