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Stove Top Stuffing Chicken Casserole

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
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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!

Recipe

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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5 from 8 votes

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.
Print Pin
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.
Print Pin
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.
Print Pin
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.
Print Pin
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.
Print Pin
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.
Print Pin
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
4.89 from 104 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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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

Chili Cheese Corn Dogs

Chili Cheese Corn Dogs are one of those comfort meals that hit the spot when you want to keep things easy. Three ingredients and just a few minutes are all you need.

Chili cheese corn dogs recipe on baking sheet.

Comfort food is delicious all year long and not just in the fall and winter months, and when it’s an easy comfort food recipe, well that makes things even better.

Whether you’re buying everything pre-made like frozen corn dogs and canned chili for this recipe, or if you’re looking for more of a recipe, you can adjust it a bit and make your own mini corn dogs and use this easy chili recipe. Either way, this recipe is considered easy and great for beginners.

Why You’ll Love Chili Cheese Stuffed Corn Dogs

  • Family-friendly: Adults and kids love this recipe, so even with some picky eaters it’s a winner at home.
  • Quick meal: Ready in about 30 minutes, this makes a great busy night dinner.
  • Pantry meal: Even though the frozen corn dogs are kept in the freezer, I still consider this a “pantry meal” because you can keep the ingredients on hand for those last-minute needs.

Key Ingredients

Ingredients in packaging for making chili cheese corn dogs.

See the full list of ingredients and amounts in the recipe card below.

  • Frozen corn dogs – Regular size is best but you can also do mini-corn dogs if that’s what you have on hand. Or, you can make Wiener Winks to pour chili on top.
  • Canned chili – Use your favorite chili, whether that’s a homemade recipe, canned chili that’s spicy, without beans, without meat, etc.
  • Shredded cheddar cheese – Using pre-shredded cheese is quick and easy. However, if you have time, shredding your own block cheese melts better and tastes even better.
  • Optional toppings: onion, bacon, jalapeno, are just a few ideas that you can top your chili cheese corn dogs with.

How to Make Chili Cheese Corn Dogs

Frozen corn dogs on a baking sheet.
Cooked corn dogs on a baking sheet.
  1. Bake corn dogs according to package directions.
  2. Carefully remove the wooden stick from the cooked corn dogs.
Corn dogs sliced open ready for filling.
Chili added to middle of corn dogs just before cheese is added.
  1. Slice each corn dog vertically down the center, about halfway through, being careful not to cut through the bottom.
  2. Into the cut, add chili, and cheese.
Shredded cheese added to chili corn dogs.
Baked chili cheese corn dogs on a baking sheet.
  1. Place back in the oven and cook for another 5 minutes or until the cheese has melted. Serve warm!

Recipe Tips

  • When splitting the corn dogs open, make sure the centers aren’t frozen anymore, even though you’ll be warming them again with the chili and cheese.
  • If you find that your corn dogs are overcooked before adding the chili and cheese, you can cover them with aluminum foil to prevent them from burning more.

Storing Tips

Storing leftovers: Although the chili cheese corn dogs can be stored for later, this could result in a soggy corn dog. It’s best to assemble the chili cheese corn dogs right before eating. So storing the ingredients separately is recommended.

Recipe FAQs

Can you make chili cheese corn dogs in the air fryer?

You can but it can get messy, since air is blowing around, and it could cause the shredded cheese to blow around, and the chili and cheese to get all over the air fryer basket. Making chili cheese corn dogs in the oven is my recommendation and for a super fast cook time, the microwave is the best option, although it will sacrifice texture.

What is chili and cheese good on?

Chili and cheese are delicious on corn dogs, oven-baked hot dogs, beef and cheese burritos, cheeseburger recipes, and a simple nacho recipe.

What goes well with corn dogs?

French fries, tater tots, and chips are classic side dishes for corn dogs. However, pasta salad recipes and fun savory dips like this taco layer dip pair wonderfully with them.

Baked chili cheese stuffed corn dogs on a platter.

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

Chili cheese corn dogs on a baking sheet.
Print Pin
5 from 1 vote

Chili Cheese Corn Dogs

Chili Cheese Corn Dogs are as simple as using frozen corn dogs, canned or homemade chili, and sprinkling with cheese, all cooked together, making it a family-favorite meal.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 corn dogs
Calories 239kcal
Author Jessica Burgess

Ingredients

  • 6 frozen corn dogs
  • 15 ounces canned chili or 2 cups; try my homemade chili recipe
  • 1 cup shredded cheddar cheese
  • Optional toppings: onion, bacon, jalapeno, optional

Instructions

  • Bake corndogs according to package the directions, with your preferred cooking method. I prefer oven-baked on a baking sheet, covered with parchment paper.
  • Carefully remove the wooden stick from the cooked corn dogs by sliding the stick out.
  • With a knife, slice each corn dog vertically down the center, about halfway through, being careful not to cut through to the bottom.
  • Pour about a ¼ cup of chili (or deisred amount) in to each cut corn dog, and sprinkle with shredded cheese.
  • Place back in oven (or preferred cooking method) and cook at the same temperature that was used to cook the corn dogs, and cook for another 5 minutes or until the cheese has melted. Serve warm!

Video

Notes

Tip: When splitting the corn dogs open, make sure the centers aren’t frozen anymore, even though you’ll be warming them again with the chili and cheese. Bake them a little longer if needed before adding the chili and cheese to melt.

Nutrition

Serving: 1corn dog | Calories: 239kcal | Carbohydrates: 5g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 44mg | Sodium: 866mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 24mg | Calcium: 163mg | Iron: 2mg

Homemade Chicken Broth

Homemade Chicken Broth is easy to make, so rich in flavor to use in soups, pasta recipes or to sip on when you’re not feeling well. In about 2 hours, you’ll have chicken stock ready to use.

Homemade chicken broth in a mason jar.

This recipe uses a whole, uncooked chicken but if you have a rotisserie chicken on hand, did you know you can make chicken broth out of a rotisserie chicken too? It’s true, and it’s a great way to not let the bones go to waste.

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Why You’ll Love This Recipe

  • Boiling a whole chicken is a great way to cook chicken for a lot of different recipes but it can also create a delicious chicken broth in the process.
  • Homemade chicken broth can have a rich flavor that storebought may not have.
  • This recipe uses simple ingredients to create a fresh flavor, and it’s also a great way to use up any vegetables or herbs you may have left from other recipes.

Ingredients

Ingredients for homemade chicken broth.

You can see the full list of ingredients and amounts in the recipe card below but I’ve included notes about some of the key ingredients here:

  • Whole chicken: Sizes of the chicken will vary, so just make sure your pot is big enough to hold the chicken and enough water to cover it.
  • Dried thyme: If you decide to use fresh thyme, this will be about 3-4 sprigs.
  • Dried rosemary: If using fresh rosemary instead, only one sprig of fresh rosemary is needed.
  • Black peppercorns: Don’t feel the need to go out and buy peppercorns just for this recipe, especially if you don’t have a grinder to use the rest in other recipes. Ground black pepper will work as well.
  • Onion: Yellow or white onions are best for making chicken broth.

How to Make Homemade Chicken Broth

Chicken broth ingredients in large pot before cooking.
Step 1: Add chicken, and all other ingredients to the stock pot.
Cooked chicken broth ingredients in pot.
Step 2: Bring to a boil and simmer for 1-1.5 hours.
Ladle scooping chicken broth in to mixing bowl.
Step 3: Strain vegetables and herbs to separate broth.
Clear chicken broth in mixing bowl with ladle.
Step 4: Store broth for later use or use in your favorite dishes right away.

FAQs

Is chicken broth just boiled chicken water?

Basically yes, however, adding herbs and vegetables to the chicken and water can give the broth more flavor.

What is the difference between chicken stock and chicken broth?

Chicken broth is made from boiling chicken meat, vegetables, and seasonings. Chicken stock is made by boiling just the bones.

Can you put raw chicken in boiling broth?

It’s best to place the raw chicken in the stock pot and then add the water and begin to boil.

Homemade chicken broth in mason jars sitting next to stock pot.

How to Store Chicken Broth

To store: Let cool to room temperature, and transfer to airtight containers or jars. It can be stored in the fridge for up to five days.

To freeze: This also freezes beautifully, for up to three months! Be sure to use a freezer-safe container if you choose to do this method!

To thaw: Place the container in the fridge overnight and reheat as needed.

Recipes to Use With Chicken Broth

Now that you have your homemade broth made, here are a few favorite recipes that you can use it in:

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

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Homemade Chicken Broth

This homemade chicken broth recipe is ready to use in about 2 hours and comes together using simple ingreidents to give this broth a rich flavor.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 quarts
Calories 62kcal
Author Jessica Burgess

Ingredients

  • 1 whole raw chicken
  • 2 quarts water
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon black peppercorns
  • 2 tablespoons sea salt
  • 2 bay leaves
  • 4 cloves garlic
  • 3-4 carrots
  • 3-4 celery stalks
  • 1 onion
  • 1 handful fresh parsley

Instructions

  • In a large stock pot, place whole chicken in the bottom. Combine thyme, rosemary,peppercorns, salt, bay leaves, garlic, carrots, onion, celery, and parsley. Pour water over top until ingredients are covered. 3-4 quarts.
  • Bring to a boil over high heat, and when boiling, reduce to a simmer and cook for about an hour, to an hour and a half or until chicken is done, and vegetables are soft.
  • Once it has finished cooking, remove veggies and chicken with a slotted spoon. (don't throw that beautiful chicken away! Shred and store for later use!
  • Strain the liquid through a mesh strainer, you can line with cheesecloth, but I don't mind a few little herbs in my stock. You can add more salt if needed.
  • If not using right away, let the stock cool to room temperature, and transfer to airtight containers or jars, and place in the refrigerator.

Notes

  • This broth can be stored in the fridge for up to five days.
  • This also freezes beautifully, for up to three months! Be sure to use a freezer-safe container if you choose to do this method!
  • To thaw, place the container in the fridge overnight and reheat as needed.

Nutrition

Serving: 1cup | Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 4733mg | Potassium: 346mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10416IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 3mg

Twix Cookies

Twix Cookies, a combo of a buttery shortbread base, gooey caramel, and smooth chocolate. These chocolate caramel cookies have the taste of Twix candy bars, in cookie form.

Twix cookies with chocolate and caramel topping, stacked on top of one another.

If you are left with the urge to make more easy recipes with chocolate, you could try my No Bake Chocolate Pie for those times when you don’t want to turn on the oven.  Or for another delicious dessert, make some Chocolate Peanut Butter Brownies that combine two of the best flavors in one recipe!

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Why You’ll Love This Recipe

  • Perfect for all occasions: Whether it's a holiday, birthday party, or just a casual gathering, these Twix bar Cookies will be the talk of the event, appealing to both children and adults alike.
  • Customizable to taste: If you're feeling creative, this recipe can easily be adapted with different types of chocolate or add-ins like nuts and sea salt for a personalized touch to this perfect treat.
  • Kid-friendly kitchen activity: Making Twix Cookies can be a fun and educational experience for children, allowing them to help with dipping in chocolate and layering the ingredients, all while learning basic baking skills.

Ingredients Needed

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

Labeled ingredients with text, for Twix cookies recipe.
  • Powdered Sugar – Also known as confectioners’ sugar, this fine sugar is essential for creating a smooth and spreadable frosting. For best results, sift the powdered sugar before using it to prevent lumps and ensure a silky texture on your Twix Cookies.
  • Caramels – Quality matters when it comes to the caramel layer. Choose a premium brand of caramels for melting. For a foolproof melt and rich flavor, consider using soft caramels from a confectioner’s shop.
  • Milk Chocolate Chips – For the classic Twix taste, use high-quality milk chocolate chips. Ghirardelli chocolate chips melt beautifully and provide a luxuriant, creamy finish that complements the caramel and shortbread layers perfectly.

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

Substitutions

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

  • Caramels – If you are unable to find soft caramels, you can opt for a homemade caramel sauce or even dulce de leche as a rich and creamy alternative.
  • Cream – In recipes that require cream, such as for a caramel layer, coconut cream can be a lactose-free substitute that adds a subtle tropical flavor. For those not averse to dairy but out of cream, condensed milk can sometimes serve as a suitable alternative, especially in sweet recipes.
  • Milk Chocolate Chips – For a less sweet or dairy-free option, dark chocolate chips can be used. For a vegan alternative, look for dairy-free chocolate chips made with a cocoa butter base. If you want a more intense chocolate flavor, try using semi-sweet chocolate chips instead.

Variations

  • White Chocolate Dream: Swap the milk chocolate for white chocolate chips for a sweeter, creamier taste. This version is especially delightful for white chocolate enthusiasts.
  • Nutty Crunch: Mix in some finely chopped pecans or almonds into the caramel layer before setting, adding texture and a nutty flavor to your delicious cookie.
  • Sea Salt Sprinkle: Enhance the flavors by lightly sprinkling sea salt over the chocolate layer before it sets, offering a savory contrast to the sweet caramel and chocolate.
  • Cookie Butter Base: Experiment with cookie butter spread as a base layer for a twist that brings a spiced, gingerbread-like dimension to the flavor profile.

How to Make Twix Cookies

STEP 1: Prepare Baking Sheets – Line two baking sheets with parchment paper to prevent cookies from sticking.

STEP 2: Mix Dry Ingredients – In a large bowl, combine flour, sugar, and salt by whisking them together.

STEP 3: Incorporate Wet Ingredients – Melt butter and add it to the bowl along with the vanilla. Use a spatula to mix the ingredients until they’re just combined, then use your hands to form a dough ball.

STEP 4: Chill Dough – Flatten the dough into a disk, cover it in plastic wrap, and refrigerate between 1 hour and overnight to firm up.

STEP 5: Rest Dough – Before rolling, let the dough rest at room temperature for 15 minutes to 1 hour, depending on how long it was chilled.

STEP 6: Preheat Oven – Around 10 minutes before you’re ready to roll out the dough, set the oven to preheat at 350 degrees Fahrenheit.

STEP 7: Roll and Cut Dough – On a floured surface, gently roll the dough to a thickness between ¼ and ½ inch, then use a round cookie cutter to form circles. Place the cut cookies on the prepared sheets, spacing them about 1 inch apart. Re-roll and cut any remaining dough.

Baked shortbread cookies on a baking sheet, ready for Twix topping.

STEP 8: Bake Cookies – Bake for 12-14 minutes until the edges are firm and the bottoms of the cookies have a light golden hue. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling wire rack.

STEP 9: Melt Caramels – Place caramels in a medium bowl with cream or milk and melt in the microwave oven, stirring halfway through the heating process until smooth and fully melted.

STEP 10: Add Caramel to Cookies – Dollop a tablespoon of the melted creamy caramel onto the top of each cookie, spreading it close to the edges, and then chill the cookies to set the layer of caramel.

STEP 11: Melt Chocolate – Put chocolate chips and oil in a microwave-safe bowl and heat in short bursts, stirring regularly to avoid overheating until fully melted.

Image collage of how to make Twix Cookies.

STEP 12: Layer Chocolate – Spoon or scoop the melted chocolate onto the caramel-covered cookies, spreading it nearly to the caramel’s edges with a swirling motion.

STEP 13: Set Chocolate – Allow the chocolate to harden on the cookies for a short time in the fridge or at room temperature, then they are ready to enjoy!

Twix cookies ready to eat, sitting on white plate, with chocolate and caramel topping.

Recipe Pro Tips

  • Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
  • Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
  • Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you’re experienced with the technique, or else ensure your chocolate isn’t too hot when you pour it over the caramel for that smooth shiny surface.
  • Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.
  • Cream Over Milk: I strongly suggest using cream instead of milk for the caramel. The cream creates a thicker and more stable caramel layer. When milk is used, the caramel may spread slightly after being at room temperature. However, milk can still be used if necessary.

Recipe FAQs

Can I use gluten-free flour instead of all-purpose flour for the cookies?

Yes, you can use a gluten-free flour blend designated for baking, but keep in mind that the texture and taste of your cookies may vary slightly from the original recipe.

What can I substitute for vanilla extract in the cookie dough?

If you don’t have vanilla extract, you can try almond extract for a different flavor profile or omit it altogether. The buttery flavor of the shortbread will still shine through.

Is there a way to prevent the caramel from becoming too hard?

The key is to watch the caramel closely as it melts with the cream or milk. Overcooking can cause it to harden too much once cooled. Additionally, adding a bit more cream or milk can help keep the caramel layer soft.

Can I use a stovetop method to melt the chocolate and caramel instead of a microwave?

Absolutely! You can melt both the caramel and chocolate in a double boiler on the stove, just be sure to stir continuously to prevent burning and to achieve a smooth texture.

My cookies came out too crumbly, what did I do wrong?

Crumbly cookies can result from various factors, including measuring the flour incorrectly, overmixing the dough, or not allowing the dough to chill sufficiently. Make sure to measure your ingredients carefully and follow the steps for chilling and resting the dough.

How do I ensure my cookies are all the same size?

Use a cookie cutter or the rim of a glass to ensure consistent shapes and sizes. For even thickness, use a rolling pin with adjustable rings or place guides such as wooden dowels on each side of the dough when rolling out.

What to Serve with Twix Cookies

Twix cookies are a delightful treat on their own, but they also pair beautifully with a variety of beverages and snacks. Serve them alongside a steaming mug of hot cocoa or a cold glass of milk to complement their rich, buttery flavors. 

If serving at a gathering, consider a dessert platter with fresh fruit and an assortment of cheeses, which will offer a pleasant counterbalance to the caramel and chocolate notes of the cookies.

Storage

To keep your Twix cookies tasting fresh, place them in an airtight container and store at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks. 

To freeze: These cookies are also freezer-friendly-layer them between sheets of parchment paper in a freezer-safe container, and they can be stored for up to 3 months. 

To thaw: Simply thaw them at room temperature or give them a brief stint in the microwave for a warm, gooey treat.

In the mood for more cookies? You could try making these Rocky Road Cookies that are packed with flavor but still simple to make.  Or try some of my Easy Chocolate Turtle Cookies Recipe if you are still craving chocolate and caramel!

Or, for some of my other favorite easy desserts, give one of these a try:

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

Stack of Twix cookies on white marble counter.
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5 from 2 votes

Twix Cookies

Twix Cookies: An easy cookie recipe made with a thumbprint to trap in all of that gooey caramel center and sweet chocolate drizzle.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 32 cookies
Calories 235kcal
Author Jessica Burgess

Ingredients

  • 3 cups all-purpose flour spooned into measuring cup and leveled
  • 1 cup powdered sugar
  • 1 teaspoon salt
  • 1 ¼ cup unsalted butter melted
  • 1 teaspoon vanilla
  • 2 packages of 11-ounce caramels
  • 2 tablespoons cream or milk
  • 2 cups milk chocolate chips
  • 2 teaspoons vegetable oil

Instructions

  • Line two baking sheets with parchment paper.
  • In a large bowl, whisk together flour, sugar and salt.
  • Add melted butter and vanilla and combine ingredients together with a spatula, just until incorporated and combined. Using your hands, form the dough into a ball.
  • Flatten dough into a disk, cover with plastic wrap, and chill dough for 1 hour to overnight. The dough can be rolled out without refrigeration but will stay together best with a little chilling.
  • Take the dough disc out of the fridge and let rest for 15 minutes- 1 hour depending on the length of refrigeration. The dough needs to be slightly soft to be able to roll out.
  • 10 minutes before rolling out, preheat oven to 350 degrees Fahrenheit.
  • On a floured surface, gently roll dough ¼ to ½ inch thick. Using a 2 ½ inch round cookie cutter, cut dough into circles and place on prepared baking sheets about 1 inch apart. Combine leftover dough and roll out and cut again until all the dough is used.
  • Bake cookies for 12-14 minutes until the edges are set and the bottom of the cookies are lightly golden. Let cool on cookie sheets for 2-3 minutes and transfer to a cooling rack to cool.
  • Unwrap caramels and place them in a medium-sized microwaveable bowl. Add cream or milk. Microwave for 45 seconds. Remove the bowl from the microwave and stir with a wooden spoon. Reheat in the microwave for an additional 30-45 seconds and stir until caramel is completely melted, slightly reheating again in the microwave if necessary.
  • Using a tablespoon or 1-inch cookie scoop, drop approximately 1 tablespoon of caramel onto the center of a cookie. Using the back of a spoon sprayed with cooking spray, spread the caramel to almost the edge of the cookie. Place the cookie on a clean cookie sheet and repeat with all the cookies. Place cookies in the fridge for approximately 15-30 minutes for the caramel to set.
  • Pour chocolate chips into a microwaveable bowl. Add oil. Microwave for 30 seconds, then stir with a spatula. Repeat in 15-second intervals, stirring between each one, until chocolate is completely melted. Do not microwave for too long or the chocolate will overheat and seize.
  • Using a spoon or a 1-inch cookie scoop, place ¾ tablespoon of chocolate on the center of the cookie over the caramel. Spread the chocolate with a spoon, knife, or offset icing spatula to almost the edges of the caramel, swirling as you go.
  • Allow the chocolate to set, for a few minutes in the fridge or at room temperature, and enjoy!

Notes

  • Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
  • Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
  • Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you’re experienced with the technique, or else ensure your chocolate isn’t too hot when you pour it over the caramel for that smooth shiny surface.
  • Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 355IU | Calcium: 6mg | Iron: 0.8mg

Biscoff Fudge

Biscoff Fudge: Creamy layers of cookie butter-infused fudge, white chocolate fudge, and crunchy cookie pieces make this easy no-bake dessert absolutely irresistible! Much like our No Bake Biscoff Pie, which looks beautiful sitting next to this fudge on your holiday dessert table.

A close up photo of pieces of fudge stacked up in the foreground with a jar of cookie butter in the background

If you need a simple no-bake dessert that is a crowd-pleaser than look no further than fudge! These easy fudge recipes are the perfect treat for your sweet tooth: decadent Cookie Dough Fudge or our classic Peanut Butter fudge!

Why You’ll Love This Fudge Recipe

This delicious fudge is made with a handful of ingredients. No, literally – there are only 5 ingredients! Better yet, you can find all of them at your local grocery store!

If you are a Biscoff lover, then this fudge recipe will make your day. There is Biscoff cookie butter and Biscoff crumbs (if you have extra crumbs, consider making a Biscoff crust for later or even making this Biscoff cupcake recipe to sprinkle the crumbs on top!) stirred inside the fudge and there are even more Biscoff cookies crumbled on top!

Fudge transports easily so it makes a natural dessert choice for a potluck or party and a great gift for the foodies in your life.

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Ingredients

You’ll make this Biscoff fudge with white chocolate, Biscoff cookies (or speculoos biscuits), and a few more pantry ingredients. That’s it!

Bowls of white chocolate chips, crushed Biscoff cookies and sweetened condensed milk and a jar of cookie butter are displayed on a white marble background
Ingredients
  • White chocolate chips – I love the Ghiradelli brand but you can use your favorite.
  • Vanilla extract – pure vanilla extract is recommended over imitation, although it will work if that’s what you have.
  • Biscoff cookie butter spread – usually found in the grocery store by the peanut butter.
  • Biscoff cookies (or “Lotus”) – usually found in the grocery store, along with other cookies.

See the printable recipe card below for the full list of ingredients, instructions, and detailed notes for this creamy Biscoff fudge.

How to Make Biscoff Fudge

You will love how easy this fudge recipe is! The step-by-step instructions below will give you a gorgeously layered, addictively flavored fudgy dessert in no time!

  1. First, line an 8×8 baking dish with parchment paper or wax paper and set it aside.
  2. Then, in a large microwave-proof bowl, combine the sweetened condensed milk and vanilla extract and microwave for 30 seconds until the mixture is hot but not bubbling.
  3. Add the white chocolate chips to the hot milk mixture and let the sit for about 30 seconds before stirring to allow them to melt. You can microwave it for an additional seconds if needed to melt the chips completely. Stir until all of the chips are melted and the mixture is smooth and creamy. *Remove 1 ½ cups of the white chocolate fudge mixture and set it aside.
A glass mixing bowl containing sweetened condensed milk and vanilla extract is centered on a white marble background
Heat milk and vanilla
White chocolate chips have been added to a glass mixing bowl containing sweetened condensed milk and vanilla extract
Add white chocolate chips
  1. Now, add the Lotus cookie butter and fine Biscoff crumbs into the large bowl of warm white chocolate mixture.
A scoop of cookie butter has been added to a creamy white chocolate mixture in a large glass mixing bowl
Stir in cookie butter
Biscoff cookie pieces have been added to a glass mixing bowl with a cookie butter white chocolate mixture
Add cookie crumbs
  1. Stir the biscoff fudge mixture until the cookie spread and cookie crumbs are incorporated. Work quickly as the fudge will start to thicken fast.
  2. Pour the cookie butter mixture into the prepared dish and spread it evenly in the bottom of the pan.
A large glass mixing bowl contains a caramel colored mixture studded with cookie pieces
Mix well
Caramel colored fudge studded with cookie pieces has been spread in a parchment paper lined 8x8 white baking dish
Spread in an 8×8 pan
  1. Then, pour or spread the reserved white chocolate mixure over the biscoff layer.
  2. Sprinkle the large Biscoff biscuit pieces over the top of the white chocolate fudge layer. Place the dish in the refrigerator for at least 30 minutes to all the fudge to cool and set.
A layer of melted white chocolate has been spread on top of fudge in a square white baking dish
Add the white chocolate layer
Biscoff cookies pieces and cookie crumbs top a pan of fudge
Top with cookie pieces
  1. Finally, remove the fudge from the refrigerator and cut it into about 30 squares. Serve the cookie butter fudge chilled or at room temperature
A pan of white chocolate cookie topped fudge has been cut into squares. A jar of cookie butter and speculoos cookies are in the top of the photo as well

Have no fear. Those small pieces of fudge pack BIG Biscoff flavor!

Substitutions & Variations

We’re sharing a few ways you can easily adjust this recipe below:

  • Vanilla extract pairs well with the Biscoff cookies, but you can use almond extract for a hint of slightly nutty flavor.
  • We used white chocolate chips, but you can also make this fudge with milk chocolate chips. The flavor will change slightly, but I bet it will still be utterly delicious. Can you ever go wrong with cookies and chocolate?
  • If you can’t find the Lotus brand of Biscoff spread, Trader Joe’s cookie butter is a perfect substitute.

FAQs

Don’t be surprised if this is the first time you’ve heard of Biscoff cookies or Biscoff spread. However, once you buy them, I’m fairly certain it won’t be your last!

  • What is the flavour of Biscoff? Biscoff cookies (or Lotus Biscoff biscuits or speculoos cookies) are a crispy buttery cookie with the warm flavors of brown sugar, cinnamon and ginger.
  • What is Biscoff made of? Like most cookies, there are basic ingredients like flour, sugar, oil and a leavening (rising) agent. Then, to give that warm spicy flavor, cinnamon is added. There are no nuts in Biscoff cookies.
  • What is Biscoff spread used for? This spread has the consistency of peanut butter but it tastes like spreadable cookies! You can put Lotus Biscoff spread on toast or English muffins, use it to make this fudge (of course!), heat it up and drizzle it on ice cream, blend it with cream cheese to slather on bagels, use it to dip fruit in or just eat it by the spoonful. (We won’t tell.)
A close up photo of pieces of fudge that allows the layers of fudge, white chocolate and cookie pieces

Storage

This Biscoff fudge can be stored in an air-tight container in your refrigerator for up to 7 days.

You can also store this creamy fudge in a freezer-safe container for up to 6 months in your freezer. You never have to go fudge-less again!

A close up photo a stack of pieces of fudge, surrounded by more fudge squares, a jar of cookie butter and a few more speculoos cookies

Biscoff fans, this Biscoff Cheesecake is absolutely scrumptious and these Biscoff truffles are equally as good! And if you’re a sucker for a recipe that celebrates cookies, try the BEST Oreo dessert! Finally, if you need another no bake dessert that is delicious any time of year, No Bake Peanut Butter Bars should do it!

What Biscoff desserts should we make next? Biscoff brownies? Biscoff cupcakes? Let me know!

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

The center of the photo is a stack of 3 pieces of fudge with additional pieces scattered around the stack
Print Pin
5 from 6 votes

Biscoff Fudge

Biscoff Fudge: Creamy layers of cookie butter infused fudge, white chocolate fudge and crunchy cookie pieces make this easy no-bake dessert absolutely irresistible!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings 30 squares
Calories 167kcal
Author Jessica Burgess

Ingredients

  • 14 ounces sweetened condensed milk
  • 3 cups white chocolate chips
  • 1 teaspoon pure vanilla extract
  • ½ cup Biscoff cookie butter
  • 12 Biscoff cookies crushed into fine crumbs
  • 6 Biscoff cookies crumbled into pieces

Instructions

  • Line an 8×8 baking dish with parchment paper and set aside.
  • In a large microwave-safe bowl, combine the sweetened condensed milk and vanilla extract and microwave in 30-second intervals until the mixture is hot, but not bubbling.
  • Quickly add the white chocolate chips to the hot milk mixture and let them sit for about 30 seconds before stirring to allow the white chocolate chips to melt. You can microwave it for an additional 30 seconds if needed to melt the chips completely. Stir until all chips are melted and the mixture is smooth. Remove 1 ½ cups of the white chocolate chip mixture and set it aside.
  • Now, add the cookie butter and fine Biscoff crumbs into the large bowl of warm white chocolate mixture.
  • Stir the biscoff fudge mixture until the cookie spread and cookie crumbs are incorporated. (Work quickly as the fudge will start to thicken fast.)
  • Pour the cookie butter mixture into the prepared dish and evenly pour or spread it in the bottom of the pan. Then, pour or spread the remaining white chocolate mixture that you set aside over the biscoff layer.
  • Sprinkle the large Biscoff biscuit pieces over the top of the white chocolate fudge layer. Place the dish in the refrigerator for at least 30 minutes to all the fudge to cool and set.
  • Remove the fudge from the refrigerator and cut it into about 30 squares. Serve this easy fudge chilled or at room temperature.

Notes

  • This Biscoff fudge can be stored in an airtight container in your refrigerator for up to 7 days or in a freezer-safe container for up to 6  months in the freezer.

Nutrition

Serving: 1square | Calories: 167kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 101mg | Fiber: 0.04g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 0.1mg

Croissant Bread Pudding

Croissant Bread Pudding is a simple, decadent dessert made with creamy custard, flaky croissants, and a warm homemade vanilla sauce!

A close up photo of a piece of bread pudding garnished with whipped cream, fresh berries and a drizzle of creamy vanilla sauce
Croissant bread pudding

Bread pudding is a pretty big deal around here. You may remember this original recipe for bread pudding. We’ve even made Donut Bread Pudding, Chocolate bread pudding, and Banana Bread Pudding. But now, buckle up for this version made with buttery croissants and a thick glorious vanilla sauce!

Why You’ll Love This Recipe

I think bread pudding might be my favorite dessert. Since the ingredients are easy to keep stocked in your kitchen, this is a good recipe for unexpected entertaining.

Bread pudding is a great way to use stale bread and stale croissants (or any stale types of bread or buns) so it doesn’t get thrown away.

This is one of those recipes that uses basic ingredients and no special tools or techniques. Oh, but when it is served, the scents of toasty baked croissants, cinnamon and vanilla will really wow your family and guests!

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Ingredients

You can pick up all the simple ingredients for this croissant bread pudding recipe at your local grocery store. In fact, I bet that you have most of them in your pantry and kitchen right now!

Croissants, eggs, butter, milk, sugar, vanilla and cinnamon are displayed on a white marble background
Ingredients

How to Make Croissant Bread Pudding

You can find the entire list of ingredients in the recipe card below. I’ve provided a few helpful notes about some of the key ingredients, below:

  • Large croissants – Cut into cubes (about 12 cups of croissant pieces)
  • Whole milk – 2%, skim, heavy cream, or half and half can also be used
  • Sugar – White, granulated sugar
  • Vanilla extract – pure vanilla is recommended, although imitation can be used if needed.

For the Warm Vanilla Sauce

  • Whole milk – Whole is recommended for the right consistency but other types will work if needed.
  • Sugar – white granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Prepare a 19×13 baking dish with non-stick cooking spray. Spread out the croissant cubes evenly in the dish. Set aside.
  3. Whisk the whole eggs in a large mixing bowl. Then, add the milk, sugar, vanilla extract, and spices and whisk until the sugar dissolves and the custard mixture is well combined.
A 9x13 baking dish is filled with cubes of croissant
Add croissant cubes
A mixing bowl contains and egg and cream mixture with spices added, ready to be whisked
Whisk the custard together
  1. Pour the custard mixture evenly over the croissant cubes. Use a spatula to gently toss the croissant pieces to ensure that they are all coated with the custard.
A close up photo of a cinnamon egg and cream mixture being poured over a baking dish of cubed croissants
Pour the custard over
  1. Let the bread pudding rest on the counter for 15 minutes so the custard is absorbed into the croissant pieces. Gently toss the bread mixture pudding again and let it rest for 15 more minutes.
  2. Bake for 50 minutes until the custard sets and the croissants are puffy and golden brown. Allow the bread pudding to cool slightly as you make the vanilla sauce.
A spatula tosses cubed croissants in a rich egg and cream mixture in a white 9x13 baking dish
Toss the croissant cubes
A white 9x13 baking dish of baked croissant bread pudding is surrounded by fresh berries
Bake until golden

How to Make the Vanilla Sauce

  1. Cut the butter into 4 pieces to help it melt easier.
  2. Then, to a small saucepan over medium heat, add the butter, milk, sugar and vanilla extract. Stir occasionally until the butter has melted.
  3. Next, add one tablespoon of cornstarch and a pinch of salt. Remove the sauce from the heat and whisk until the cornstarch is dissolved and the sauce is smooth and glossy. If you prefer a thicker sauce, add up to one additional tablespoon of cornstarch, whisking to combine.
The ingredients for a thick glossy vanilla sauce are combined in a small metal sauce pan
Vanilla sauce ingredients
A wooden spoon stirs a thick glossy vanilla sauce in a small metal sauce pan
Stir or whisk until smooth
  1. Serve the bread pudding and drizzle the vanilla sauce over the top of the bread pudding. To make this simple dessert a special treat, garnish each serving with whipped cream and berries!
Plates of bread pudding garnished with fresh berries, a small pitcher of vanilla sauce, a bowl of berries and forks are included in a welcoming breakfast spread
Croissant Bread Pudding Slice

Substitutions

Croissant bread pudding with sauce is a simple but impressive dessert. We have a few suggestions so you can make this recipe right now with what you might have on hand.

  • Stale croissants or day-old croissants really soak up the creamy custard, but if you don’t have time, fresh croissants will still result in a delicious bread pudding.
  • For an even creamier custard, use a combination of whole milk, heavy cream or half and half.

Variations

We’ve got some fun ways to really take this bread pudding recipe over the top!

  • We used traditional butter croissants for this croissant bread and butter pudding, but you can use chocolate croissants or almond croissants.
  • While we topped the bread pudding with fruit, you can bake fresh berries right into the bread pudding! Toss one cup of fresh fruit in with the croissant cubes before baking.
  • Instead of vanilla sauce, serve this dessert bread pudding with maple syrup, a berry compote, caramel or chocolate sauce.
  • Sprinkle a few tablespoons of chocolate chips or pecan pieces to add texture and flavor to this dessert.
  • We love to garnish this warm pudding with fresh fruit or fresh berries like blueberries, blackberries and strawberries. Some other fruit options are sliced peaches, sliced bananas and even warmed fruit jam.
  • To really impress your family and guests, serve this dessert bread pudding with vanilla ice cream, too!

How to Store Croissant Bread Pudding

Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

A serving of croissant bread pudding sits on a white plate garnished with vanilla sauce, whipped cream and fresh berries

FAQs

Does croissant bread pudding need to be refrigerated after baking?

Since bread pudding is a pretty moist baked good and it contains dairy, we recommend refrigerating any leftovers.

Can you eat bread and butter pudding cold?

Sure! Since the custard mixture containing eggs and dairy is cooked thoroughly, it is safe to eat cold.

How do you reheat croissant bread pudding?

To reheat single servings of the bread pudding, microwave for one minute. If you need to reheat a larger portion, warm it in the oven, covered in aluminum foil, at 350 degrees F for 10-15 minutes or until warmed through.

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

A serving of bread pudding sits on a white plate garnished with fresh berrries and vanilla sauce
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5 from 5 votes

Croissant Bread Pudding

Croissant Bread Pudding is a simple, delicious dessert made with creamy custard, flaky croissants and a warm homemade vanilla sauce!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 630kcal
Author Jessica Burgess

Ingredients

For the bread pudding

  • 7-9 croissants cubed (about 12 cups)
  • 5 large eggs
  • 3 cups whole milk
  • 1 cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon `
  • ½ teaspoon salt

To make the vanilla sauce

  • ½ cup unsalted butter
  • ¾ cup whole milk
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons cornstarch
  • ⅛ teaspoon salt

Instructions

To make the croissant bread pudding

  • Preheat the oven to 350 degrees F.
  • Prepare a 9×13 baking dish with non-stick cooking spray. Spread out the croissant cubes evenly in the dish. Set aside.
  • Whisk the whole eggs in a large mixing bowl. Then, add the milk, sugar, vanilla extract and spices and whisk until the sugar dissolves and the custard mixture is well combined.
  • Pour the custard mixture evenly over the croissant cubes. Use a spatula to gently toss the croisssant pieces to make sure they are all coated with the custard.
  • Let the bread pudding rest on the counter for 15 minutes so the custard is absorbed into the croissant pieces. Gently toss the croissants and let it rest for 15 more minutes.
  • Bake for 50 minutes until the custard sets and the croissants are puffy and golden brown. Allow the bread pudding to cool slightly as you make the vanilla sauce.

To prepare the vanilla sauce

  • Cut the butter into 4 pieces.
  • Then, to a small saucepan over medium heat, add the butter, milk, sugar and vanilla extract. Stir occasionally until the butter has melted.
  • Next, add one tablespoon of cornstarch and a pinch of salt. Remove the sauce from the heat and whisk until the cornstarch is dissolved and the sauce is smooth and glossy. If you prefer a thicker sauce, add up to one additional tablespoon of cornstarch, whisking to combine.
  • Serve the bread pudding with a drizzle of vanilla sauce. For a special treat, garnish each serving with whipped cream and fresh berries.

Notes

  • I recommend chopping the croissants into cubes and letting them dry overnight. Stale croissants will result in the best texture for the bread pudding.
  • The 30 minute resting period (and the toss half-way through) helps all of the croissant pieces soak up the custard, so the resulting bread pudding is moist without being soggy.
  • For a creamier custard, use a combination of whole milk, heavy cream or half and half.
  • Keep leftovers stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 630kcal | Carbohydrates: 74g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 203mg | Sodium: 518mg | Potassium: 300mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1187IU | Vitamin C: 0.1mg | Calcium: 191mg | Iron: 2mg

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup: This easy soup recipe is comforting on a cool night and quick enough for a busy weeknight dinner.

Easy Loaded Potato Soup Recipe Photo

So… the grocery store had a sale on russet potatoes. With my bargain shopping and money-saving strategies I’ve been implementing lately, I totally took advantage of this deal. “Buy one 5 lb bag of potatoes for $2.99, get one free.” Say What!? Do you know how many meals/side dishes I can make with 2-5 lb bags of potatoes? This, my friend, is how this potato soup was born.

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Why You’ll Love This Soup Recipe

  • Simple ingredients – Even though this soup has tons of flavor, the ingredients are easy to find and you may even have most of them on hand.
  • Quick – This soup is ready in under 30 minutes so it’s a great option for a busy weeknight.
  • Large batch – Whether you’re feeding a crowd or making a recipe that you want to freeze for later, this potato soup is a crowd-pleaser and freezes great.

Ingredients

You can find the full list of ingredients in the recipe card below but here are a few notes about key ingredients:

  • Potatoes – I use russet potatoes but you can also use red or yellow potatoes if that’s what you have on hand.
  • Chicken broth – You can use storebought or make your own homemade chicken broth or even broth out of a rotisserie chicken.
  • Bacon bits – Real, cooked bacon bit pieces can purchased but you can also make your own bacon and chop it in to fine pieces. I love cooking bacon in the air fryer for this recipe since it’s quick.
  • Ranch seasoning – The seasoning that comes in packets to make ranch dressing is recommended here. However, if you only have ranch dressing, that can work too. I’d start by adding ¼ cup of ranch dressing and adding more if desired.
  • Sour cream – Don’t buy sour cream just for this recipe since it uses such a little amount. Try using cream cheese instead.
  • Heavy cream – As with the sour cream, don’t buy a container of heavy cream just for this recipe. You can simply add a little more milk, or even a little butter if desired to help add depth to this soup.

How to Make Loaded Potato Soup

Just a few steps are required before letting this soup simmer on the stove to let the flavors come together.

Cube the Potatoes:

Easy Loaded Potato Soup Recipe Photo

When you make potato soup, do you cut the potatoes up in to small chunks like this? Or do you leave them fairly large or mash them completely? I’ve had so many different versions of potato soup, and I can honestly say that I don’t really care how the texture of the soup is. But for this batch, I decided to cut them up in to about ½ in.-1 in. cubes.

  • Boil potatoes in water, in a large stock pot until tender.
  • Drain potatoes and return to pot.
  • Add in remaining ingredients, and let simmer for at least 10-15 minutes to let cook through.

Tip: You can also boil potatoes in chicken broth instead of water for more flavor but reserve ½ chicken broth for the soup.

Easy Loaded Potato Soup Recipe Photo

FAQs

What is loaded potato soup made of?

Baking potatoes, cheese, bacon, sour cream, spices, milk and heavy cream come together to create a creamy, flavorful, comforting soup.

How do you thicken loaded baked potato soup?

Making a roux for a soup can thicken it. You can do this by mixing together 1 tablespoon of flour and 1 tablespoon of cold water, then whisk it in to the soup and allow it to heat through and thicken until desired consistency. Tip: Adding a tablespoon of soup to the roux before adding it to the pot of soup can help make sure there aren’t clumps.

Do you have to peel potatoes for potato soup?

You don’t have to, and leaving the peels on can help potatoes stay more firm in the soup.

What to Serve with This Soup

This house salad recipe and these fluffy cheese biscuits go amazing with this loaded baked potato soup! They’re both easy and round out the meal wonderfully!

If you love creamy soups like this loaded baked potato soup, then you can’t miss out on this creamy clam chowder (It also uses potatoes)! Or, if you like a little spice, this buffalo chicken soup is a family favorite.

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

Loaded Potato Soup in small crock, next to fabric napkin.
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5 from 1 vote

Loaded Baked Potato Soup Recipe

This loaded baked potato soup recipe is so easy to make and is full of comforting ingredients. Best of all it can be made in under 30 minutes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 461kcal
Author Jessica Burgess

Ingredients

  • 6 pounds russet potatoes
  • ½ cup chicken broth
  • ½ cup heavy whipping cream
  • 2 cups whole milk
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • ⅓ cup sour cream
  • ¼ cup parmesan cheese
  • 1 cup real bacon bits
  • 1 package ranch seasoning
  • salt and pepper to taste

Instructions

  • Wash, peel, and cut potatoes into small ½ inch cubes or so.
  • Boil potatoes in water, in a large stock pot until tender.
  • Drain potatoes and return to pot.
  • Add in remaining ingredients, and let simmer for at least 10-15 minutes to let cook through.

Notes

Tip: Potato soup can have a chunky texture or smooth. If you prefer a smoother texture, mash the cooked potatoes before adding all of the ingredients together.

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 66g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 404mg | Potassium: 1627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 20.6mg | Calcium: 175mg | Iron: 3.2mg

Air Fryer Brats

Air Fryer Brats: Cooking brats in the air fryer is easy, and it leaves them with a golden, crisp outer edge and a juicy flavor!

Bratwursts that were cooked in the air fryer, resting on a plate.

Brats only take about 10 minutes in a 400° air fryer so dinner or lunch is on the table in a flash! Cooking brats on the stove takes about 25 minutes, so a bit longer but it’s definitely an option.

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Why You’ll Want to Cook Brats in the Air Fryer

Sure, cooking brats in the oven is easy. But for some reason, using the air fryer almost feels easier… and perhaps it’s because you don’t have to heat up the entire oven just for a small batch of brats.

And honestly, I almost feel silly calling this a “recipe” since it’s so stinking easy. You open the package of brats, put them in the air fryer, and then eat them. That’s it!

But it IS helpful to know how long to cook brats in the air fryer and what temperature to cook them at, AND to see what kinds of toppings you can have for brats, so I decided it was necessary to create this “recipe.”

Cooking Raw Brats in the Air Fryer

Now for this recipe, I’m using raw, or uncooked, brats from the grocery store.

Can you reheat pre-cooked or leftover sausages (brats)? You bet… it won’t take as long, but it’s definitely the way I re-heat them. For some reason, it’s so much better in the air fryer!

Now, if you ask me, my favorite brats are the flavored brats… and I’m talking the brats that you can’t get at the grocery store. I love finding hole-in-the-wall butcher shops to see if they offer out-of-the-box flavors in uncooked brats like: chipotle brats, or something fun like maple and brown sugar.

More Air Fryer Recipes You’ll Love:

How to Cook Brats in the Air Fryer

Depending on your air fryer model, some say to preheat before cooking. But let’s get real, I’m cooking brats, not a gourmet soufflé. So I just place them in the basket and get to cooking.

How long do you cook brats in the air fryer?

When I don’t preheat my air fryer, I like to cook them at 400° for about 10 minutes. (Or until the internal temperature reaches 160°.)

NOTE: If you preheat your air fryer, your cooking time may not be as long.

Chefman Air Fryer Brats

“Do I Have to Flip Brats in the Air Fryer?”

You don’t have to but if you can, it does help it cook through more evenly. But I’ll say… my Chefman air fryer is a boss and it rarely fails me if I forget to flip. But for those who use an air fryer/toaster oven combo… it may be more ideal to flip the brats after 5 minutes.

Johnsonville Brats

Johnsonville is the standard in our house unless we visit a butcher shop and get a fun, local flavor.

Johnsonville has a lot of different flavors of brats and sausages that we like to rotate through, like:

  • Irish O’Garlic
  • Hot & Spicy
  • Cheddar & Bacon
  • … and they have more fun flavors!

For today’s recipe, we’re sticking with the Original brats. But if you have Italian sausages to cook, we love cooking those sausages in the oven too!

Johnsonville Brats Recipe

“Do I Need to use cooking spray for the air fryer?”

Most air fryer manuals say not to us cooking spray on the baskets because it can damage the coating… so I never spray mine. And for brats, I never have a problem with them sticking.

But if you do have problems with food sticking, you can try using parchment paper! This may mess with the texture of foods frying (since air won’t be able to freely circulate like it does without it) but it’s worth a try!

Place brats in air fryer basket

Look at those beauties after 10 minutes! They’re plump, juicy, and ready to fall onto a brat bun with your favorite toppings!

Cooked brats in air fryer

Tips for Cooking Brats

  • I absolutely LOVE making a package (or two) of brats on a Sunday evening so we can eat them all week for lunch or a last-minute dinner idea.

    Granted… it only takes 10 minutes to cook them from raw, but my boys and husband see cooked brats in the fridge and for some reason, they think it’s easier to grab and go!
  • If eating brats on a bun isn’t your style, or if you’re trying to do low-carb or keto, eating them plain, and slicing them in to small circles is a great way to eat them. Dip them in a fun sauce like horseradish mustard, bbq sauce or a butter-garlic aioli
Brats in air fryer

Bratwurst Topping Ideas

When I was taking photos for this post, I didn’t have any of my favorite toppings for brats on hand.

But you know what, this is a post about how to cook brats in the air fryer anyway, not “brat topping ideas.”

However, I’m going to go out on a limb here (a very short one) and say that you’d like some ideas to fancy up your brat life, am I right? So I’ll give you some of our favorite toppings to solidify your brat-making experience here.

Brat (and Sausage) Toppings:

  • Sauerkraut (Fun fact: I ate 3 foot-long brats with sauerkraut on them at a Cardinals baseball game 15 years ago and I wasn’t miserable and could have gone for a 4th.)
  • Onions (Get fancy and saute onions in butter for a punch of flavor that will have the neighbor’s husband running over to see what that glorious smell is – so close the windows so that doesn’t happen. Who needs more men begging for dinner?)
  • Peppers – (See above note. Saute… close the windows.)
  • Spicy Mustard
  • BBQ Sauce
  • Jalapenos
  • Nacho Cheese
  • Pizza Sauce (and add mozzarella cheese for a pizza brat/dog)
  • Crumbled bacon
  • Mac & Cheese
  • …. and see my Hot Dog Bar for more fun ideas!
Brats in air fryer

I love easy-to-make meals like this one, that leaves room for customizing. Here are other recipes you’ll love that are quick, simple, and fun to customize:

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

Bratwursts cooked in the air fryer, resting on a plate.
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5 from 7 votes

Easy Air Fryer Brats

Air Fryer Brats: Cooking raw brats only takes about 10 minutes in a 400° air fryer, creating juicy brats and it gets dinner on the table in a flash!
Course Main Course
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 5 brats
Calories 220kcal
Author Jessica Burgess

Equipment

  • air fryer

Ingredients

  • 5 brats raw, uncooked
  • Toppings Desired See post for ideas!

Instructions

  • Place brats in a single layer in the fryer basket.
  • Cook at 400° for 10 minutes (flip half way through) or until internal temperature of brats reach 160°. (See notes.)

Notes

Air fryers can vary with cook times and temperatures, depending on the brand and style. It’s always best to test and watch the food you’re cooking carefully to make sure yours doesn’t cook faster/stronger than what mine may.
Also, make sure to check the internal temperature of the brats to make sure they reach 160° before consuming.
Make a package (or two) of brats at a time and leave them in the refrigerator for an easy to reheat snack, lunch or dinner.
If eating brats on a bun isn’t your style, or if you’re trying to do low-carb or keto, eating them plain, and slicing them in to small circles is a great way to eat them. Dip them in a fun sauce like horseradish mustard, bbq sauce, or a butter-garlic aioli

Nutrition

Serving: 1brat | Calories: 220kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 558mg | Potassium: 230mg | Calcium: 18mg | Iron: 1mg

If you enjoyed this post, be sure to follow me on Instagram, Facebook, Pinterest and YouTube! Share a photo of your recipe and use the hashtag #Fantabulosity so I can find it and follow along!

Chicken Spaghetti with Rotel

This Chicken Spaghetti with Rotel is the ultimate creamy, cheesy comfort food! Shredded chicken, Rotel tomatoes, and topped with cheddar cheese, it's a quick and easy dinner your family will love.

Perfect for weeknights or when you need a satisfying, crowd-pleasing meal, and ready in 45 minutes!

Chicken spaghetti with Rotel being lifted out of the baking dish.

Pasta recipes like this Rotel Pasta, Hamburger Mac and Cheese, and Chicken Alfredo Lasagna are all comfort food recipes that are easy to make and family-friendly. This chicken spaghetti with Rotel is another dinner recipe to add to the rotation.

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Recipe Highlights

  • Quick: Ready in less than an hour, this recipe is a great option when you need a comforting dish for your family without spending a lot of time in the kitchen.
  • Ease: With just a few easy steps, this recipe is prepped and ready to bake in the oven. This recipe is great for beginners.
  • Simple Ingredients: The ingredients can be found in most grocery stores, making it a recipe that can be made often.

Ingredients Needed

Ingredients for chicken spaghetti with Rotel.

You can find the full list of ingredients in the recipe card below. I’ve provided notes about some of the key ingredients below:

How to Make Chicken Spaghetti with Rotel

Step 1: Preheat the oven to 350°F.

You’ll also want to boil spaghetti noodles and drain them before assembling the chicken spaghetti.

Soups and wet ingredients combined in mixing bowl.
Step 2: Combine soups, cream, broth, Rotel and seasonings.
Chicken, noodles, cheese in mixing bowl.
Step 3: Add chicken, 1 cup cheese, and spaghetti noodles.
Chicken spaghetti in baking dish.
Step 4: Pour spaghetti in to prepared baking dish.
Shredded cheese on top of chicken spaghetti in baking dish.
Step 5: Sprinkle remaining cheese on top.
Baked chicken spaghetti in baking dish.
Step 6: Bake for 30-35 minutes.

Recipe Tips

  • Love spice? Using the “hot” Rotel is a great way to make this chicken spaghetti spicy.
  • Cooked Spaghetti: Make sure to cook the spaghetti noodles to al dente, and not more, as it can result in a mushy casserole.
Cooked chicken spaghetti in plate, with fork digging a bite out.

FAQs

Can I use a different type of pasta for chicken spaghetti?

Yes, fettuccine, penne, or rotini would work well if you don't have spaghetti.

Can I make chicken spaghetti ahead of time?

Absolutely! Assemble the chicken spaghetti casserole, cover, and refrigerate for up to 24 hours. Bake when ready.

What is another name for chicken spaghetti?

It may also be called tetrazzini which is what chicken and spaghetti together is also called in America.

Storage

Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.

To Freeze: Assemble the casserole without baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking.

What to Serve with Chicken Spaghetti

As with most pasta dishes, a side salad pairs wonderfully with the dish. Or, slices of Italian white bread, or this cheesy pull-apart bread are also great options.

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 spaghetti in baking dish, being lifted out with serving spoon.
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5 from 4 votes

Chicken Spaghetti with Rotel

Chicken Spaghetti with Rotel: Topped with cheese, baked in the oven, this casserole is a family favorite, that uses simple ingredients and ready in under and hour.
Course Dinner, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 536kcal
Author Jessica Burgess

Ingredients

  • 2 cups cooked chicken shredded
  • 8 ounces cooked spaghetti noodles
  • 10.5 ounce can cream of chicken soup
  • 10.5 ounce can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 ounce can Rotel tomatoes drained (or your favorite brand of diced tomatoes with green chilies)
  • 2 cups shredded cheddar cheese divided

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  • Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
    8 ounces cooked spaghetti noodles
  • In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.
    10.5 ounce can cream of chicken soup, 10.5 ounce can cream of mushroom soup, 1 cup sour cream, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 10 ounce can Rotel tomatoes
  • Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.
    2 cups cooked chicken, 2 cups shredded cheddar cheese
  • Pour the mixture into the prepared baking dish and spread evenly.
  • Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  • Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
  • Let it cool for 5 minutes before serving.

Video

Notes

To Make Ahead: Assemble the chicken spaghetti, cover, and refrigerate for up to 24 hours. Bake when ready.
Leftovers: Chicken Spaghetti Casserole should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 40g | Protein: 31g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 1340mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg

Waffle Breakfast Sandwiches

Waffle Breakfast Sandwiches: Crispy bacon, melty cheese, fluffy scrambled eggs drizzled with syrup, piled on warm crispy waffles, makes for a new delicious and easy breakfast idea!

Waffle breakfast sandwich on plate.

Breakfast sandwiches can be easy to make, using simple ingredients and are great for meal planning and freezing for a quick breakfast.

This bacon egg and cheese sandwich is similar, using brioche buns instead of waffles. Or, for the same breakfast sandwich vibe, this fried bologna and egg sandwich or this pineapple and ham breakfast sandwich, are both fun twists to a traditional breakfast sandwich.

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Recipe Highlights

  • A Fun Twist: Breakfast sandwiches can be a great, easy breakfast idea but the same sandwich can get old. Inspired by my waffle burger, instead of using regular bread, using toasty waffles adds a different texture and flavor to this common breakfast sandwich.
  • Easy to Make: A quick prep time and easy assembly, make this recipe a great choice for a grab-and-go option for even to make for a large crowd if hosting.
  • Presentation: If hosting a brunch, these breakfast sandwiches look amazing and guests love how different they are, since waffles are serving as the “bun” in this sandwich. Tip: Wrap the bottom half of the sandwiches in parchment paper to help hold them together to make them easier to hold, and to give them a classy look. Or, go with the waffle charcuterie idea, and allow guests to do a build-your-own breakfast sandwich.

Ingredients

The ingredients are simple for this recipe but I’ve provided some notes below about some of the key ingredients.

Labeled ingredients for waffle breakfast sandwiches.

How to Make Waffle Breakfast Sandwiches

Eggs, pepper and milk in a mixing bowl.
Step 1: Begin by whipping eggs, milk and spices for scrambled eggs.
Scrambled eggs made, with slices of American cheese on top.
Step 2: Cook eggs in skillet and top with slices of cheese.
Cooked bacon slices on top of waffles.
Step 3: Layer cooked bacon on to cooked waffles.
Eggs with melted cheese on top of bacon slices.
Step 4: Top bacon with scrambled eggs with cheese.
Waffles on top of eggs, cheese and bacon.

Step 5: Top sandwich with another waffle. (Optional: Drizzle syrup on top of scrambled eggs before topping with second waffle if desired.)

Syrup being drizzled on waffle breakfast sandwich.

Recipe Tips

  • Cooking Waffles – A toaster is a great way to quickly make waffles. You can also cook frozen waffles in the air fryer. Then, if desired, heat the oven to 200 degrees and place the toasted waffles on a sheet pan to keep them warm while you prepare the rest of the sandwich. 
  • Crispy Bacon – Making sure the bacon is crispy, is key. It makes the sandwich easier to bite in to since the bacon breaks aways instead of pulls out.
  • Kid-Friendly – Mini waffles can also be used to create bite-sized sandwiches perfect for little hands.
  • Additional Sandwich Options – Want more? You can also layer on cooked frozen hashbrown patties, or even cooked sausage patties.

How to Store Waffle Breakfast Sandwiches

  • Leftover Sandwiches: Wrap assembled sandwiches tightly in foil and store them in the refrigerator for up to 24 hours. Reheat in the oven at 350°F for 10 minutes.
  • Make-Ahead: Prepare bacon and scrambled eggs in advance. Store them separately in airtight containers in the fridge. Assemble the sandwiches just before serving for the best texture.
  • Freezer Friendly: Assemble the sandwiches, allow them to cool and then wrap in aluminum foil, or my favorite, the “Press ‘n Seal” wrap and then store in a freezer-safe bag for up to 3 months. When you're ready to eat them, unwrap then pop them on a baking sheet for 5 to 10 minutes at 350 degrees F.

FAQs

How to make the viral waffle house sandwich?

Layer shredded hashbrowns, sausage, scrambled eggs, cheese and bacon between two waffles and drizzle with maple syrup.

What are breakfast sandwich topping ideas?

Bacon, sausage, ham, fried chicken, egg, cheese, avocado, peppers, and spinach, are great breakfas sandwich ideas.

Similar 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

Waffle breakfast sandwich on plate.
Print Pin
5 from 3 votes

Waffle Breakfast Sandwiches

Waffle Breakfast Sandwiches - these easy breakfast sandwiches take classic breakfast staples and combine them into a fun out-of-the-box breakfast idea.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 529kcal
Author Jessica Burgess

Ingredients

  • 8 waffles store-bought frozen works great
  • 8 eggs
  • 2 tablespoons milk
  • 2 tablespoons butter
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon ground black pepper or to taste
  • 8 slices cooked bacon crispy – See how to cook bacon
  • 4 slices American cheese
  • pancake syrup optional, for drizzling

Instructions

  • Toast the waffles until they are golden brown and crisp. Set aside on a plate.
  • Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain the excess grease.
  • In a mixing bowl, crack 8 large eggs and add 2 tablespoons of 2% milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Using a whisk or fork, beat the mixture briskly until the yolks and whites are fully blended and the surface appears slightly bubbly. This step incorporates air into the eggs, which helps achieve a light and fluffy texture when cooked. 
  • Heat a nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently, coating the bottom of the pan. Pour the whisked eggs into the pan. Let them sit undisturbed for a few seconds until the edges begin to set.
  • Using a silicone spatula, gently push the eggs from the edges toward the center. Stir in a circular motion to create soft curds. Be careful not to over-stir, as this will break the texture. When the eggs are mostly set but still slightly wet, place four slices of American cheese over the eggs in four sections and heat until melted. Remove from heat and use your spatula to section the eggs into four equal portions.
  • Lay one waffle on a plate as the base. Place 2 slices of crispy bacon on the waffle. Top with 1 portion of fluffy scrambled eggs with cheese. Drizzle with pancake syrup if desired. Finish with a second toasted waffle on top. Repeat for all 4 waffle sandwiches.
  • Serve immediately while warm. Add extra syrup on the side for dipping.

Notes

Bacon Tip: Making sure your bacon is crispy, makes the sandwich easier to bite in to and eat.
Freezer Friendly: Assemble the sandwiches, allow them to cool and then wrap in aluminum foil, or my favorite, the “Press ‘n Seal” wrap and then store in a freezer-safe bag for up to 3 months. When you’re ready to eat them, unwrap then pop them on a baking sheet for 5 to 10 minutes at 350 degrees F.

Nutrition

Serving: 1sandwich | Calories: 529kcal | Carbohydrates: 30g | Protein: 25g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 1784mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1933IU | Calcium: 445mg | Iron: 6mg

Crock Pot Cube Steak

Crock Pot Cube Steak: an easy dinner recipe, that takes just 5 minutes to prep in the slow cooker! This recipe combines the simpleness of a slow cooker recipe with the rich, hearty flavors of cube steak and traditional seasonings.

Can’t get enough steak recipes in the slow cooker? This slow cooker steak, is similar to this cube steak recipe, and one of the easiest recipes out there!

Crock Pot cube steak on top of mashed potatoes, sitting in front of slow cooker.

Much like our oven-baked steak, or even our slow cooker pork steaks, the result of this recipe is succulently tender, delightfully flavorful, and wonderfully comforting-making it an exceptional choice for both weeknight dinners and special occasions the whole family will love. 

Inspired to try more crock pot recipes?  Crock Pot Chicken Enchiladas are always a popular option in our house and are simple to make for even the fussiest eater. Or if you want a delicious, cheesy recipe to go with a meat dish, try some Crock Pot Cheesy Hashbrowns.

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Why You’ll Love This Recipe

  • It uses a few ingredients: With only 4 ingredients, this recipe uses items that you may even have on hand.
  • Very simple recipe: Using pre-mixed soup, this is a simple recipe that doesn’t need a lot of ingredients or cooking experience.
  • Slow cooker comfort food: You can set this up in your slow cooker for a great comfort food option with little hands-on work needed.

What is Cube Steak?

Cube steak, also known as minute steak due to its quick cooking time, is a cut of beef that has been tenderized, typically using an electric meat tenderizer or a manual meat mallet. The process of tenderization leaves distinctive cube-shaped indentations on the meat, hence the name “cube steak”. 

This cut is usually lean and somewhat tough, making it a perfect candidate for slow cooking methods like braising or slow cooking in a crock pot, which allow the meat to become tender and flavorful over time, much like when we make chuck roast in the slow cooker for these shredded beef tacos.

Ingredients Needed

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

Labeled ingredients for Crock Pot cube steak on white counter.
  • Steak – You’ll need around 1.5 to 2 pounds of cube steak for this recipe. If you only have ground beef, you’ll love this Salisbury steak recipe!
  • Soup mix – I find a Beefy Onion soup mix is the perfect one to give the steak flavor.
  • Mushroom soup – Get the creaminess needed for the dish from two cans of cream of mushroom soup.

Substitutions

Sometimes substitutions can be necessary. Here are some suggestions that can help:

  • Beefy Onion Soup Mix: You can make your own mix at home using dried onion flakes, beef bouillon granules, onion powder, parsley, celery seed, paprika, and black pepper. Another option is to use a combination of vegetable broth and onion powder or minced onions for a similar flavor.
  • Cream of Mushroom Soup: You can substitute with cream of celery soup or cream of chicken soup if you’re looking for a similar texture. If you’d like to avoid canned soup, you can make a homemade white sauce with butter, flour, and milk, then add sautéed mushrooms.
  • Beef Broth: You can swap it with vegetable or chicken broth. You could also use a broth made from a beef bouillon cube or granules if you still want the beef flavor but don’t have the broth on hand.

Variations

Here are some variations you might want to try for your crock pot cube steak recipe:

  • Italian Style: Use a packet of Italian dressing mix instead of the Beefy Onion soup mix, and substitute the cream of mushroom soup with marinara sauce. Add in some bell peppers and onions for extra flavor.
  • Creamy Garlic and Herb: Substitute the Beefy Onion soup mix with a blend of dried herbs like rosemary, thyme, and oregano. Use a can of cream of garlic soup instead of cream of mushroom, and consider adding some chopped fresh herbs near the end of cooking.
  • Spicy Mexican: Swap the Beefy Onion soup mix for a packet of taco seasoning, and use enchilada sauce or salsa instead of the cream of mushroom soup. You could also add some canned green chilies or jalapenos for an extra kick.
  • Sweet and Tangy BBQ: Instead of the Beefy Onion soup mix, use your favorite barbecue spice rub. Substitute the cream of mushroom soup with your favorite barbecue sauce, and consider adding a touch of apple cider vinegar for tanginess.

How to Make Crock Pot Cube Steak

This cube steak recipe is broken into 2 components:

  • Prepare the ingredients
  • Cook the recipe

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

STEP 1: Mix the ingredients. Combine the soup, broth, and Onion Soup Mix until well blended. (Image 1)

STEP 2: Add the steak to the crock pot. Place the cubed steak in the slow cooker, being mindful not to overlap them excessively. (Image 2)

Steps 1-4 Crock Pot cube steaks.

STEP 3: Add the sauce mixture. Pour the soup mixture evenly over the cube steak. (Image 3)

STEP 4: Cook the recipe. Place the lid on and cook on high for a duration of 3 hours. (Image 4)

Slow cooked cubed steak on top of mashed potatoes, on white plate.
Cooked Crock Pot cube steak on top of mashed potatoes, on white plate.

Recipe Pro Tips

  • Cube Steak: For a delectable meal, ensure your cube steak is thoroughly dried before adding it to the crock pot to prevent excess moisture.
  • Seasoning: Don’t skimp on seasoning; season your steak generously before cooking cube steak to enhance the flavor.
  • Layering: When layering your cube steaks in the crock pot, try not to overlap them too much. This ensures even cooking.
  • Cooking Time: Remember, slow and steady wins the race. For the most tender cube steak, opt for a longer cooking time on a lower setting.
  • Resting Time: Let the steak rest for a few minutes after cooking. This allows the juices to be redistributed, resulting in a moist and flavorful steak.
Bite of Crock Pot cube steak on fork, above plate of mashed potatoes.

Recipe FAQs

Can I use a different type of steak for this recipe?

Yes, you can substitute the cube steak with other tender cuts of beef, such as a ribeye or top sirloin. However, keep in mind that the texture and flavor may differ slightly due to the differences in fat content and marbling.

Can I add vegetables directly into the crock pot?

Absolutely! Vegetables like carrots, potatoes, or bell peppers can be added directly into the crock pot. Just ensure they are cut into larger pieces to prevent them from overcooking.

Can I make this recipe in an Instant Pot instead?

Yes, this recipe can be adapted for an Instant Pot. However, the cooking time will need to be adjusted accordingly as the Instant Pot cooks much faster than a traditional slow cooker.

Can I cook the cube steak on a stovetop instead?

Yes, this recipe can be prepared on a stovetop. Fry the cube steaks in a pan over medium heat until browned on both sides, then add the soup mixture and simmer until the steak is tender and the sauce has thickened.

Can you cook raw steak in a crock pot?

Absolutely! You can definitely cook raw steak in a crock pot. Slow cookers are designed to cook food over a long period of time, which makes them ideal for tenderizing tougher cuts of meat like steak. The low and slow cooking process allows the steak to become wonderfully tender while absorbing the flavors of the sauce and seasonings. Just remember, always cook the steak on low for an extended period to ensure that it is both safe to eat and deliciously tender.

What to Serve with Crock Pot Cube Steak

The beauty of Crock Pot Cube Steak is that it pairs well with a variety of side dishes. Here are some suggestions:

  1. Mashed Potatoes: The classic comfort food side, mashed potatoes pair perfectly with the hearty cube steak. Their creaminess complements the steak and savory gravy.
  2. Steamed Vegetables: A simple side of steamed vegetables such as broccoli, carrots, or green beans can provide a much-needed fresh counterpart to the rich cube steak.
  3. Rice: Whether it’s brown, wild or white rice, this versatile grain is excellent at soaking up the delicious gravy of the cube steak.
  4. Bread Rolls: A warm, crusty bread roll would be excellent for sopping up any leftover gravy on your plate.
  5. Salad: A light garden salad with a tangy vinaigrette can help cut through the richness of the cube steak dish and add a refreshing element to your meal.

Storage

Allow the steak and gravy to cool completely before storing. This prevents condensation from forming in the storage container, which can lead to a diluted gravy. Transfer the cooled steak and gravy to an airtight container. Refrigerate for up to 3-4 days.

When you’re ready to enjoy the leftover cube steak, warm them up in a saucepan over medium heat or in the microwave until heated through.

Freezing leftovers is also possible. After the steak and gravy have completely cooled, portion them into freezer-safe container or resealable plastic bags in the serving sizes you prefer. To eat, thaw the steak and gravy in the refrigerator overnight before reheating in a saucepan or microwave.

More Steak Recipes You’ll Love

If making this slow cooker cube steak and gravy will have you wanting to try other types of steak, why not try learning how to cook steak in the oven with this simple process? Or enjoy the best Steak Bites with this tasty and easy 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

Crock Pot cube steak on top of mashed potatoes, sitting on white plate.
Print Pin
5 from 4 votes

Crock Pot Cube Steak

Crock Pot Cube Steak: Using only 4 ingredients, this dump-and-go recipe is a great dinner idea that's flavorful, so tender, easy and hearty for the family.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4 steaks
Calories 143kcal
Author Jessica Burgess

Ingredients

  • 1 pack cube steaks probably 1.5-2 pounds – about 3-4 steaks
  • 1 package Beefy Onion Soup Mix
  • 2 cans cream of mushroom soup
  • 1 cup beef broth

Instructions

  • Mix soup, broth and Onion Soup Mix together until evenly mixed together.
  • Arrange cube steaks on bottom of slow cooker, trying not to overlap too much.
  • Pour soup mixture over cube steak.
  • Cover with lid and cook on high for 3 hours.
  • Serve over mashed potatoes or egg noodles.

Notes

Tips:
  • When layering your cube steaks in the crock pot, try not to overlap them too much. This ensures even cooking.
  • Feel free to add vegetables like carrots, potatoes, or bell peppers. They can be added directly into the crock pot. Just ensure they are cut into larger pieces to prevent them from overcooking.

Nutrition

Serving: 1steak | Calories: 143kcal | Carbohydrates: 17g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 2248mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1mg

Cinnamon Roll Casserole

An easy Cinnamon Roll Casserole that’s perfect for breakfast, made of cinnamon roll pieces, butter, cinnamon, vanilla, heavy cream, syrup and eggs!

cinnamon roll casserole on white plate

If you love cinnamon, you’ll also love to see how we make cinnamon rolls in the air fryer and this cinnamon coffee cake recipe!

Why You’ll Love this Recipe

Oh heavens. Your Saturday morning is going to be complete with this easy breakfast recipe. But specifically, here’s why you’ll love this one:

  • This recipe is made using refrigerated cinnamon rolls! YES! We love shortcuts in the kitchen (like when we used crescent rolls for this biscuit and gravy casserole) and this recipe is no exception!
  • You can also make this recipe ahead of time and I give instructions and tips on how to do that below!
slice of cinnamon roll casserole on white plate with baking dish in back

Ingredient Notes

By using canned cinnamon rolls, it really cuts down on the other simple ingredients for this recipe!

labeled ingredients for cinnamon roll casserole, on counter
  • unsalted butter – You can use salted butter too, and it turns out just fine!
  • canned cinnamon rolls – We used Pillsbury cinnamon rolls but any brand/type will do, and either the original icing or cream cheese icing works great as well.

To skip right to the recipe card where you can find the ingredients and instructions for this easy recipe, just scroll down to the bottom of this post and there you’ll find where you can print and gather all of the info that you need!

Step by Step Directions

  1. First, preheat the oven to 375 degrees and lightly spray an 8×8 baking pan.
  2. Then start breaking the cinnamon rolls in to small pieces and place in to greased baking dish.
small pieces of cinnamon rolls in dish
Break cinnamon rolls in to pieces
Melted butter pouring on top
Pour melted butter on top
  1. In a medium bowl, beat together the eggs, heavy cream, cinnamon, and vanilla until combined well.
heavy cream pouring in bowl with eggs
Pour heavy cream in eggs
Cinnamon pouring in to bowl
Add cinnamon
Vanilla pouring in to bowl
Add vanilla
Mixing ingredients together in bowl
Mix ingredients together
  1. Pour egg mixture over the top of the cinnamon rolls in the dish.
fully mixed batter in bowl
Ready for pouring
Pouring batter over cinnamon rolls
Pour batter over rolls
  1. Drizzle the maple syrup all over the top.
Pouring syrup over rolls
Pour syrup over rolls
  1. Place in your preheated oven and bake for 20-30 minutes (see tips below for your desired baking time), until the top is golden brown, and let cool for a few minutes.
baked cinnamon roll casserole
Fresh from the oven
  1. Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it's thin enough to drizzle. Then, pour the icing all over the top of the casserole!
Pouring icing over cinnamon rolls
Pour icing on top
icing all over top of cinnamon rolls
Icing on top

How Long to Bake Cinnamon Roll Casserole

If you see the photos below, the first image of the cinnamon roll casserole is baked for 20 minutes at 375°. This is a more gooey, soft, doughy center, that some prefer. For instance, if you love a gooey cinnamon roll… then you may prefer 20 minutes.

The second image is the cinnamon roll casserole baked for 25-30 minutes, giving the casserole more of a “cooked” fluffy center that others may prefer.

cinnamon roll casserole on spatula
Baked for 20 minutes
Cinnamon roll casserole on spatula
Baked for 25-30 minutes
  1. When the casserole is baked to your desired level, sprinkle powdered sugar on top, if desired and enjoy!
Powdered sugar on top of casserole
Sprinkle powdered sugar

Keep in mind, this delicious breakfast casserole is best served as a warm casserole, with a little extra syrup and powdered sugar.

Cinnamon roll casserole bite on fork

FAQs

Can I double this cinnamon roll casserole recipe?

Absolutely! Just double the ingredients and use an 8×11 baking pan or casserole dish. Cooking time should still be the same, but keep in mind how gooey you want the center. See notes in post for different bake time.

What about a 9×13 pan? Although this pan size may be more common in your home, it may work ok but I haven’t tried this. I caution against it because there’s a lot of space left between the cinnamon roll pieces and this allows the egg/cream mixture to sit, and could be sections of a scrambled egg texture.

Can I make cinnamon roll casserole in advance?

This casserole can all be put together the night before, covered and stored in the refrigerator, and then baked the next morning. The baking temperature stays the same but since the casserole will be really cold from refrigeration, you may want to leave it to sit out on the counter for 30 minutes or so before baking may keep the baking time but not necessary.

How do you store this sweet breakfast casserole?

If you happen to have leftovers of this cinnamon roll breakfast bake, store in an airtight container or allow casserole to come to room temperature and place plastic wrap on top of baking dish and place in the refrigerator. For best results, enjoy the next morning or within 5 days.

More Recipes You’ll Love

Now although I’ve called this a cinnamon roll casserole, this could easily be called a cinnamon roll french toast casserole because of the eggs and maple syrup drizzle… so call it whatever you like, and whatever tickles your fancy!

If you love this easy breakfast casserole recipe, then you’ll adore these other breakfast recipes, such as these pancakes in the oven, this French Toast Bake, and this Easy, Fluffy Pancake Recipe.

Then of course, if you’d like to browse ALL of the easy breakfast recipes, especially mini cinnamon rolls, you’re sure to find more to add to your weekend favorites for the perfect breakfast or for even a holiday brunch!

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 cinnamon roll casserole on plate
Print Pin
4.71 from 87 votes

Cinnamon Roll Casserole

An easy Cinnamon Roll Casserole that's perfect for breakfast, made of cinnamon roll pieces, butter, cinnamon, vanilla, heavy cream, syrup and eggs!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 382kcal
Author Jessica Burgess

Ingredients

  • 2 tablespoons unsalted butter
  • 12.4 ounces can Pillsbury Original Icing Cinnamon Rolls
  • 3 large eggs
  • ¼ cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • powdered sugar if desired

Instructions

  • Preheat oven to 375 degrees and lightly spray an 8×8 baking pan with non-stick cooking spray.
  • Break cinnamon rolls apart in to small pieces and place in greased baking dish.
  • Melt the butter and pour it on top of cinnamon rolls.
  • In a medium bowl, beat together the eggs, heavy cream, cinnamon and vanilla until well combined. Pour over the top of the cinnamon rolls in the dish. 
  • Drizzle the maple syrup all over the top. 
  • Bake for 20-25 minutes, until top is golden brown. Cool for a few minutes. (See notes in post for specific baking times for desired texture.)
  • Remove the metal lid from the icing container and microwave the icing for 5-10 seconds, until it's thin enough to drizzle. 
  • Pour the icing all over the top. Best served warm with a little extra syrup and powdered sugar. 

Video

Notes

Making cinnamon roll casserole in advance:
This casserole can all be put together the night before, covered and stored in the refrigerator, and then baked the next morning. The baking temperature stays the same but since the casserole will be really cold from refrigeration, you may want to leave it to sit out on the counter for 30 minutes or so before baking may keep the baking time but not necessary.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 462mg | Potassium: 108mg | Fiber: 1g | Sugar: 29g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Sugar Cookie Fudge

Sugar Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!

A white plate holding pieces of white fudge topped with red, white and green sprinkles is in the center of the photo

You guys! Christmas time is just my favorite. And this type of holiday dessert recipe makes me so happy. It combines two of my very favorite things: sugar cookies and cookie dough fudge! It tastes like sugar cookie dough but I don’t have to heat up my oven. This sugar cookie fudge recipe will be on repeat all holiday season long.

Why You’ll Love This Recipe

Let’s all say it together: no bake! This no-bake sugar cookie Christmas fudge is made with one saucepan and one baking sheet and just needs to chill in the fridge. It doesn’t get much easier than that. We love it as much as this no bake candy cane pie or these no-bake cornflake cookies!

Easy recipes like this one are perfect for edible gift giving and squares of creamy fudge make a great addition to those Christmas cookie trays.

Just by changing the colors of the festive sprinkles you add to the top of the fudge, you can make this fudge for any holiday. Red and pink sprinkles for Valentine’s Day, green jimmies for St. Patrick’s Day, pastel eggs and bunnies for Easter … there are so many holiday options!

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Ingredients

A quick trip to the grocery store will provide all of the simple ingredients for this cookie fudge recipe.

Bowls of ingredients to make Christmas cookie fudge are displayed on a white marble background
  • 12 tablespoons of unsalted butter
  • 1 cup of sugar cookie mix, sifted
  • ¾ cup evaporated milk
  • 3 cups granulated sugar
  • 11 oz. white chocolate chips (one bag)
  • 7 oz. marshmallow fluff (one jar)
  • 1 teaspoon vanilla extract
  • 3 tablespoons holiday sprinkles

See the printable recipe card for this Christmas fudge recipe below with ingredients, nutrition information, and detailed recipe notes.

If you can stir and pour, you are already qualified to make this white chocolate cookie fudge. But, we’ve still got detailed instructions and step-by-step photos below to walk you through this easy fudge recipe.

  1. First, line a 9×13 baking sheet with parchment paper and set it aside.
  2. Next, melt the butter in a large saucepan over low heat.
A saucepan holds pats of unmelted butter while bowls of sugar cookie mix and evaporated milk and a whisk surround the pan
Melt the butter
A saucepan contains melted butter and bowls of sugar and evaporated milk wait to be added
Whisk in the cookie mix and milk
  1. To the melted butter, add the sifted sugar cookie mix and whisk it until it is completely blended.
  2. Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
  3. Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a rolling boil.
  4. Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
A saucepan is shown that contains a butter and sugar cookie mixture while a whisk and bowls of other ingredients surround the pan
Add granulated sugar
A saucepan is shown with a melted white chocolate mixture surrounded by various recipe ingredients
Mix in the white chocolate chips
  1. Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
  2. Pour the white chocolate fudge into the prepared baking sheet.
Marshmallow fluff has been added to a saucepan filled with a white chocolate fudge mixture
Stir in the marshmallow fluff & vanilla
A 9x13 pan is filled with smooth white fudge
Pour into the prepared pan
  1. Sprinkle the holiday sprinkles evenly over the top of the fudge.
A 9x13 pan is filled with white chocolate fudge topped with red, white and green sprinkles
Add sprinkles!
  1. Refrigerate the fudge for 2 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite-sized pieces. Serve by itself or on a Christmas dessert board, and enjoy!
A birdseye photo of a white plate holding three pieces of white fudge topped with red white and green sprinkles

Variations

We have come up with a few different ways that you can make this white chocolate fudge even a little more festive!

  • Add ½ cup of crumbled baked sugar cookies to really amp up the sugar cookie flavor of this holiday fudge recipe.
  • Use a cookie cutter to cut festive shapes from the set fudge. (Bonus: You can nibble on all of the pieces left over after cutting!)
  • Choose your favorite sprinkles! We used nonpareils but you can add jimmies (those long skinny sprinkles) or the fancy holiday shaped sprinkles like trees, santa faces, wreaths, etc.
  • Change the flavor of the cookie mix. I think a snickerdoodle or gingerbread cookie mix would be absolutely delicious for the holidays!
A white plate holding pieces of white fudge topped with red, white and green sprinkles is in the center of the photo and another plate of fudge and a milk bottle are in the background

Storage

To store this Christmas cookie fudge in the refrigerator, layer it between pieces of wax paper and place it in an airtight container.

To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a freezer bag for up to 3 months. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.

A birdseye photo of several plates holding pieces of white chocolate fudge with red white and green sprinkles

More No Bake Christmas Desserts

We have it on good authority that no bake desserts just might keep you on Santa’s nice list! Here are some of the most delicious ways to make that list:

Or if you don’t have to have a no bake recipe, you’ll love this melted snowman dessert!

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 photo of stacked squares of white chocolate fudge topped with red, green and white sprinkles
Print Pin
5 from 7 votes

Sugar Cookie Fudge

Sugar Cookie Fudge: This super smooth, no-bake white chocolate fudge tastes like a classic Christmas sugar cookie and is topped with festive, Christmas sprinkles!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Set Time 2 hours
Total Time 2 hours 15 minutes
Servings 40 pieces
Calories 178kcal
Author Jessica Burgess

Ingredients

  • 12 tablespoons unsalted butter
  • 1 cup sugar cookie mix sifted
  • ¾ cup evaporated milk
  • 3 cups granulated sugar
  • 11 ounces white chocolate chips
  • 7 ounces marshmallow fluff
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon holiday sprinkles

Instructions

  • First, line a 9×13 baking sheet with parchment paper and set it aside.
  • Next, melt the butter in a large saucepan over low heat.
  • To the melted butter, add the sugar cookie mix and whisk it until it is completely blended.
  • Now, add the evaporated milk and continue to whisk and cook over medium heat until the mixture is hot.
  • Then, add the granulated sugar and continue to whisk and cook over medium-high heat for about 5-7 minutes until the mixture comes to a roiling boil.
  • Add the white chocolate chips and stir until the chips have melted and incorporated into the mixture in the saucepan.
  • Now, add the marshmallow fluff and vanilla extract. Continue to whisk until all of the ingredients are melted and blended and the mixture is smooth.
  • Finally, pour the white chocolate fudge into the prepared baking sheet and sprinkle the sprinkles over the top of the fudge.
  • Refrigerate the fudge for 2-4 hours or up to overnight. Once the fudge has hardened completely, use a sharp knife to cut it into about 40 bite sized pieces. Serve and enjoy!

Video

Notes

  • Sifting the sugar cookie mix prevents lumps in the fudge.
  • You can use any combination of holiday sprinkles to decorate the top of the fudge.
  • Keep the fudge refrigerated until it is ready to eat. If the fudge gets too warm, it can get sticky.
  • Use a clean, sharp knife to cut the fudge. You may want to wipe it between cuts to keep the edges of the pieces as sharp as possible.
  • To store this sugar cookie fudge in the refrigerator, layer it between pieces of waxed paper in an airtight container.
  • To freeze this fudge, wrap it in a layer of waxed paper, then in a layer of plastic wrap or aluminum foil. Store the wrapped fudge in a ziplock freezer bag. When you are ready to eat it, allow it to thaw for 2-3 hours at room temperature.

Nutrition

Serving: 1piece | Calories: 178kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 38mg | Fiber: 0.02g | Sugar: 27g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.1mg

Biscoff Cheesecake

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it’s going to be your new favorite cheesecake! Similar to our Biscoff Pie recipe, the flavors come together to make a delicious dessert!

Biscoff Cheesecake on white plates

Quick Overview: It’s best to allow the cheesecake to chill overnight, so planning to make this in advance is ideal! (Although chilling at least 5 hours is perfectly fine!) Bake at 350°.

Why You’re Going to Love This Cheesecake

  • We love all cheesecake recipes but the Biscoff cookie and Biscoff butter, takes it to a whole new level on flavor, and may just become one of your new favorite dessert recipes! (Along with these Biscoff truffles and Biscoff cupcakes of course.)
  • Biscoff cheesecake is an easy cheesecake, so don’t be intimidated by its beautiful presence!
  • It’s perfect for a special occasion or just because you want a sweet treat on the weekend!
  • The crust is made out of Biscoff cookies (kind of like we did with the Oreo cheesecake) and I have a feeling this will be the crust we use for most of our cheesecakes now! You can use any extra cookies to make this
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Ingredients

I think what I love most about this Biscoff cheesecake recipe though, is that it uses simple ingredients that you can find at almost any grocery store, and you probably even have most of them on hand.

ingredients for Biscoff Cheesecake

See the full recipe card at the bottom of this post, for instructions and easy to read printable card, all in one place!

Biscoff Cookie Crust

You can use graham crackers to make the crust but it’s HIGHLY recommended to use Biscoff cookies. (In case it’s helpful, I go in to more detail in this Biscoff pie crust recipe.)

  • 8.8-ounce sleeve Biscoff cookies (you can find these at your local supermarket, and they may also be called “lotus Biscoff biscuits” or “Lotus biscuits”) If you have leftovers, consider this Biscoff fudge recipe!
  • ⅓ cup melted butter
  • Pinch salt

Cheesecake Filling

  • 4 packages cream cheese
  • 1 cup sugar
  • ¼ cup sour cream
  • ½ cup Biscoff cookie butter spread (you can find this at your local supermarket)
  • 1 teaspoon vanilla
  • 2 teaspoon lemon juice, optional
  • 4 large eggs
  • ¼ cup cookie butter, melted

Biscoff Cookie Butter and Cookie Topping

  • ¼ cup cookie butter, melted
  • Crushed Biscoff cookies

How to Make Biscoff Cheesecake

  1. Coat the bottom and sides of a 9" springform pan with nonstick cooking spray.
  2. Place one oven rack in the middle of the oven, and another below it. Place a 13×9" baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.
Biscoff cookies in food processor
Place cookies in food processor.
Crushed cookies in food processor
Process until fine crumbs.
  1. Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs.
Add butter to cookie crumbs
Add butter to cookie crumbs.
buttery cookie crumbs in food prcoessor
Buttery cookie crumbs.
  1. Transfer to a medium bowl, add the melted butter and a pinch of salt, and mix with a fork until combined.
glass pressing crumbs in to pan for crust
Use a glass to press crust.
pressed Biscoff crust in pan
Pressed cookie crumbs for crust.
  1. Press into the bottom of the springform pan and 1" up the sides using a flat bottom glass. Freeze while you make the filling.

    *No food processor? Place the cookies in a gallon size zip top bag, squeeze the air out, and crush the cookies with a rolling pin or small mallet.
Ingredients in bowl for cheesecake filling
Mix ingredients for cheesecake filling.
Eggs added in to mixture
Mix in eggs one at a time.
  1. In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookie butter, vanilla, and lemon juice with a hand mixer on medium-low until smooth.

    Add eggs, one at a time, mixing briefly after each addition until combined.

    Do not overmix the cream cheese mixture. This will create air bubbles which can cause the cheesecake to crack.
Creamy Biscoff cheesecake filling in bowl
  1. Pour half of the cheesecake filling into the springform pan.
Half of filling poured in to crust
  1. Drizzle the ¼ cup melted lotus biscoff spread onto the filling, swirl lightly with a butter knife.
Biscoff butter drizzled in cheesecake
Pour melted Biscoff butter in to cheesecake.
Swirled Biscoff butter in to cheesecake filling
Swirl Biscoff butter with knife.
  1. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake in the oven on middle rack.
Remainder of cheesecake on top
Pour remainder of cheesecake on top.
  1. Bake the Biscoff cheesecake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or untilcooked through.

    NOTE: Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.

    The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.

    Gently cool the cheesecake: Turn the oven off and leave the oven door closed for 30 minutes, do not open the door.

    After 30 minutes, wedge a kitchen towel in the door to prop it open for another 30 minutes.

    Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours, overnight is best.

Cooling the Biscoff cheesecake very slowly also helps prevent cracks. It's ok if your cheesecake does crack a bit, the melted cookie butter you drizzle on top will cover it right up

Baked Biscoff Cheesecake
  1. The following day, or just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of the entire cheesecake, allowing it to drip down the sides.
Biscoff Butter poured on to cheesecake
Pour Biscoff Butter on to Cheesecake.
Spread Biscoff butter on top of cheesecake
Spread Biscoff butter on to cheesecake.
  1. Sprinkle the top of the cheesecake with crushed Biscoff cookie crumbs.
Crushed Biscoff cookies on top of cheesecake
Pour crushed Biscoff cookies on top.

Serve a slice of this delicious cheesecake, or store for later. (See tips for storing, below.)

Biscoff Cheesecake with Drizzle

How to Store Biscoff Cheesecake

Store any of this leftover cookie butter cheesecake in the refrigerator, as airtight as possible, for up to 5 days. This could be on a cake plate or stand, etc. covered with plastic wrap. You don’t want the flavors from other food in the refrigerator to change the taste of your cheesecake and you also don’t want the cheesecake to dry out.

Slice of cheesecake held above cake

Variations

  • The Biscoff Butter drizzle in the middle of the cheesecake is completely optional, but highly recommended!
  • Love whipped cream? You can also top each slice with whipped cream if that’s your style.
Slice of cheesecake on plate

Equipment

You’ll want to use a springform pan for this cheesecake recipe. If you don’t have one, you can get a 9 inch springform pan here.

Fork holding bite of Biscoff cheesecake

Biscoff Cheesecake FAQs

Can you freeze cheesecake?

Yes! To freeze the cheesecake, wrap tightly in two layers of plastic wrap, followed by aluminum foil. Thaw in the refrigerator overnight. Then, drizzle with melted cookie butter and crushed cookies when ready to serve.

What Flavor is Biscoff?

Biscoff cookies have a caramel flavor. The cookies are crispy and have a light flavor! Biscoff butter is similar in texture to peanut butter but has the taste of Biscoff cookies instead!

Which cheese is best for cheesecake?

Definitely cream cheese! Mixed with other ingredients to sweeten it for cheesecake, it’s the perfect texture and sweetness!

Top Tips

  • Use good quality cream cheese, such as the Philadelphia brand. Bargain brands often contain stabilizers that will affect the texture of your cheesecake.
  • The sour cream and fresh lemon juice add a bit of tang to help cut the sweetness. Lemon juice is optional but highly recommended.
  • Soften cream cheese more quickly by cutting it into tiny chunks and spreading it out on a large sheet pan, leaving at room temp for 30-60 minutes. You can also microwave unwrapped cream cheese in 15 second intervals until soft.
  • If your cheesecake batter looks lumpy, your cream cheese was too cold. It can be fixed! Before adding the eggs, microwave the batter for 15 seconds and mix again. If it's still lumpy, microwave another 15 seconds.
  • To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

More Cake Recipes

If you loved this Biscoff cheesecake recipe, then you’ll definitely want to check out some of our other favorites:

Recipe

Slice of Biscoff Cheesecake on white plates
Print Pin
5 from 4 votes

Biscoff Cheesecake

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it's going to be your new favorite cheesecake!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 8 hours
Total Time 9 hours 20 minutes
Servings 12 slices
Calories 624kcal
Author Jessica Burgess

Equipment

  • 1 9 Inch Springform pan

Ingredients

For Biscoff Cookie Crust

  • 8.8 ounce sleeve Biscoff cookies Any speculoos cookies will do
  • ⅓ cup melted butter
  • pinch salt

Biscoff Cheesecake Filling

  • 4 packages cream cheese 8 ounces each
  • 1 cup sugar
  • ¼ cup sour cream
  • ½ cup Biscoff cookie butter
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice optional
  • 4 large eggs
  • ¼ cup Biscoff Cookie Butter melted

Biscoff Cheesecake Topping

  • ¼ cup Biscoff Cookie Butter melted
  • crushed Biscoff cookies

Instructions

  • Coat the bottom and sides of a 9" springform pan with nonstick cooking spray.
  • Place one oven rack in the middle of the oven, and another below it. Place a 13×9"baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.
  • Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, mix with a fork until combined. Press into the bottom of the springform pan and 1" up the sides using a flat bottom glass. Freeze while you make thefilling. *No food processor? See notes.
  • In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookiebutter, vanilla, and lemon juice with a hand mixer on medium low until smooth. Add eggs one at a time, mixing briefly after each addition until combined. Do not overmix.
  • Pour half of the cheesecake filling into the springform pan. Drizzle the ¼ cup melted cookie butter onto the filling, swirl lightly with a butter knife. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake inthe oven on middle rack.
  • Bake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or until cooked through. The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.
    Gently cool the cheesecake: Turn the oven off and leave the door closed for 30 minutes, do not open the door. After 30 minutes, wedge a kitchen towel in the door toprop it open for another 30 minutes. Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours,overnight is best.
  • Just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of cheesecake, allowing it to drip down the sides. Sprinkle with crushed cookies.

Notes

Do not overmix the batter. This will create air bubbles which can cause the cheesecake to crack.
Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.
To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

Nutrition

Serving: 1slice | Calories: 624kcal | Carbohydrates: 44g | Protein: 9g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 423mg | Potassium: 158mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1307IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg

Cherry Chip Cake

Cherry Chip Cake: This from-scatch recipe uses simple ingredients to make this deliciously moist cake, with bits of cherries in almost every bite. The gorgeous pink frosting is a show-stopper and adds an amazing layer of flavor to the already delicious cake recipe.

The cake recipes that we have here are not taken lightly! They’re all delicious and we really think you’re also going to love this strawberry crunch cake. Or, if you love icebox cakes, this strawberry cream cheese icebox cake is a

Slice of cherry chip cake on white plate.

Cherries are usually in season during the summer but I also believe they’re amazing during Christmas because they can add that beautiful pop of color to dessert recipes. So feel free to use up any extra maraschino cherries in these Chocolate Cherry Cookies or this Fruit Salad with Cool Whip recipe that’s so popular on holiday dessert tables!

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What is Cherry Chip Cake?

It’s a from-scratch recipe that uses simple ingredients, and special ingredients to help make the recipe moist. The cake has maraschino cherries mixed in to the delicious layers and frosted with a delicious, and gorgeous pink frosting.

Ingredients Needed for Cake

Additional cherry chip frosting ingredients below.

Labeled ingredients on counter for cherry chip cake.
  • Butter – We use unsalted butter for this recipe but if you only have salted butter, it may be best to cut back on the ½ teaspoon of salt.
  • Maraschino cherry juice – This is simply the juice from the jar of cherries.
  • Flour – you’ll want to use all-purpose flour for this recipe.
  • Almond extract – If you need, you can remove this from the recipe if desired but if you can use it, we highly recommend it.

See the full list of ingredients in the recipe card at the bottom of this post.

Frosting Ingredients

Although you may want to use your own frosting, we highly recommend this frosting for its beautiful colors and delicious flavors.

Ingredients for frosting for cherry chip cake.

Brands of Ingredients Used:

You absolutely do not have to use the same brands as we did in this recipe but sometimes it’s helpful to see what was used in case different results are reached and it’s needed for troubleshooting.

Brands Used:

  • Kroger brand Unsalted Butter
  • C&H Organic Granulated Sugar
  • Chobani Greek Yogurt (non-fat plain)
  • Wilcox Brown Eggs
  • Kirkland Vanilla Extract
  • Simply Organic Almond Extract
  • Great Value Maraschino Cherry Juice
  • Costco Organic Unbleached All-Purpose Flour
  • Bob's Red Mill Baking Powder
  • Arm and Hammer Baking Soda
  • Kirkland Sea Salt
  • Darigold 2% Milk
  • Great Value Maraschino Cherries
  • Kroger brand Unsalted Butter
  • C&H Powdered Sugar
  • Dairgold Heavy Whipping Cream
  • Rose's Grenadine

Substitutions

You can substitute the Greek Yogurt for your favorite plain yogurt or neutral flavored oil like canola oil, avocado oil, or grapeseed oil.

Equipment

  • (2) 8' Round Cake Pans or (3) 6' Round Cake Pans
  • Stand Mixer
  • Cooling Rack
  • Plastic Wrap
  • Offset Spatula

How to Make Cherry Chip Cake

To begin, preheat the oven to 350 degrees F (or 177 degrees C).

Then, grease and line 2 8" round cake pans or 3 6" round pans (6" pans were used for the photos).

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

Steps 1-4 of how to make cherry chip cake batter.

In the bowl of your stand mixer with the paddle attachment, add the butter and sugar. Mix until well combined.

Add the Greek yogurt, eggs, vanilla extract, almond extract, and cherry juice. Mix until well combined.

In a separate bowl add the flour, baking powder, baking soda, and salt. Stir to combine.

Alternatively, add a small amount of the flour mixture and then the milk. Continue to alternatively add the flour and milk until it's all added.

Cherries in cake batter in mixing bowl.

Add in the chopped Maraschino Cherries and fold them in so they're well distributed throughout the cake batter.

Cake batter in cake pans, and baked cake in cake pans.

Pour out the cake batter evenly among the prepared cake pans.

Bake at 350 degrees F (or 177 degrees C) for 30-32 minutes (for 6" round pans) to 32-36 minutes (for 8" pans). Check the cake by putting a toothpick in the middle until it comes out clean.

Remove them from the oven and allow them to cool for 15 minutes. Then, remove the cakes from the pans and place them on a cooling rack to cool for another 15-30 minutes until cooled completely.

How to Make the Frosting for Cherry Cake

While you're waiting for the cake to cool you can make the frosting.

Steps 7-10, showing how to frost cherry chip cake.

In the bowl of your stand mixer with the whisk attachment, add the room-temperature butter and 2 cups of powdered sugar. Stir to combine.

Slowly add the grenadine, whipping cream, salt, and almond extract. Stir to fully combine.

Slowly add in the rest of the powdered sugar to thicken up the frosting. Add in enough powdered sugar until you gain the consistency you like when decorating a cake.

Note: ** You will want the frosting to hold its shape but not too stiff that you can't spread it over the cake.

To enhance the pink color you can add some additional pink food coloring. **This is completely optional and not used in this recipe. 

Once fully mixed, transfer the frosting to a piping bag with a round tip. Set aside.

Preparing the Cake for Frosting

Level each cake out by slicing the top "dome" off the cake. You can discard this or eat it while decorating.

How to Frost the Cake

Top of cherry chip cake with cherries on top.

Add a small dollop of frosting on to the cake stand. This will help keep your cake in place.

Place the first cake layer on a cake stand and then pipe some frosting on the cake. Using an offset spatula, even out the frosting so it's evenly distributed. Place the next layer on top and pipe more frosting on the next layer and then even out the frosting. Repeat this process until you've frosted each layer of cake and your cake is fully frosted.

Side view of tiered, round, cherry chip cake.

Optional step: Using a star tip, pipe a dollop of frosting on top then place a maraschino cherry on top. Repeat this process 7 more times so you have a total of 8 dollops and 8 cherries. You can also pipe some flowers or shells at the base of the cake for extra decoration.

Slice of cherry chip cake on white plate, with a fork holding a bite.

Recipe Pro Tips

  • The juice from the jar of Maraschino Cherries is what we used in the cake batter, and we used additional grenadine for the frosting.
  • The almond extract can be omitted but it really does improve the flavor of the cake.
  • The whipping cream gives the frosting a light and fluffy texture. This can be omitted if you want a denser frosting.

Expert tips and FAQs

Can I use fresh cherries in this cherry cake recipe?

While old-fashioned cherry chip cake is traditionally made with maraschino cherries, you can most definitely use fresh chopped cherries as well! You will want to blend some cherries to form a substitute for the cherry juice if you don't have a can of maraschino cherries on hand and you opt to use fresh instead.

What other frosting flavors would go well with this cherry chip cake?

If you feel like there’s enough cherry flavor in this cake without adding cherry frosting too, there are several other options you can try.

You could try an old-fashioned vanilla frosting.

If you are looking for something unique, you could try this seven-minute frosting that incorporates egg whites, corn syrup, and sugar to make a fluffy meringue style frosting!

A chocolate frosting like this fluffy chocolate buttercream would pair nicely with the cherries in this recipe.

A marshmallow frosting like this one would be a fun one to try with this cake!

You could also frost this cake with a tangy cream cheese frosting like the one you’ll find in our easy carrot cake recipe.

Storage

Store the cake covered at room temperature for 3 days. You can store it covered in the fridge for up to 5 days. When storing it in the fridge, make sure it's completely covered, the fridge can dry out the cake if it's not completely covered.

Now that you’ve mastered making a cherry chip cake from scratch, why not try another kind of cake from-scratch like our easy carrot cake recipe or our easy homemade marble cake!

Or, if a cherry chip fan, these cherry chip cake mix cookies are hard to beat!

Recipe

Slice of cherry chip cake on white plate, sitting next to cherry.
Print Pin
5 from 17 votes

Cherry Chip Cake

Cherry Chip Cake: A from-scratch recipe that has bits of maraschino cherries inside of the cake batter, and it's frosted with a delicious pink frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Frosting Time 10 minutes
Total Time 45 minutes
Servings 12 slices
Calories 566kcal
Author Jessica Burgess

Ingredients

Cherry Chip Cake

  • ½ cup unsalted butter room temperature (113 g)
  • 1¼ cup sugar (250 g)
  • ¼ cup greek yogurt (70 g)
  • 3 eggs room temperature
  • 1 teaspoon vanilla (5 ml)
  • 1 teaspoon almond extract (5 ml)
  • ½ cup reserved Maraschino cherry juice (118 ml)
  • 2½ cups all purpose flour (300 g)
  • 2 teaspoon baking powder (9.6 g)
  • ½ teaspoon baking soda (2.4 g)
  • ½ teaspoon salt (1 g)
  • 1 cup milk (237 ml)
  • 10 ounce jar of Maraschino cherries chopped, juice drained and reserved for batter. (Save 8 whole cherries for topping)

Cherry Chip Cake Frosting

  • ½ cup unsalted butter room temperature (113 g)
  • 4-5 cups powdered sugar for desired consistency (448-575 g)
  • 2 Tablespoons heavy whipping cream (27 ml)
  • 3 Tablespoons grenadine (48 ml)
  • 1 teaspoon almond extract (5 ml)
  • ¼ teaspoon salt (0.5 g)
  • pink food coloring optional – not used in the photos you see

Instructions

Cherry Chip Cake

  • Preheat the oven to 350 degrees F (or 177 degrees C).
  • Grease and line 2 8" round cake pans or 3 6" round pans (6" pans were used for the photos).
  • In the bowl of your stand mixer with the paddle attachment, add the butter and sugar. Mix until well combined.
  • Add the Greek yogurt, eggs, vanilla extract, almond extract, and cherry juice. Mix until well combined.
  • In a separate bowl add the flour, baking powder, baking soda, and salt. Stir to combine.
  • Alternatively, add a small amount of the flour mixture and then the milk. Continue to alternatively add the flour and milk until it's all added.
  • Add in the chopped Maraschino Cherries and fold them in so they're well distributed throughout the cake batter.
  • Pour out the cake batter evenly among the prepared cake pans.
  • Bake at 350 degrees F (or 177 degrees C) for 30-32 minutes (for 6" round pans) to 32-36 minutes (for 8" pans). Check the cake by putting a toothpick in the middle until it comes out clean.
  • Remove them from the oven and allow them to cool for 15 minutes. Then, remove the cakes from the pans and place them on a cooling rack to cool for another 15-30 minutes until cooled completely.

Cherry Frosting

  • While you're waiting for the cake to cool you can make the frosting.
  • In the bowl of your stand mixer with the whisk attachment, add the room-temperature butter and 2 cups of powdered sugar. Stir to combine.
  • Slowly add the grenadine, whipping cream, salt, and almond extract. Stir to fully combine.
  • Slowly add in the rest of the powdered sugar to thicken up the frosting. Add in enough powdered sugar until you gain the consistency you like when decorating a cake. **You will want the frosting to hold its shape but not too stiff that you can't spread it over the cake.
  • NOTE: To enhance the pink color you can add some additional pink food coloring. **This is completely optional and not used in the recipe featured.
    Once fully mixed, transfer the frosting to a piping bag with a round tip. Set aside.

Preparing the Cakes for Decorating

  • Level each cake out by slicing the top "dome" off the cake. You can discard this or eat it while decorating.

Frosting the Cake

  • Add a small dollop of frosting on to the cake stand. This will help keep your cake in place.
  • Place the first cake layer on a cake stand and then pipe some frosting on the cake. Using an offset spatula, even out the frosting so it's evenly distributed.
  • Place the next layer on top and pipe more frosting on the next layer and then even out the frosting. Repeat this process until you've frosted each layer of cake and your cake is fully frosted.
  • Optional step: Using a star tip, pipe a dollop of frosting on top then place a maraschino cherry on top. Repeat this process 7 more times so you have a total of 8 dollops and 8 cherries. You can also pipe some flowers or shells at the base of the cake for extra decoration.

Notes

Best practices:
    • Do not frost the cake while it's warm, the warm cake will melt the frosting.
    • Try to add between ¼" to ½" of frosting between each layer. 
    • Cutting the "dome" off the top of the cake will help create a layer cake that doesn't lean and stands straight.
    • When measuring out the flour you can either weigh the flour (for exact measurement) or spoon the flour into the measuring cup then level out the flour. Avoid dipping the measuring cup into the flour so you don't use too much flour.
    • When frosting the cake you can add a thin layer on the sides of the cake called a crumb coat, then chill the cake and add another layer of frosting this will give you a clean frosting look without any crumbs being added to the cake.

Nutrition

Serving: 1slice | Calories: 566kcal | Carbohydrates: 97g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 224mg | Potassium: 180mg | Fiber: 1g | Sugar: 74g | Vitamin A: 613IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 2mg

Grilled Shrimp Recipe and Marinade

Grilled Shrimp: This shrimp marinade is perfect for grilling or sautéing, to serve on chicken street tacos, pasta, side salad, kabobs, even eating alone, for a healthy main course that the whole family will love!

Not only will you find an easy marinade below, but you’ll also get the instructions on how to grill shrimp too! Now you may also love using this egg wash for fried shrimp, to make a fried battered shrimp!

shrimp marinade - for grilling - shrimp in white bowl
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Hey my Fantabulosity friends! It's Meg popping in again with a delicious and ridiculously simple recipe for you to try!

Shrimp Marinade Recipe

I wanted to create a shrimp marinade with a ton of flavor using ingredients that you would already have right in your pantry and refrigerator, that you could easily prep for Marinate Monday in the Dinner Theme System, or any night of the week. My philosophy has always been finding ways to use our common, everyday ingredients in ways that will wow your family and friends.

So, there's nothing crazy or obscure in this recipe but I promise it is the best shrimp!

What do you soak shrimp in?

Soaking shrimp in a marinade is ideal! For this recipe, you’ll use ingredients such as Worcestershire sauce, vinegar, olive oil, mustard, garlic, salt, and pepper.

What is the best way to season shrimp?

We feel like the best way to season shrimp is with the marinade. But extra spices may be something you’re interested in sprinkling on, just before grilling/cooking. Such as, garlic powder, salt, pepper, Italian seasoning, seasoned salt, etc.

How long should you marinate shrimp?

30 minutes to an hour.

Should you marinate shrimp overnight?

I wouldn’t. If you marinate it longer than an hour, that it can actually start to cook the shrimp.

Ingredient Checklist

Let's talk about the simple ingredients that go into this shrimp marinade. Like a lot of marinades, extra-virgin olive oil and vinegar are the base ingredients that keep things saucy. Another oil could be used here in place of the olive oil if you wish.

Worcestershire brings lots of deep, rich flavor and standard yellow mustard adds a delicious tang to the marinade. Because everything is better with fresh garlic, a clove is mixed in to punch up the flavor even more.

ingredients for shrimp marinade

How to Marinate Shrimp

In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, mustard, salt, black pepper, and garlic. Pour into a zip-top bag. Add shrimp, seal, and shake around to ensure the shrimp is coated.

Shrimp marinade ingredients in a bowl.
Pour marinade ingredients in a bowl.

How Long to Marinate Shrimp

Shrimp, and any seafood, in general, do not need much time in a marinade to soak up the flavors.

In fact, if it sits in the marinade too long the acidic vinegar can start to essentially cook the shrimp which will mess with the texture in all the wrong ways. That's something we want to actively avoid.

Lucky for us, that means this shrimp only needs to marinate for an hour. You could even get away with just 30 minutes too if you're in a hurry. Fresh shrimp (raw shrimp) is ideal but if you have frozen shrimp, it’s best to thaw it out before marinating or put it in the marinade, frozen, and leave it in a little longer than an hour so it has time to soak in.

Shrimp marinating in ziploc bag

Quick Appetizer or Easy Dinner Idea

Because you only need up to an hour to marinate this recipe is a perfect weeknight meal or even as an easy party appetizer. Especially considering that once the marinating time is up, you’ll only need 4 minutes, YES JUST 4, to grill the shrimp and have it on the table.

That means while the shrimp is soaking up this delicious marinade you can whip up some rice and roast some vegetables for a wonderful side dish for the best grilled shrimp too!

How to Grill Marinated Shrimp

raw shrimp on skewers for kabobs

You can absolutely cook the shrimp any way you wish. (Air fryer, stove top, pan fry, cast iron pan, etc.) But if you’re planning on grilling shrimp on an outdoor grill, it may be best to put the uncooked shrimp on skewers and serve as shrimp kabobs. (If using wooden skewers, don’t forget to soak them before grilling!)

Or, you can use a grill basket or tray to make things even easier!

Cooked shrimp on a grill.

How to Grill Shrimp

  • Preheat a grill or grill pan over medium heat.
  • Place shrimp on grill grates for 2 minutes per side.

Note: For best results, if you are using an outdoor grill, it would be helpful if you put the shrimp on skewers to keep them from falling down the grates.

If desired, sprinkle with fresh parsley or your favorite fresh herbs on top of the grilled shrimp skewers.

Marinated grilled shrimp kabobs

How to Store Leftover Shrimp

If you happen to have leftover shrimp after cooking, store in an airtight container for 3 to 4 days!

Start the new year off right with this simple and healthy Grilled Marinated Shrimp. Staple ingredients make up this shrimp marinade, perfect for weeknights.

It would be a perfect option for meal prepping for lunches throughout the week if that's your thing. I'm trying my hardest to make it my thing but it's hard to keep on it consistently.

Versatile Shrimp Marinade

Although this marinade is the delicious on shrimp, it would be just as delicious with roasted pork tenderloin, smoked chicken tenders, and other seafood. I'm betting it would be great as a simple salad dressing too (just make sure you use it solely on a salad for that batch, nobody wants a foodborne illness).

Whether you're looking for something healthy, something simple for weeknights or a main dish the whole family will adore, I've got you covered with this Grilled Marinated Shrimp recipe.

Start the new year off right with this simple and healthy Grilled Marinated Shrimp. Staple ingredients make up this shrimp marinade, perfect for weeknights.

What to Serve with Grilled Shrimp

Since the grill is already heated up and ready, it’s a great idea to cook vegetables on the grill too! They pair wonderfully with a recipe like this grilled shrimp.

Or, you can also make this boom shrimp sauce to go along with grilled shrimp! To keep the seafood theme going, this mussels recipe in a white wine sauce is easy to make and such a great appetizer.

More Easy Shrimp Recipes You’ll Love

We love easy recipes around here, and if you love shrimp, then you don’t want to miss this easy fried shrimp recipe, this loaded shrimp potato, and this air fryer fried shrimp recipe!

Or, for a fun twist on shrimp, try these shrimp burgers!

Recipe

grilled shrimp in white bowl
Print Pin
4.44 from 30 votes

Grilled Shrimp Recipe and Marinade

This grilled shrimp recipe and marinade that's made with everyday ingredients like mustard, Worcestershire sauce, vinegar, and garlic makes things easy! Plus, grilling instructions!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Servings 4 servings
Calories 443kcal
Author Jessica Burgess

Ingredients

  • ⅔ cup olive oil
  • ¼ cup vinegar (white, red wine, apple cider)
  • 1 ½ tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 clove garlic, finely minced
  • 1 pound 41/50 shrimp, raw, peeled and deveined

Instructions

  • In a bowl, whisk together the olive oil, vinegar, Worcestershire sauce, mustard, salt, pepper and garlic. Pour into a zip top bag.
    Add shrimp, seal and shake around to ensure the shrimp is coated.
    Marinate in the refrigerator for an hour.
  • Preheat a grill or grill pan over medium heat. Grill shrimp for 2 minutes per side.
    Note: If you are using an outdoor grill, it would be helpful if you put the shrimp on skewers to keep them from falling down the grates.

Notes

Tip for Grilling: If using wooden skewers, soak them in water before assembling them so they don’t burn.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 1g | Protein: 23g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 285mg | Sodium: 1217mg | Potassium: 135mg | Vitamin C: 5.6mg | Calcium: 170mg | Iron: 3mg

Egg Custard

Egg Custard: This recipe for egg custard is a delicious and easy pie that’s perfect for any holiday! It uses basic ingredients which makes a delicious, yet simple dessert, and only takes 35 minutes to bake.

Slice of egg custard on white plate.

I don’t know about you, but I think pies are the perfect comfort food. Next time you need a pick-me-up dessert recipe, I suggest making one of our favorite pies along with this custard! Peanut butter pie, pecan pie, and mini no-bake pies are great recipes to boost your spirit.

Why You’ll Love This Recipe:

  • From Scratch: This classic dessert recipe is so easy to make from scratch. Using only basic ingredients, you can make this great recipe in under an hour!
  • Texture: The texture of this egg custard pie recipe is similar to my buttermilk pie. It’s a light and creamy texture that will satisfy your sweet tooth but won’t leave you with that heavy feeling.
  • Holidays & Parties: Like most pies and cakes, this homemade egg custard is the perfect party dessert or delicious to serve after Thanksgiving dinner especially! You’re able to make a large number of yummy servings in a short amount of time. A win-win!
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Ingredients Needed

Make sure to scroll to the bottom of the post if you’re looking for the recipe card with ingredient measurements and directions for this traditional egg custard!

  • Eggs – whole eggs, meaning egg yolks and egg whites, plus one additional egg white is optional – see below.)
  • Sugar – white, granulated sugar
  • Salt – table salt works for this
  • Nutmeg – ground spice that you should be able to find in the spice aisle
  • Whole milk – this is preferred over other types of milk. See in the FAQs below.
  • Vanilla extract – pure vanilla extract is so much better than imitation vanilla but that will work too.
  • Unbaked pie crust – for this recipe, you can make this pie crust recipe or you can buy a storebought pie crust but the sizing works perfectly and is very easy to use. Note: Most store-bought crusts come with two pie crusts, however, you’ll only need to use one for this recipe. You will place one pie crust, in a 9-in pie plate, preferably glass but metal is ok too. You can use the extra crust to make many of these other pie recipes.
  • Egg white – this is optional, to brush on the store-bought pie crust (or homemade crust) before filling to help prevent it from getting soggy.
Labeled ingredients for egg custard.

Step-by-Step Directions

  1. Preheat oven to 350 degrees f.
  2. In a large bowl, beat eggs lightly. Add sugar, salt, nutmeg, vanilla, and milk beat well to make the custard mixture (See image below). (This mixture is similar to our top favorite recipe, bread pudding.)
Milk, sugar and vanilla in mixing bowl for egg custard.
  1. Place raw pie crust in to pie dish (normally a 9-inch pie pan).
Uncooked pie crust in pie plate.
  1. Gently press pie dough in to the pie plate, on the sides, and on the bottom, trying to keep the pie crust centered.
  2. Take the top edges and gently pinch the edges “up” so it forms a small “lip” to where it can act as a “wall” for the egg custard batter to stay inside. See image below. (Note: it doesn’t have to be perfect.)
Pie crust with pretty, pressed edges.
Pinch top edges so it forms a small “lip” which will help prevent batter from splashing out.
  1. Optional: To help prevent a soggy crust, whisk one egg white in a small bowl and brush on to the sides and bottom of crust. I do this and prefer it.

    Blind Bake: You may also choose to blind bake the pie crust but we don’t for this recipe, since it turns out perfect each time without doing so.
Pastry brush, spreading egg white on crust.
Optional but recommended: brush crust with egg whites
  1. Pour custard filling into pie crust. (See tips below on how to do this step with ease!)

Pro Cooking Tip:

Pouring the custard mixture in to the pie crust can get messy if you pour and walk to the oven. (The batter is very thin so it can swoosh out if not careful.)

To avoid spillage, here are tips for best results:

  1. Place a rimmed baking sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
  2. Place just the pie crust/pie plate in the oven, on the middle rack.
  3. Pull the middle rack toward you, just enough for the next step.
  4. Pour mixture in to a pitcher and pour the batter in to the crust while it’s in the oven.
  5. Carefully slide the oven rack back in to the oven, being careful not to splash the batter out of the pie shell.

Cooking Time:

  1. Bake for 35 minutes at 350° or until a knife inserted in the middle comes out clean, and you see the top slightly golden brown.
Cooked egg custard in pie plate on wooden cutting board.
  1. Let the custard cool on a wire wrack.
  2. When cool, place in refrigerator. Best served chilled.
Sliced of egg custard on white plate sitting next to fork.

Expert Tips and FAQs

Do you have to refrigerate egg custard pie?

Yes. This egg custard recipe needs to be refrigerated. In fact, custard-based pies should not be left at room temperature for more than two hours. You can store this creamy pie in an airtight container, or cover with plastic wrap, in the fridge for up to 4 days.

How do you make egg custard pie from scratch?

It’s actually very simple! This egg custard pie recipe is made from scratch (except the crust) and you only need basic ingredients. There’s nothing better than the satisfaction of making something from scratch… even if it is easy!

How do you keep a custard pie from getting watery?

Custard pies may become watery if the eggs are not cooked all the way or evenly distributed over the mixture. To prevent this, make sure you beat your egg mixture very well and bake for as long as needed.

Should you serve custard pie chilled?

Yes! Creamy custard pie tastes best when it’s served cold. Serving this pie at room temperature may cause the texture to change. To keep this pie cold at a summer party, I would recommend putting it on ice.

What type of milk is best for old-fashioned custard pie?

I recommend using whole milk. Whole milk is thicker and going to add more texture than other types of milk. I would not recommend using a plant-based milk for this egg custard recipe because it may alter the taste.

Slice of egg custard on white plate with bite taken out of it.

What to Serve on Top of Egg Custard

Honestly, we feel this is delicious all by itself, however, if you’re looking to dress it up, or serve something along with it, here are some suggestions that will help:

  • whipped cream
  • fresh berries
  • ice cream

More Dessert Recipes

As far as dessert recipes go, I have too many favorites. Baking quick but delicious desserts is the best way to do it in my opinion; from homemade pies to brownie recipes, cupcake recipes, and classic cookie recipes.

My boys have been loving my strawberry brownies and this peach mango pie is absolutely amazing but I also love this lemon bundt cake recipe! There are so many options but you can’t go wrong with any of them!

Recipe

Egg custard slice on white plate.
Print Pin
4.80 from 15 votes

Egg Custard

This recipe for egg custard is a delicious and easy pie that's perfect for any holiday! It uses basic ingredients which makes a delicious, yet simple dessert, and only takes 35 minutes to bake.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 256kcal
Author Jessica Burgess

Ingredients

  • 3 eggs
  • ½ cup white sugar
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 2 ⅔ cups milk
  • 1 teaspoon vanilla extract
  • 1 refrigerated pie crust (Unbaked) Homemade Pie Crust or storebought
  • 1 egg white optional but recommended

Instructions

  • Pie Crust: Let 1 refrigerated pie crust come to room temperature.
  • Prep Oven: Preheat oven to 350 degrees f.
  • Mix: In a mixing bowl, beat 3 eggs lightly. Add ½ cup sugar, ½ teaspoon salt, ½ teaspoon nutmeg, 1 teaspoon vanilla, and 2 & ⅔ cups milk, and beat well.
  • Pie Crust Placement: Unroll pie crust and place in a 9-inch pie plate (glass pie plate recommended). Press sides and bottom so it fits nicely in to the pie plate. Try to make the pie crust even and form the rim of the pie crust "up" to almost create small sides so egg custard does not overflow.
  • Optional but recommended: take the whites of an egg, and put in a small bowl. Gently whisk with a fork. Using a basting brush, brush on the egg whites on to the pie crust. This will help prevent a soggy crust.
  • Pour: Pour egg custard batter in to pie crust. (See notes for tips on how to safely do this for best results.)
  • Bake: Bake for 35 minutes or until a knife inserted in the middle comes out clean. NOTE: if the pie crust starts to burn, before custard is done, you can cover with aluminum foil to prevent burning. However, this isn't something we've had to do.
  •  Cool: Let cool on a wire rack and chill in the refrigerator before serving.

Video

Notes

What size pie crust do you use for an egg custard recipe?
You will place one pie crust, in a 9-in pie plate, preferably glass but metal is ok too.
TIP: To avoid spillage, here are tips for best results:
Pouring the egg custard batter in to the pie crust can get messy if you pour and walk to the oven. (The batter is very thin so it can swoosh out if not careful.)
  1. Place a rimmed cookie sheet on the bottom rack of the oven. (This will catch any spills or an accidental overage.)
  2. Place just the pie crust/pie plate in the oven, on the middle rack.
  3. Pull the middle rack toward you, just enough for the next step.
  4. Pour egg custard batter in to a pitcher and pour the batter in to the crust while it’s in the oven.
  5. Carefully slide the oven rack back in to the oven, being careful not to splash the batter out of the pie shell.
Do you have to refrigerate egg custard pie? 
Yes. This egg custard recipe needs to be refrigerated. 
How do you keep a custard pie from getting watery? 
Custard pies may become watery if the eggs are not cooked all the way or evenly distributed over the mixture. To prevent this, make sure you beat your egg mixture very well and bake for as long as needed.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 304mg | Potassium: 157mg | Fiber: 1g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

Easy Chicken Pot Pie Recipe

This easy chicken pot pie recipe is a classic that will become a favorite for the whole family! Keep things simple by using a rotisserie chicken and store-bought pie crust if you wish, and let the flavors SHINE!

Slice of chicken pot pie, showing the inside of the chicken and the vegetables with the crust, on white plate.

In just one hour, you’ll have a flavorful chicken pot pie filling that sits between a golden brown top crust and bottom crust, which will have you saying this is the best chicken pot pie recipe!

This is only one of the easy recipes I recommend adding to your Dinner Theme Night System that helps you plan dinner easily!

Featured Comment:
“I have tried a few different chicken pot pie recipes. This is THE BEST! It is a perfect balance of ingredients! … YUMMY!” – Linda S.

Why You’ll Love This Recipe

This chicken pot pie recipe will take you back to Grandma’s kitchen, just like my bread pudding recipe!

From the flaky, golden top crust from the egg wash, to the filling that uses traditional vegetables such as peas and carrots, the flavors will seem so familiar, similar to what I use in our chicken pot pie casserole.

This easy chicken pot pie recipe is not only delicious, classic comfort food but it’s easy enough for a weeknight dinner recipe or a hearty Sunday dinner with family.

Homemade or Store Bought Pie Crust for Chicken Pot Pie?

I kept this recipe on the easier side, by using a store-bought pie crust. However, you can use your favorite flaky pie crust recipe, or my homemade pie crust recipe.

So no worries if the thought of making a pot pie from total scratch, seemed like too much. Storebought will work just fine!

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Pot Pie Recipe Ingredients

If you’d like, you can change things up when it comes to an easy chicken pot pie recipe by making it easier, making it more from scratch, or simply adding different variations to the filling.

However, as written, this is the traditional way I remember the old-fashioned chicken pot pie recipe.

Labeled ingredients for chicken pot pie recipe.

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

  • Pie Crust: If using a store-bought pie crust, make sure to grab the box that has 2 crusts inside of it and take a look at what oven temperature is recommended, so you know what to preheat the oven to, for a “double crust” recipe.
  • Chicken: What I love so much about this recipe is that the cooked chicken can be made in so many different ways. From using a storebought rotisserie chicken to making shredded chicken in the Crock Pot, or simply boiling chicken breasts to shred. Have leftovers from this turkey breast recipe? You can use that instead of chicken!
  • Vegetables: Frozen peas and carrots or frozen mixed veggies are great to keep on hand in the freezer for this recipe. However, you can use fresh veggies or even canned mixed vegetables but just make sure to drain the can! You may also choose to use other vegetables such as green beans, mushrooms, or corn in this recipe.
  • Butter: Unsalted butter is suggested but if you only have salted butter, it may be best to lighten up on the salt measurement in this recipe so it doesn’t turn out too salty.
  • Spices & Seasonings: Feel free to experiment here with fresh herbs, such as rosemary, parsley, and sage.
  • Sweet onion: Sweet onions contribute a mellow and mildly sweet flavor to the pot pie filling, enhancing its overall taste without overpowering other ingredients.
  • Flour: You’ll want to use all-purpose flour to create a roux, helping to thicken the pot pie filling and make a smooth, velvety consistency.
  • Chicken broth: Chicken broth serves as the flavorful liquid base for the filling, infusing the pot pie with a rich and savory taste. Tip: Use a rotisserie chicken for the pot pie, and make a rotisserie chicken broth too! Or, this homemade chicken broth is a great recipe to come up with the broth too.
  • Half and half milk: Half and half adds a creamy and velvety texture to the filling, enriching the pot pie with a luxurious flavor profile.  
  • Egg and water: An egg and water are used for an egg wash on the pie crust, providing a glossy finish and golden brown color when baked.

How to Make This Easy Chicken Pot Pie

In only one hour, following the steps and ingredients mentioned, you’ll have a hot and ready dinner for your family.

Process steps showing how to make chicken pot pie.
  1. Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie. 
  2. In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened. Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux. Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn. 
  3. Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps. Cook and stir until the mixture thickens, usually around 5 – 7 minutes.

Tip: Adjust the thickness of the filling by adding more or less flour and adjusting the cooking time. The goal is to achieve a creamy and well-cooked filling.

  1. Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken. Stir until all the ingredients are well combined and heated through.
  2. Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish. Pour the chicken and vegetable filling into the pie crust.
Top crust added on top of chicken pot pie.
  1. Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together. Cut a few slits on the top crust to allow steam to escape during baking.
    Whisk together 1 egg and 1 tablespoon of water.
    Brush the top crust with the egg wash for a golden finish.
    Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown.
    Remove the foil after 20 minutes in the oven.
Baked chicken pot pie, showing the crust on top of the pie.
  1. Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, the crust is golden brown, and the filling is bubbling.
  2. Allow the chicken pot pie to cool for a few minutes on a cooling rack before serving. Serve!

Recipe Pro Tips

  • Eggwash: Brushing the top crust with a beaten egg before baking gives it a beautiful golden color. This step is optional but adds a nice finishing touch.
  • Different Pie Crusts: Feel free to experiment with different types of pie crusts, such as puff pastry or whole wheat crusts, based on your preferences.
Slice of chicken pot pie cut out of pie, showing the vegetables and the chicken.

Recipe FAQs

What is chicken pot pie filling made of?

Chicken pot pie filling is made of a combination of a few different ingredients such as vegetables, chicken, half and half, chicken broth, and flour that creates a roux for a thicker filling.

How do you keep the bottom crust of chicken pot pie from getting soggy?

Although it’s not required, you may also brush the bottom crust with an eggwash mixture before pouring in the filling, to help prevent the bottom crust from getting soggy.

What to Serve with Chicken Pot Pie

Chicken pot pie is often a complete meal, but you can serve it with a side salad or additional vegetables such as a can of green beans or easy cheddar biscuits, for a well-rounded dinner.

Storage

  • Refrigeration: If your chicken pot pie is freshly made and you plan to consume it within a few days, store it in the refrigerator. Allow the chicken pot pie to cool to room temperature before placing it in the fridge to prevent condensation, which can make the crust soggy. Wrap the pot pie tightly with plastic wrap or aluminum foil to keep it airtight and prevent it from drying out.
  • Freezing: If you want to store the chicken pot pie for a more extended period, consider freezing it. Let the pot pie cool to room temperature before freezing to avoid moisture buildup. Wrap the pot pie securely in plastic wrap or aluminum foil, and then place it in a resealable plastic freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
  • Serving-size portions: Consider dividing the chicken pot pie into individual servings before refrigerating or freezing. This makes it easier to reheat only what you need without affecting the entire pie.
  • Reheating: When you’re ready to enjoy the chicken pot pie, preheat your oven to around 350°F. If the pot pie is frozen, allow it to thaw in the refrigerator overnight before reheating. Reheat the pot pie in the oven until the internal temperature reaches 165°F to ensure it’s safe to eat. Cover the edges of the crust with foil if they start to brown too much during reheating.

If you love this classic pot pie recipe, then you’ll also love this old-fashioned chicken and rice casserole, this ham and beans recipe, and this old-fashioned tuna casserole.

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

Homemade Chicken Pot Pie in white pie dish, with a peek at the veggies and chicken.
Print Pin
4.91 from 11 votes

Easy Chicken Pot Pie Recipe

A classic, EASY chicken pot pie recipe made easy and that's full of flavor. Peas, carrots, celery, onions, all in a creamy filling between a golden pie crust.
Course Dinner, Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 625kcal
Author Jessica Burgess

Ingredients

  • 6 tablespoons unsalted butter
  • ½ cup sweet onion finely chopped
  • ½ cup celery finely chopped
  • ⅓ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • 1¾ cups chicken broth
  • ⅔ cup half and half
  • 1 cup frozen peas and carrots mix
  • 3 cups cooked chicken shredded chicken or cubed
  • 2 refrigerated pie crusts 14.1 ounce box or make this homemade pie crust
  • 1 tablespoon water  purified would be best!
  • 1 large egg beaten

Instructions

  • Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie. 
  • In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened.
    Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux.
    Cook for 1 – 2 minutes until the mixture becomes golden brown. Do not overcook or burn. 
  • Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps.
    Cook and stir until the mixture thickens, usually around 5 – 7 minutes.
  • Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken.
    Stir until all the ingredients are well combined and heated through.
  • Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish.
    Pour the chicken and vegetable filling into the pie crust.
  • Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together.
    Cut a few slits on the top crust to allow steam to escape during baking.
    Whisk together 1 egg and 1 tablespoon of water. Brush the top crust with the egg wash for a golden finish.
    Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown. Remove the foil after 20 minutes in the oven.
  • Bake in the preheated oven for 35 – 40 minutes or until the internal temperature reaches 165°F, and the crust is golden brown, and the filling is bubbling.
  • Allow to cool for a few minutes on a cooling rack before serving. Serve!

Video

Notes

Tips for Recipe Success:
  • Soggy Crust: Although this recipe is delicious without it, you may choose to brush an eggwash on the bottom crust before filling as well, to help prevent the bottom crust from getting soggy.
  • Time-Saving Tip: Using a store-bought rotisserie chicken is a time-saving shortcut. 
  • Other Seasonings: The recipe calls for dried thyme, but you can add other herbs like rosemary, parsley, or sage for additional flavor.
  • More Vegetables: Feel free to add different types of vegetables if you prefer.

Nutrition

Serving: 1slice | Calories: 625kcal | Carbohydrates: 45g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 826mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2103IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 4mg

How to Cook Steak in the Oven

How to Cook Steak: An oven-baked steak recipe that is melt in your mouth goodness, that’s easy to make and only takes a few minutes!

Cooking a steak in the oven with butter, salt, and pepper makes this one of the easiest and BEST steak recipes EVER! Then, after this recipe, if you love a good southern, fried recipe, you’ll want to try this country-fried steak recipe, too!

Sliced oven baked steak with butter on top

The BEST Way to Cook Steak in the Oven

If you’ve ever had a steak, cooking it on the grill can be delicious. (We feel the same way about pork steak recipes.) However, the best way for cooking a steak is by searing it on the stovetop and then baking it in the oven!

Here’s the recipe that you’ll never stray from once you make it!

More Easy Steak Recipes:

If you love cooking steaks or feel intimidated by it, then you’re going to love the other steak recipes here on the blog because they’re super easy and super flavorful!

The BEST Steak Bites are a huge family favorite, and these BBQ Pork Steaks in the Slow Cooker are so easy for a dump-and-go recipe!

Now if you have venison steak in the freezer, don’t miss this Deer Steak on the Stovetop and this Grilled Deer Steak Recipe.

Large ribeye steaks in cast iron pan

Ingredients and Types of Steak

You can jump to the recipe card below for all of the ingredients and instructions all in one place.

For this oven steak recipe, I used two thick-cut ribeye steaks. (Almost an inch thick, although you don’t HAVE to have steaks this same thickness.) You don’t have to use ribeye for this steak recipe either.

Feel free to use sirloin, NY strips, t-bone, porterhouse, or any cut you like!

Ingredients for steak cooked in the oven

Seasonings for Steak:

For seasoning, I only use salt and pepper. Now, when I say “salt and pepper,” in any of my recipes, you can go ahead and count on that I mean kosher salt and this cracked peppercorn medley.

It is the most DELICIOUS combo of seasonings on a steak.

Now don’t get me wrong. I love a good garlic pepper, lemon pepper, or any other seasoning for that matter… but it’s hard to beat a steak covered in kosher salt and peppercorn. Combine that with browned butter, and it’s game over with my taste buds. It’s the BEST.

How to Cook Steak in the Oven

Make sure to scroll to the bottom of this post to see the full recipe card with step-by-step instructions!

Ribeye Steaks on cutting board with salt and pepper sprinkled on them

You can salt and pepper your steaks, according to your taste.

For these two, I used a total of about a tablespoon of kosher salt and a teaspoon of peppercorn to season both.

Butter melting in cast iron skillet
Melt butter
Butter browning in cast iron skillet
Allow butter to brown

How to Brown Butter

Place butter in a skillet that is on medium-high heat. Allow the butter to heat, stirring occasionally, until the butter has turned brown. Stirring it helps the butter brown evenly. Watch for the butter to turn brown, and then add the seasoned steaks.

Pro Tip: You don’t want the butter to burn, so have the steaks ready before browning the butter.

Sear the Steaks

Once the butter has browned, add the steaks to the hot skillet and sear for one minute on each side, and then place it in to the oven.

Raw seasoned steaks in cast iron skillet
Sear the steaks
Steaks have been seared in cast iron
Sear other side

How Long to Cook Steak in Oven

The steak will only need 3 minutes in the oven after searing, and it will come out sizzling and smelling like you’re in a delicious steakhouse! If using a cast iron, go ahead and slip the whole pan in the oven.

Just soak in that sizzle sound and heavenly smell during this process!

Baked steak in cast iron skillet

Baked Steak

Within minutes, you have a baked steak that’s ready to devour, and if this is your first time cooking a steak… congratulations!

Butter melting on steak that was cooked in oven

Compound Butter for Steak

Although optional, compound butter can be delicious on top of your oven-baked steak! Check out these flavored butter recipes to pick one that you’d love on top!

How do you cook the perfect steak?

The secret is to keep it simple, use butter, simple spices, sear and broil it in the oven for a few minutes! It turns out to be the perfect steak every time!

How do you make steak flavorful?

Browned butter adds more flavor than you think it would. The combination of browned butter with kosher salt and peppercorn medley creates a steakhouse flavor that does NOT require steak sauce!

Is it better to cook steak on the stove or in the oven?

Both! You wouldn’t think it would make that big of a difference, but it really does. The pan-searing on the stove gives the browned flavor you love and the really hot oven helps cook the steak through!

Sliced, cooked steaks that were baked in the oven

Sides for Steak

Now, of course, there are many options for steak sides, but there is an absolute favorite. This side salad for steak is the best. (Seriously, it has almost 500 reviews).

We love having roasted garlic broccoli and these easy yeast rolls for beginners to complete this dinner but there are a lot of easy side dish recipes to choose from!

More Easy Beef Dinner Recipes!

If you have a freezer full of beef or need quick and easy dinner ideas, you’ll also love these cheeseburger sliders. They’re a family favorite, and super easy to make in the oven!

Or, if you love slow cooker recipes, these slow cooker cube steaks are so easy to make and are so delicious!

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

Oven Baked Steak with Butter and a side of potatoes
Print Pin
4.65 from 159 votes

How to Cook Steak in the Oven

Steak in the Oven: Cooking with browned butter in a cast iron skillet, baked for only minutes, and coated in cracked peppercorn and kosher salt, is ALL this ribeye needed!
Course Main Course
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 steaks
Calories 570kcal
Author Jessica Burgess

Ingredients

  • 2 Ribeye Steaks
  • 2 tablespoons Salted Butter
  • 1 tablespoon Kosher Salt or to taste
  • ½ tablespoon Cracked Peppercorn Medley or to taste

Instructions

  • For a "Medium" Steak – Preheat oven to 475 degrees before you even start to season your steaks.
  • Coat your steaks with salt and pepper, on both sides.
  • Over medium to high heat, melt the butter in an oven proof skillet.
  • When the butter is melted and has turned a golden brown, place the steaks into the skillet. Let them sear for about 1 minute (less if you prefer more of a rarer steak, and if thinner than 1-in. thickness.)
  • Flip and let sear on other side for the same amount of time.
  • Place skillet in the oven for about 3 minutes.
  • Remove steak from skillet (or it will continue to cook) and place on a cutting board. Allow the steak to rest for 1-2 minutes to trap the juices inside, and then serve.

Video

Notes

The amount of salt and pepper to use can vary depending on your preference. Remember, you can always add the salt but you can’t take it away. 
Tip: Sprinkling salt on after the steak has cooked and is resting, can provide a great flavor!

Nutrition

Serving: 1steak | Calories: 570kcal | Protein: 45g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 167mg | Sodium: 217mg | Potassium: 605mg | Vitamin A: 385IU | Calcium: 16mg | Iron: 3.9mg